Andouille Cream Gravy


Makes about 6 cups


3 tablespoons canola oil
3 cups Chef Paul Prudhomme’s Andouille Smoked Sausage (Hot or Regular), small diced
½ cup onion, small diced
4 tablespoons green onion, thinly sliced
4 tablespoons all-purpose flour
2 cups unsalted chicken stock
2 cups heavy cream
2 tablespoons Chef Paul Prudhomme’s Meat Magic®
2 tablespoons parsley, finely chopped
2 tablespoons cane syrup or maple syrup

How To Prepare

Heat the oil over high heat in a heavy skillet, preferably cast iron. Once oil is shimmering, add the diced Andouille and onions and cook until the onions are light brown. Add the green onions and cook for another minute. Add the flour and stir, making sure it doesn’t stick, for a couple minutes then slowly add the chicken stock and whisk together. Once the stock is fully incorporated into the roux, add the cream and Meat Magic® and whisk to combine and lower the heat. Simmer for a few minutes until the gravy thickens. Add the parsley and cane syrup and stir to combine. Serve hot over Chef Paul’s Southern Biscuit Muffins or Buttermilk Biscuit Muffins

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