Gumbo Gravy
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, sliced ⓘ
- 2 cups reduced-sodium chicken broth
- Hot sauce ⓘ
- 1/8 teaspoon file powder (optional) ⓘ
Instructions
- Slice sausage; cook in 1 Tbsp. hot oil in a Dutch oven over medium-high heat 5 minutes. Remove sausage; drain. Reserve drippings in skillet. Add 1 Tbsp. 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 1 minute. Stir in flour and remaining 4 Tbsp. oil; cook, stirring to loosen browned bits, 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, 5 minutes. Return sausage and mushrooms to pan; cook 20 minutes. Add hot sauce to taste. Discard bay leaves. Sprinkle with file powder, if desired. Top with green parts of green onions.
Nutrition & Diet Analysis (per serving)
734
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).