Andouille Sausage Cajun Gravy 

Cajun gravy is a flavorful, rich, and savory brown gravy with spicy andouille sausage. It is perfect for mashed potatoes.
Cajun gravy in a serving bowl with andouille.

Hearty brown gravy spiced up with Cajun andouille sausage. It’s rich, savory, and super flavorful with the perfect cajun spice. This cajun gravy is begging to be poured over Garlic Red Skin Mashed Potatoes

Cajun gravy with andouille sausage in a serving bowl.

Andouille is a smoky and spicy pork sausage popular in South Louisiana and Cajun cooking. It is often found in dishes like Chicken and Sausage Gumbo and Red Beans and Rice. I like it in pasta like this creamy Andouille Sausage Pasta

This recipe uses andouille as the base for a spiced up brown gravy that is made for pouring over mashed potatoes, old-fashioned buttermilk biscuits, or even pairing with roasted turkey

If you’re looking for the Cajun “rice and gravy” recipe, that actually refers to slow cooked chuck roast with a thin gravy served over rice like in this Southern Pot Roast Recipe

Recipe Quick Notes

TLDR: Rich and savory sausage gravy with a cajun kick perfect for serving over mashed potatoes. 

Lauren’s Take: The addition of andouille sausage to this brown gravy not only adds a delicious flavor base, but also makes it more hearty and meaty. 

Taste: Very flavorful gravy that is rich and savory, with as much heat as you prefer. 

Texture: Hearty meaty gravy studded with spicy sausage and melt in your mouth vegetables. 

Time: Just under an hour. 

Testing Notes: I tested this recipe with both fresh and smoked sausage. Fresh andouille sausage is harder to find, but my local Fresh Market carries it. Smoked andouille sausage works just as well. Make sure to chop it up into bite sized pieces, as you won’t be able to break it up when cooking like ground meat. In addition to andouille sausage, I’ve made this gravy with Italian sausage and pork sausage and it was delicious either way.

Expert Tips

  • If using fresh sausage, remove it from the casing. Use a meat masher to break it up while cooking. 
  • A good gravy starts with drippings from meat, so a fatty sausage is perfect for this recipe.
  • Make the roux darker by cooking an additional 5-10 minutes if you want a darker brown gravy. 
  • Scrape up any browned bits that have formed on the bottom of the pan and incorporate them into the gravy. 
  • Make this gravy as thin or thick as you want. It will thicken as it cools. If it gets too thick, add a splash of broth to thin it out. 
  • If your sausage isn’t spicy enough, add a dash of hot sauce or a pinch of cayenne pepper. 

If you can’t find andouille sausage, this gravy is still delicious with pork sausage, Italian sausage, or chorizo!

Ingredients & Substitutions

Ingredients needed to make cajun sausage gravy.

See the recipe card below for the complete list of ingredients and measurements.

  • Andouille sausage – You can make this gravy with fresh or smoked sausage. If using fresh sausage, like in the photos, make sure to remove the casing before browning. If using a smoked sausage, chop it up before browning. You can also make this gravy with ground pork, pork sausage, or any other sausage you like!
  • The holy trinity – The “holy trinity” of Cajun cooking refers to the trio of onion, green bell pepper, and celery. This combination is often used as the seasoning base for many cajun recipes like Gumbo, Red Beans and Rice, and Crawfish Etouffee. Garlic is an honorary member, as it is usually used as well. Green bell pepper is traditionally used but sometimes I substitute it for red bell peppers. 
  • Butter – I prefer using a European style butter for the best flavor. Use unsalted butter since Cajun seasoning has salt. 
  • Flour – All purpose flour is cooked with the butter to make a roux. 
  • Beef broth – Substitute for vegetable broth if needed. 
  • Cajun seasoning – I flavor this cajun gravy with homemade cajun seasoning – a mix of cayenne, garlic powder, onion powder, black pepper, white pepper, and other herbs and spices. Add as much cajun or creole seasoning as you want to taste. You can also add a dash of cayenne pepper if you want to make it spicier. 
  • Fresh herbs – Optional, but recommended. A rich gravy can benefit from the fresh flavor herbs add like parsley, green onions, or chives. 

Equipment needed

How to Make Cajun Gravy

Sausage browed in a cast iron skillet.

Step One: Brown 

Brown sausage in a hot cast iron skillet, breaking it up as it cooks. Set aside. 

Brown roux in a skillet.

Step Two: Roux

Melt butter and whisk in flour a little at a time. Cook while stirring to form a medium light brown roux. 

