Description
A rich and flavorful Cajun gravy made with andouille sausage, perfect for serving over rice or mashed potatoes.
Ingredients
Scale
- 1 lb andouille sausage, sliced
- 1/2 cup onion, chopped
- 1/2 cup green bell pepper, chopped
- 2 cloves garlic, minced
- 2 tbsp flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp Cajun seasoning
- 1/2 tsp thyme
- Salt and pepper, to taste
- 2 tbsp vegetable oil
Instructions
- In a large skillet, heat the vegetable oil over medium heat. Add the andouille sausage and cook until browned, about 5-7 minutes. Remove the sausage and set it aside.
- In the same skillet, add the chopped onion, bell pepper, and garlic. Cook until softened, about 3-4 minutes.
- Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to form a roux.
- Slowly add the chicken broth while stirring to prevent lumps. Bring the mixture to a simmer and cook for 5-7 minutes until it thickens.
- Stir in the heavy cream, Cajun seasoning, thyme, salt, and pepper. Return the sausage to the skillet and stir to combine.
- Simmer for an additional 5 minutes to allow the flavors to meld. Adjust seasoning to taste.
- Serve hot over rice or mashed potatoes.
Notes
- For a spicier gravy, increase the amount of Cajun seasoning or add a pinch of cayenne pepper.
- If you prefer a thicker gravy, cook the roux a bit longer before adding the chicken broth.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 55mg
Keywords: Cajun, sausage, gravy, andouille, comfort food