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

1. Slice sausage; cook in 1 tablespoon hot oil in a Dutch oven over medium-high heat for 5 minutes.
2. 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.
3. 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.
4. Stir in Cajun seasoning, next 5 ingredients, and white parts of green onions; cook, stirring constantly, 7 minutes.
5. Add broth; cook, stirring constantly, for 5 minutes.
6. Return sausage and mushrooms to pan; cook for 20 minutes.
7. Add hot sauce to taste. Discard bay leaves. Sprinkle with filé powder, if desired. Top with green parts of green onions.
8. Serve over rice.