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Cajun Dirty Gravy

A roux-based gravy with ground andouille sausage, onions, bell peppers and mushrooms.

Ingredients

Roux

Gravy

Instructions

  1. Place the andouille sausage in a food processor and grind until fine.
  2. Place butter in a small saucepan and melt, being sure not to burn.
  3. Using a wire whip, add the flour and bring heat up to medium-high. You will need to constantly whip the flour and butter mixture (roux).
  4. The roux will begin to brown. At this point you must not leave your pan. You are looking for a walnut brown color, be careful not to burn. If you burn it, pitch it and start again.
  5. Once the roux is brown, add the onions, peppers, mushrooms, andouille sausage, and all of the seasoning. Keep stirring, the vegetables will cook quickly.
  6. Last add the chicken broth slowly, whipping well to prevent lumping.
  7. Taste and adjust seasoning as necessary. Be careful with the salt because the andouille has plenty in it.

Yield: 4 servings

Other Cajun and Creole recipes you may like...

Sweet Legs
Deep Fried Turkeys
Deviled Louisiana Blue Crab Cakes with Smoky Rémoulade Sauce
Louisiana Crawfish Ravioli with Crawfish Cream Sauce


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