Sausage Gravy

Recipe courtesy of Estelle's Southern Cuisine, Boston
Show: Road Trip with G. Garvin Episode: Boston
TOTAL TIME: 35 min
Prep: 10 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 4 cups
LEVEL: Easy

ingredients

CAJUN SPICE RUB:
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 1 1/4 teaspoon dried oregano
  • 1 1/4 teaspoon dried thyme
  • 1 teaspoon cayenne
  • 1 teaspoon onion powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon red pepper, crushed
    SAUSAGE GRAVY:
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    Directions

    For the Cajun spice rub: Stir together the garlic powder, paprika, oregano, thyme, cayenne, onion powder, black pepper, salt and red pepper in a bowl. Set aside.

    For the sausage gravy: Heat a cast iron skillet over medium-high heat. Add the sausage and cook, stirring occasionally and breaking up the meat with the back of a wooden spoon, until cooked through, about 3 minutes. Transfer cooked meat to a bowl and leave the fat behind in the skillet. Leave the heat on.

    Add the onions, butter and 1 teaspoon Cajun spice rub to the skillet and cook until the onions are translucent, 5 to 7 minutes.

    Add the flour and cook, whisking to incorporate all the flour, about 3 minutes (do not let brown). Add the stock and bring to a simmer, whisking occasionally. Simmer 5 to 7 minutes.

    Add the sausage back in along with the heavy cream and bring to a simmer, then immediately turn off the heat. Serve with chicken-fried steak.

    Notes

    This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. Cooking Channel has not tested it for home use and therefore cannot make any representation as to the results.
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