Andouille Sausage Cajun Gravy

If you’re looking to spice up your breakfast or brunch game, this Andouille Sausage Cajun Gravy is calling your name. It’s rich, savory, smoky, and perfectly spiced—with just enough Cajun kick to wake up your taste buds. Whether you pour it over buttery biscuits, creamy grits, crispy hash browns, or even fried chicken, this gravy brings bold Louisiana flavors straight to your table.

It’s hearty, satisfying, and guaranteed to warm you from the inside out. Bonus: it’s made in one skillet and comes together in under 30 minutes. Yes, please.

Why You’ll Love This Cajun Gravy

Packed with Flavor: Smoky Andouille sausage, the holy trinity (onions, peppers, celery), and classic Cajun seasoning—need we say more?
Quick and Easy: Ready in less than 30 minutes with one skillet and pantry staples.
Versatile: Serve it over biscuits, grits, mashed potatoes, or even roasted vegetables.
Perfect Heat Level: It’s got a kick, but you can adjust the spice to suit your taste.
Southern Soul: This dish channels down-home comfort with every bite.

Ingredients in Andouille Sausage Cajun Gravy

Andouille Sausage

Smoky, spicy, and full of depth, this is the star of the show. Slice or crumble it depending on your texture preference.

Butter

Used for sautéing the veggies and building that rich, flavorful roux.

All-Purpose Flour

The base for the roux that thickens the gravy to velvety perfection.

Onion, Bell Pepper & Celery

This classic Cajun “holy trinity” adds bold, savory flavor and texture to the gravy.

Garlic

Just a couple of cloves, finely minced, to deepen the savory flavor.

Cajun Seasoning

A must-have for that iconic Southern heat and smokiness. Use your favorite store-bought blend or make your own!

Chicken Broth

Adds depth and thins out the roux into a luscious, pourable gravy.

Heavy Cream

Makes the gravy silky, creamy, and indulgent.

Hot Sauce (optional)

For that extra burst of Cajun fire—add to taste!

Salt & Pepper

To round everything out and season to your liking.

Instructions

Brown the Sausage

In a large skillet over medium heat, cook the Andouille sausage until browned and crisped on the edges. Remove and set aside, leaving a bit of grease in the pan for flavor.

Make the Roux

Add butter to the same skillet. Once melted, whisk in the flour and cook for 2-3 minutes, stirring constantly, until it turns golden brown and smells nutty.

Sauté the Holy Trinity

Add chopped onion, bell pepper, and celery to the roux. Sauté until soft and fragrant, about 5-7 minutes. Add garlic and stir for another minute.

Add Seasoning & Liquids

Stir in Cajun seasoning, salt, and pepper. Gradually whisk in chicken broth and heavy cream. Keep whisking until smooth and thickened, about 5 minutes.

Return the Sausage

Add the cooked sausage back into the skillet. Simmer for another 5 minutes to let the flavors meld. Add hot sauce if using.

Serve Warm

Ladle generously over hot biscuits, grits, or anything that needs a Cajun twist. Garnish with chopped parsley if you’re feeling fancy.

Nutrition Facts

Servings: 6
Calories per serving: 320
Protein: 12g | Fat: 25g | Carbs: 9g | Sugar: 2g | Fiber: 1g | Sodium: 650mg

Preparation Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

How to Serve Andouille Sausage Cajun Gravy

Over Buttermilk Biscuits: The classic combo—soft, buttery biscuits are made for sopping up that spicy gravy.
With Creamy Grits: The creamy meets the spicy. Add a poached egg on top for extra indulgence.
Over Fried Chicken: Game-changer alert. This gravy over crispy chicken is southern heaven.
As a Brunch Bowl Base: Spoon over roasted potatoes or rice and top with eggs for a full meal.
With Mashed Potatoes: Swap out traditional brown gravy and give your spuds some Cajun soul.

Tips & Variations

Make it Spicier: Add cayenne or extra hot sauce for a real kick.
Milder Version: Use smoked sausage instead of Andouille if you want to tone down the heat.
Thicker Gravy: Let it simmer a little longer, or add a bit more flour at the start.
Add Veggies: Throw in spinach, mushrooms, or tomatoes for more color and texture.
Leftovers: Store in the fridge for 3-4 days or freeze for up to 2 months. Reheat on the stove with a splash of broth or milk.

FAQ Section

Q1: Can I make this ahead of time?
A1: Yes! It reheats beautifully. Store it in the fridge and gently reheat over the stove before serving.

Q2: Is Andouille sausage very spicy?
A2: It has a noticeable kick, but it’s not overwhelming. You can always balance it with more cream if needed.

Q3: Can I use milk instead of cream?
A3: You can, but the texture will be slightly thinner. Whole milk works best if substituting.

Q4: What’s a good vegetarian alternative?
A4: Use plant-based sausage and swap the chicken broth for veggie broth. Still delicious!

Q5: Can I double the recipe?
A5: Absolutely! Just make sure your pan is big enough to hold all the gravy goodness.

Q6: Can I use pre-cooked sausage?
A6: Yep! Just slice it and sauté it until browned for extra flavor before proceeding.

Q7: How do I store leftovers?
A7: Store in an airtight container in the fridge for up to 4 days. Reheat on the stove with a splash of cream or broth.

Q8: Can I make this gluten-free?
A8: Use a gluten-free flour blend for the roux, and make sure your sausage is gluten-free too.

Q9: What type of Cajun seasoning should I use?
A9: Any store-bought Cajun blend works great, or make your own with paprika, garlic powder, onion powder, thyme, cayenne, and oregano.

Q10: Can I freeze this gravy?
A10: Yes! Cool completely and store in freezer-safe containers for up to 2 months. Thaw in the fridge and reheat gently.

Conclusion

Andouille Sausage Cajun Gravy brings the heat, the comfort, and the flavor in every creamy, spicy bite. Whether it’s a slow Saturday brunch or a weeknight comfort food fix, this Southern favorite will steal the show. One skillet, big flavor—now that’s what we call a winning recipe.

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