Name: Andouille Sausage Cajun Gravy Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Cajun
Ingredients: ½ lb andouille sausage, diced; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1 small onion, finely chopped; 1 green bell pepper, finely chopped; 1 stalk celery, finely chopped; 2 cloves garlic, minced; 1½ cups chicken broth; ½ cup whole milk or heavy cream; 1 teaspoon Cajun seasoning (more to taste); ¼ teaspoon smoked paprika; Salt and black pepper to taste; Chopped parsley for garnish (optional)

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If you’re craving a rich, comforting dish with a serious Cajun kick, look no further than this Andouille Sausage Cajun Gravy. Smoky sausage, aromatic vegetables, and a lusciously creamy base come together in a sauce that feels like a warm Southern welcome with every bite. Whether ladled over fluffy biscuits, creamy grits, or crispy fried chicken, this gravy transforms every meal into something unforgettable—and it’s ready in under 30 minutes. Once you try this, you’ll find every excuse to whip up a batch of Andouille Sausage Cajun Gravy, trust me!

Andouille Sausage Cajun Gravy Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of simple ingredients layer together to create bold and balanced flavors. Each star in this list plays a critical role, adding depth, richness, or a splash of color that makes this dish so memorable.

Andouille sausage (½ lb, diced): The smoked, spicy flavor is the backbone of authentic Cajun gravies.
Unsalted butter (2 tablespoons): Richness from butter sets the base for the roux and amps up the flavor.
All-purpose flour (2 tablespoons): This, combined with butter, creates a deep, flavorful roux to thicken the gravy.
Onion (1 small, finely chopped): Sweet and aromatic, onions start the “holy trinity” of Cajun cuisine.
Green bell pepper (1, finely chopped): A pop of color and crispness, balancing out the dish.
Celery (1 stalk, finely chopped): Adds fresh, slightly herbal notes for extra dimension.
Garlic (2 cloves, minced): Brings an irresistible aroma and savory bite.
Chicken broth (1½ cups): Delivers a savory, slightly salty backdrop that boosts every flavor.
Whole milk or heavy cream (½ cup): Creaminess is the secret for that luscious, velvety gravy texture.
Cajun seasoning (1 teaspoon, or to taste): Essential for authentic spice and that signature Cajun identity—go bold if you dare!
Smoked paprika (¼ teaspoon): Subtle smokiness that echoes the sausage and makes the dish pop.
Salt and black pepper (to taste): Perfect for tuning all the flavors to your liking.
Chopped parsley (optional, for garnish): Bright, fresh, and the perfect finishing touch if you like some green.

How to Make Andouille Sausage Cajun Gravy

Step 1: Brown the Andouille Sausage

Set a big skillet over medium heat and toss in your diced andouille sausage. Let it brown for about 5–6 minutes, stirring occasionally as the kitchen fills with that inviting smokiness. Once those glorious bites are golden and sizzling, scoop them out with a slotted spoon—leave all those flavorful drippings in the pan, because that’s pure gold for your gravy.

Step 2: Make the Roux

Drop the butter into the same skillet and swirl it around as it melts into those sausage drippings. Sprinkle in the flour and stir, stir, stir! This step is what gives your Andouille Sausage Cajun Gravy its signature rich body. After 2–3 minutes, you’ll see the roux turn a gorgeous golden-brown—don’t rush this, it’s worth it.

Step 3: Sauté the Cajun Trinity

Now it’s time for the holy trinity: onion, bell pepper, and celery. Add them right into the roux and sauté for 3–4 minutes until everything softens and the aroma is downright irresistible. Next, stir in the garlic for another minute, just until it’s fragrant (don’t let it burn!).

Step 4: Add Liquids and Thicken

Slowly whisk in the chicken broth to loosen everything up, then pour in the milk or cream. Keep whisking until the mixture is smooth and just starting to thicken—this should take about 3–5 minutes. You’re looking for a silky, slightly thick consistency that will cling beautifully to whatever you’re pouring it over.

Step 5: Simmer with Seasonings and Sausage

Slide the browned sausage back into the pan, then sprinkle over the Cajun seasoning, smoked paprika, and a generous pinch of salt and black pepper. Let it all bubble together gently for another 5–10 minutes, so the flavors get plenty of time to mingle. Taste and adjust spices as needed—If you love heat, a little cayenne or hot sauce can really wake up the gravy!

How to Serve Andouille Sausage Cajun Gravy

Garnishes

A sprinkle of chopped fresh parsley does wonders for both color and flavor, adding a fresh contrast to the spicy richness. You can also top your Andouille Sausage Cajun Gravy with an extra grind of black pepper or a pinch of smoked paprika to really highlight the Cajun flair.

