Recipe courtesy of Estelle's Southern Cuisine

Sausage Gravy

  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 cups
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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:

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 

Directions

  1. 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.
  2. 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.
  3. Add the onions, butter and 1 teaspoon Cajun spice rub to the skillet and cook until the onions are translucent, 5 to 7 minutes.
  4. 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.
  5. 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.

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