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Gumbo Gravy


  • 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)


  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.

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