Sautéed holy trinity and sausage in a skillet.

Step Three: Sauté

Add sausage back with vegetables and cook until vegetables are soft. Add in garlic. 

Whisking broth into a roux with onions, celery, and bell peppers.

Step Four: Simmer

Slowly whisk in beef stock until there are no flour lumps. Simmer until gravy has thickened.

Taste and add cajun seasoning as needed. Top with fresh herbs. 

Storage & make ahead

Storage: Store leftover gravy in an airtight container in the refrigerator for 3-4 days. 

Freeze: This gravy freezes well. Store in a freezer safe container for up to 6 months. Defrost in the refrigerator overnight or in a bowl of cold water. 

Reheat: Reheat over medium heat in a skillet while stirring. Add a splash of broth to loosen the gravy up, as it will thicken as it cools. 

Make ahead: Make this gravy 1-2 days in advance and store in the refrigerator until ready to use. 

Cajun sausage gravy in a serving bowl with mashed potatoes.

What to Serve with Cajun Gravy

I personally think this gravy is AMAZING served with Garlic Red Skin Mashed Potatoes (pictured here). I served this combo for Thanksgiving and it was a hit. Here are some more ideas. 

More Cajun Recipes

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Cajun gravy in a serving bowl with andouille.

Andouille Sausage Cajun Gravy Recipe

Cajun gravy is a flavorful, rich, and savory brown gravy with spicy andouille sausage. It is perfect for mashed potatoes.
4.50 from 6 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course condiment
Cuisine American, Cajun
Servings 6 servings
Calories 252 kcal

Ingredients
 
 

  • 1 tablespoon avocado oil can use olive oil or vegetable oil
  • 8 ounces andouille sausage fresh or smoked
  • 4 tablespoons unsalted butter
  • ¼ cup all purpose flour
  • 1 cup finely diced onions
  • ½ cup finely diced green bell pepper
  • ½ cup finely diced celery
  • 3 cloves garlic minced
  • 2 cups beef broth warmed
  • ½ teaspoon cajun seasoning or to taste
  • Fresh herbs like parsley, green onions, or chives

Instructions
 

  • BROWN: Heat a large cast iron skillet over medium heat. Add oil and cook sausage until browned, about 5 minutes. *If using fresh sausage (as opposed to smoked) remove sausage from the casing. Make sure to break it up into smaller pieces while cooking. Remove cooked sausage from the pot and set aside.
  • ROUX: Turn heat to low. Add butter to the pan to melt and whisk in flour a little at a time. Cook while stirring for about 5-10 minutes to form a medium light brown roux, scraping up any browned bits as you go.
  • SAUTÉ: Add sausage back to the pot with vegetables and turn heat back up to medium. Sauté vegetables for about 15 minutes until soft. Add in garlic and cook for another minute while stirring.
  • SIMMER: Slowly whisk in beef broth until there are no flour lumps. Simmer for about 10-15 minutes until gravy has thickened to desired consistency. Add cajun seasoning as needed. Top with fresh herbs.

Notes

  • Substitute andouille for pork sausage, hot sausage, Italian sausage, or chorizo. Fresh or smoked sausage works. Remove casing from fresh sausage. 
  • Try my Homemade Cajun Seasoning recipe. 
  • Storage: Store leftover gravy in an airtight container in the refrigerator for 3-4 days. 
  • Freeze: This gravy freezes well. Store in a freezer safe container for up to 6 months. Defrost in the refrigerator overnight or in a bowl of cold water. 
  • Reheat: Reheat over medium heat in a skillet while stirring. Add a splash of broth to loosen the gravy up, as it will thicken as it cools. 
  • Make ahead: Make this gravy 1-2 days in advance and store in the refrigerator until ready to use. 

Nutrition

Calories: 252kcalCarbohydrates: 8gProtein: 9gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 53mgSodium: 615mgPotassium: 273mgFiber: 1gSugar: 2gVitamin A: 415IUVitamin C: 13mgCalcium: 25mgIron: 1mg
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Meet Lauren

I’m the blogger, recipe developer, food photographer, and otherwise food obsessed gal behind Lauren From Scratch. I was born and raised in New Orleans and lived in South Louisiana most of my life. Growing up around Cajun country has instilled a love of food that runs deep in my bones. I am passionate about food and teaching you how to make mouth-watering Louisiana inspired dishes in your own kitchen!


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4.50 from 6 votes (6 ratings without comment)

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