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Sausage with brown gravy served with mashed potatoes and corn on the cob
Tori Hammontree

Cajun Sausage and Gravy

A savory and slightly spicy smoked sausage gravy designed to be served over mashed potatoes or rice.
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Ingredients Method Notes

Ingredients
  

  • 1 13 oz. pack Cajun Style smoked sausage
  • 1 small yellow onion
  • 2 cloves garlic minced (or 1 tablespoon spoon of regular minced garlic)
  • 3 tablespoons unsalted butter
  • 2 tablespoons all purpose flour
  • 1 1/2 cups beef broth plus an optional 1 additional tablespoon to thin gravy if needed
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon paprika
  • A splash heavy whipping cream or milk

Method
 

  1. Chop sausage and onions.
  2. Sear sausage well in a medium saucepan.
  3. Add onions and minced garlic; cook until onions are fully cooked.
  4. Transfer sausage and vegetables to a separate dish.
  5. Fully melt butter in the same pan. Whisk in flour until dough-like.
  6. Slowly whisk in beef broth until gravy-like.
  7. Whisk in seasonings and heavy cream to your desired thickness. If too thick, thin with an additional tablespoon of beef broth.
  8. Return sausage and onions to the gravy. Mix well; simmer a few minutes over low to medium heat.

Notes

Serve on mashed potatoes with corn on the cob or other desired veggies, or over rice.