If you’ve ever had a craving for something rich, savory, and packed with flavor, this Andouille Sausage Cajun Gravy is your new best friend. Imagine the smoky, spicy kick of Andouille sausage combined with a silky, rich gravy that coats everything it touches. This gravy isn’t just a topping; it’s a flavor experience, blending the bold spices of Cajun cuisine with the comforting creaminess of a perfectly made sauce.
Andouille sausage has deep roots in Southern cooking, particularly in Louisiana. It’s a staple of Cajun and Creole dishes, known for its smoky, spicy kick and distinct texture. In this recipe, that smoky sausage gets simmered in a buttery base, with Cajun seasonings that add layers of heat and depth. The result? A gravy so good, you’ll want to pour it on everything. Trust me, once you try it, you won’t want to go back to plain ol’ gravy ever again.
Whether you’re making a hearty breakfast over biscuits, pouring it over chicken or pork chops, or even spooning it over mashed potatoes, this gravy transforms any dish into something special. Ready to take your gravy game to the next level? Let’s dive in!
Why You’ll Love Andouille Sausage Cajun Gravy
This isn’t your everyday gravy. It’s bold, spicy, and full of soul. Perfect for those who love Southern flavors or anyone looking for an easy way to spice up their meals. Plus, it’s so versatile that you can enjoy it with almost anything. The smoky sausage adds a hearty texture, while the rich, creamy base envelops your food in a warm hug of flavor.
Is this Andouille Sausage Cajun Gravy for you? Let’s see. It’s…
- Bold & Spicy: The smoky sausage and Cajun seasoning pack a punch that’s just the right amount of heat.
- Creamy Comfort: Silky, smooth gravy that’s perfect for drizzling, dipping, or smothering.
- Versatile: Serve it over anything—biscuits, chicken, pork, or even veggies.
- Flavor Packed: The mix of savory sausage, rich butter, and bold Cajun spices creates a complex flavor that’s oh-so-satisfying.
- Quick & Easy: It comes together in just 20 minutes—perfect for a weeknight dinner or weekend brunch.
Quick tip: If you like it extra spicy, add more cayenne pepper or a dash of hot sauce for that extra kick.
Ingredients in Andouille Sausage Cajun Gravy
The ingredients for this gravy are simple but bursting with flavor. Here’s what you’ll need:
Andouille Sausage: The star of the show. Choose a high-quality sausage that’s smoky and slightly spicy. It adds the perfect depth to the gravy.
Butter: For that rich, creamy base that gives the gravy its silky texture.
Flour: The essential ingredient to thicken the gravy to that perfect, smooth consistency.
Chicken Broth: This forms the liquid base of the gravy, bringing in a bit of savory richness.
Cream: A splash of cream gives the gravy its luxurious mouthfeel and helps balance the spices.
Cajun Seasoning: The key to making this gravy truly Cajun. It’s a mix of paprika, garlic, onion powder, thyme, and a little heat—just the right balance of spice.
Cayenne Pepper: For an extra touch of heat that brings everything together.
Garlic: A bit of minced garlic to give the gravy a deeper, savory flavor.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions:
Let’s get started on this rich, flavorful gravy:
Cook the Sausage: In a large skillet, heat a little bit of oil over medium heat. Add the Andouille sausage, breaking it up into smaller pieces with a wooden spoon. Cook until it’s nicely browned and crispy, about 5-7 minutes. The sausage should render its fat and develop that smoky flavor.
Make the Roux: Once the sausage is cooked, remove it from the skillet and set it aside. In the same skillet, melt the butter over medium heat. Once melted, stir in the flour and cook, whisking constantly, for 2-3 minutes. You’re looking for a light golden color—this is your roux, which will thicken the gravy.
Add the Liquids: Slowly pour in the chicken broth while whisking to combine. Then, add the cream, continuing to whisk until the mixture thickens to your desired consistency. If it gets too thick, you can add more broth to loosen it up.
Season the Gravy: Stir in the Cajun seasoning, garlic, and cayenne pepper. Taste and adjust the seasoning if needed. This is where you can kick up the heat, depending on your preferences!
Return the Sausage to the Skillet: Add the cooked sausage back into the skillet and stir to combine. Let everything simmer for an additional 5-7 minutes to allow the flavors to meld together.