Side Dishes

This gravy is made for smothering! Pour it generously over warm buttermilk biscuits, creamy grits, mashed potatoes, or golden fried chicken. It’s also fantastic spooned over roasted veggies or even baked potatoes for a fun Cajun twist.

Creative Ways to Present

Let your imagination run wild—spoon Andouille Sausage Cajun Gravy into little ramekins for dipping crispy chicken tenders at brunch, or use it as a decadent topping for a breakfast burger or omelet. Individual mini-skillets make a showstopping presentation for guests, especially scattered with chopped scallions or a fried egg on top!

Make Ahead and Storage

Storing Leftovers

If you end up with leftover Andouille Sausage Cajun Gravy (lucky you!), simply cool it to room temperature and transfer it to an airtight container. It’ll keep nicely in the refrigerator for up to three days, though it’s so tempting, it probably won’t last that long.

Freezing

You can absolutely freeze your gravy for later. Spoon it into freezer-safe containers, leaving a bit of space for expansion, and store it for up to two months. Just know that when reheating, you might need to whisk in a splash of broth or cream to bring it back to life.

Reheating

For the creamiest texture, reheat Andouille Sausage Cajun Gravy gently on the stovetop over low heat, stirring often. Add a little milk or broth if it seems too thick. It also microwaves well—just give it a few good stirs every 30 seconds so it heats evenly.

FAQs

Can I use a different sausage instead of andouille?

You sure can! While andouille gives that signature Cajun punch, smoked kielbasa, chorizo, or even spicy Italian sausage all work beautifully. The flavor will shift a bit, but you’ll still have an amazing gravy.

Is this recipe spicy?

The heat level depends on your andouille sausage and the amount of Cajun seasoning you add. As written, it’s gently spicy—perfect for most palates. If you want it milder or hotter, just adjust the seasoning or add hot sauce at the end.

How can I make this Andouille Sausage Cajun Gravy gluten-free?

Swap the all-purpose flour for your favorite gluten-free flour blend (a 1:1 baking mix works great). Everything else in the recipe is naturally gluten-free, so you’re good to go!

What’s the best way to make this extra creamy?

If you’re after that ultra-rich texture, use heavy cream instead of milk. For a lighter version, stick with whole milk—or even try half-and-half to strike a balance.

Does Andouille Sausage Cajun Gravy work with vegetarian sausage?

Absolutely! Opt for a smoky, plant-based sausage and use vegetable broth instead of chicken broth. You’ll still get loads of Cajun flavor, plus a gravy that everyone can enjoy.

Final Thoughts

There you have it—an irresistibly bold, soul-warming Andouille Sausage Cajun Gravy that’s ready to win hearts whenever you serve it. Once you try this, you’ll want to drizzle, smother, and savor every last spoonful. Give this Cajun classic a go, and don’t be surprised if you start making excuses just to whip up another round!

Andouille Sausage Cajun Gravy Recipe

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4.9 from 11 reviews

Author: admin
Total Time: 30 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Andouille Sausage Cajun Gravy is a flavorful and hearty dish perfect for serving over biscuits, grits, mashed potatoes, or fried chicken. The rich Cajun flavors combined with the savory andouille sausage create a delicious gravy that will elevate any meal.

Ingredients

Scale

Andouille Sausage:

½ lb andouille sausage, diced

Gravy:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 small onion, finely chopped
1 green bell pepper, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
1½ cups chicken broth
½ cup whole milk or heavy cream
1 teaspoon Cajun seasoning (more to taste)
¼ teaspoon smoked paprika
Salt and black pepper to taste
Chopped parsley for garnish (optional)

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Instructions

Cook Andouille Sausage: In a skillet over medium heat, cook the diced andouille sausage until browned, about 5–6 minutes. Remove with a slotted spoon and set aside, leaving the drippings in the pan.
Make Roux: Add butter to the skillet. Once melted, stir in the flour to make a roux. Cook, stirring constantly, for 2–3 minutes until golden brown.
Sauté Vegetables: Add the onion, bell pepper, and celery to the roux. Sauté for 3–4 minutes until softened. Stir in the garlic and cook for 1 more minute.
Add Broth and Milk: Slowly whisk in the chicken broth and then the milk or cream. Stir until smooth and slightly thickened, about 3–5 minutes.
Finish and Serve: Return the sausage to the pan and add Cajun seasoning, smoked paprika, salt, and black pepper to taste. Simmer on low for 5–10 minutes to blend flavors. Serve hot over desired accompaniment.