Recipe courtesy of Estelle's Southern Cuisine
Episode: Boston
Sausage Gravy
40 min
40 min
4 cups
40 min
40 min
4 cups


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:
  • 2 links sweet Italian sausage (about 6 ounces), meat removed from casings
  • 1/2 cup diced onions
  • 1/4 cup unsalted butter 
  • 1/4 cup all-purpose flour 
  • 2 cups chicken stock 
  • 1/4 cup heavy cream 


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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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