Serve and Enjoy: Serve this luscious Cajun sausage gravy over biscuits, fried chicken, mashed potatoes, or anything else your heart desires!
Nutrition Information (Per Serving)
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 2g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 35mg
How to Serve Andouille Sausage Cajun Gravy?
Biscuits: The classic pairing! Pour this spicy, smoky gravy over soft, flaky biscuits for a comforting breakfast or brunch.
Chicken or Pork Chops: This gravy takes fried or grilled chicken and pork chops to a whole new level. Smother it generously for a true Southern meal.
Mashed Potatoes: Spoon this rich gravy over mashed potatoes for a soul-satisfying side dish that will steal the show.
Rice: Serve this gravy over a bed of steamed rice for a Cajun-inspired dish that will fill you up and leave you craving more.
Grits: For a true Southern experience, pour this gravy over creamy grits. It’s a match made in heaven.
Additional Tips
Prep Ahead: This gravy can be made in advance and stored in the fridge for up to 3 days. Reheat it gently on the stovetop, adding a little extra broth or cream if it thickens too much.
Thickening Tip: If you prefer a thicker gravy, simply cook it a little longer after adding the liquids. For a thinner gravy, add more broth or cream.
Spice Level: Adjust the spice level to your liking. If you prefer less heat, dial back on the cayenne or skip it altogether.
Dietary Adjustments: For a dairy-free version, use a plant-based butter and cream substitute, and swap out the chicken broth for vegetable broth.
Tips & Variations
- Add Veggies: For added texture, toss in some chopped onions or bell peppers while cooking the sausage.
- Smokier Flavor: If you like your sausage gravy even smokier, try adding a touch of smoked paprika or a dash of liquid smoke.
- Sausage Alternatives: If Andouille sausage isn’t your thing, you can substitute with chorizo or any other sausage with a bit of spice.
FAQ Section
Q1: Can I make this gravy without cream?
A1: Yes! You can skip the cream and use just chicken broth for a lighter version. It’ll still have plenty of flavor from the sausage and spices.
Q2: Can I freeze Andouille Sausage Cajun Gravy?
A2: Yes! Let it cool completely before transferring to a freezer-safe container. It will keep for up to 3 months. Reheat on the stove, adding a bit more liquid if needed.
Q3: Can I use another type of sausage?
A3: Absolutely! While Andouille is the traditional choice, you can use any type of sausage you like. Just keep in mind that the flavor may change depending on the type of sausage you choose.
And there you have it—your go-to recipe for Andouille Sausage Cajun Gravy. Rich, smoky, and full of flavor, this gravy is perfect for transforming a simple meal into something extraordinary. Go ahead, drizzle it on everything, and enjoy the bold flavors of the South!
Andouille Sausage Cajun Gravy
Ingredients
- 1 tablespoon avocado oil or olive oil or vegetable oil
- 8 ounces andouille sausage fresh or smoked
- 4 tablespoons unsalted butter
- ¼ cup flour
- 1 cup finely diced onions
- ½ cup finely diced green bell pepper
- ½ cup finely diced celery
- 3 cloves garlic minced
- 2 cups beef broth warmed
- ½ teaspoon Cajun seasoning or to taste
- Fresh herbs such as parsley, green onions, or chives
Instructions
- Brown the Sausage:
- Heat a large pot over medium heat. Add oil and cook the andouille sausage until browned, about 5 minutes. If using fresh sausage, remove the casing and break it into smaller pieces as it cooks. Once cooked, remove the sausage from the pot and set aside.
- Make the Roux:
- Turn the heat to low and add the butter to the same pot. Once melted, whisk in the flour a little at a time. Cook while stirring for about 5-10 minutes, until a medium light brown roux forms. Scrape up any browned bits as you go.
- Sauté the Vegetables:
- Add the sausage back into the pot with the vegetables. Increase the heat to medium and sauté for about 15 minutes until the vegetables are softened. Add in garlic and cook for an additional minute while stirring.
- Simmer the Gravy:
- Slowly whisk in the warm beef broth, ensuring there are no flour lumps. Simmer for about 10-15 minutes until the gravy thickens to your desired consistency. Add Cajun seasoning as needed, then finish with fresh herbs.
Notes
- Adjust the Cajun seasoning to your taste for more or less heat.
- This gravy is fantastic over mashed potatoes, rice, or even chicken and biscuits!
