Cajun and Creole Recipes
Gumbo Gravy
This Gumbo Gravy is a lightly spirited version of gumbo using brandy or bourbon.
Ingredients
- 1 pound andouille sausage
- 6 tablespoons canola oil, divided
- 8 ounces button mushrooms, stemmed and quartered
- 2 tablespoons brandy or bourbon
- 1/4 cup all-purpose flour
- 1/2 teaspoon Cajun seasoning
- 1/4 teaspoon dried thyme
- 3 bay leaves
- 2 celery ribs, diced
- 2 garlic cloves, minced
- 1 green bell pepper, diced
- 5 green onions, white parts only, sliced
- 2 cups chicken broth
- Hot sauce
- 1/8 teaspoon filé powder (optional)
Instructions
- Slice sausage; cook in 1 tablespoon hot oil in a Dutch oven over medium-high heat for 5 minutes.
- Remove sausage; drain. Reserve drippings in skillet. Add 1 tablespoon oil; reduce heat to medium. Cook mushrooms 5 minutes or until brown. Add to sausage.
- Remove skillet from heat; add brandy. Return skillet to heat; cook for 1 minute. Stir in flour and remaining 4 tablespoons oil; cook, stirring to loosen browned bits, for 8 minutes or until roux is the color of chocolate.
- Stir in Cajun seasoning, next 5 ingredients, and white parts of green onions; cook, stirring constantly, 7 minutes.
- Add broth; cook, stirring constantly, for 5 minutes.
- Return sausage and mushrooms to pan; cook for 20 minutes.
- Add hot sauce to taste. Discard bay leaves. Sprinkle with filé powder, if desired. Top with green parts of green onions.
- Serve over rice.