Andouille Sausage Cajun Gravy
This rich and savory Andouille Sausage Cajun Gravy features a spicy kick from Cajun seasoning and andouille sausage. Perfect over mashed potatoes, it adds a Southern flair to any dish. A must-try for lovers of bold,
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!