Description
This Andouille Sausage Cajun Gravy is a rich and savory sauce featuring smoky andouille sausage, aromatic vegetables, and a blend of Cajun spices. Perfectly thickened and seasoned, this gravy offers a spicy kick balanced by smooth butter and fresh parsley, making it an ideal accompaniment for biscuits, mashed potatoes, or fried chicken. Enjoy a taste of authentic Cajun cuisine in a quick and easy stovetop recipe.
Ingredients
Scale
Sausage and Vegetables
- 1 tablespoon olive oil
- 12 ounces andouille sausage, sliced or diced
- 1 small yellow onion, finely chopped
- 1 celery stalk, finely chopped
- 1/2 green bell pepper, finely chopped
- 2 cloves garlic, minced
Gravy Base & Seasonings
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 2 tablespoons unsalted butter
- Chopped fresh parsley for garnish (optional)
Instructions
- Brown the sausage: Heat olive oil in a large skillet over medium heat, then add andouille sausage. Cook until browned, about 5 minutes, stirring occasionally. Remove the sausage and set aside, leaving the flavorful drippings in the pan.
- Sauté the vegetables: Add onion, celery, and green bell pepper to the same skillet. Cook until softened, approximately 4 minutes, stirring frequently. Add minced garlic and cook for an additional 30 seconds, allowing the garlic to release its aroma.
- Make the roux: Sprinkle the all-purpose flour over the sautéed vegetables and stir well to coat them evenly. Cook for 2 minutes, stirring constantly to prevent burning, which will develop a nutty flavor and thicken the gravy.
- Add broth and seasonings: Gradually whisk in the chicken broth until the mixture is smooth and lump-free. Stir in smoked paprika, dried thyme, and cayenne pepper if using. Bring the gravy to a simmer.
- Simmer to thicken: Let the gravy simmer gently for 5 to 7 minutes, stirring occasionally until it thickens to a luscious consistency.
- Finish the gravy: Return the browned sausage to the skillet, stir in the unsalted butter until melted and fully incorporated. Season with salt and black pepper according to your taste preferences.
- Garnish and serve: Optionally sprinkle chopped fresh parsley over the top before serving. Serve the Cajun gravy warm over biscuits, mashed potatoes, or your preferred dish.
Notes
- For extra heat, increase cayenne pepper to a full teaspoon or add your favorite hot sauce.
- This gravy pairs excellently with Southern staples like biscuits, mashed potatoes, or fried chicken.
- To make this gravy gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry.
- Leftover gravy can be refrigerated for up to 3 days and gently reheated on the stovetop.
