Gumbo Gravy

Southern Living
Gumbo GravyRecipe

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

Makes 8 servings


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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 filé powder (optional)


Hands-on: 50 Minutes
Total: 1 Hour, 10 Minutes

1. 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.

2. 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.

3. 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 filé powder, if desired. Top with green parts of green onions.

Created date

November 2014