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Photo: Melina Hammer; Styling: Lydia Degaris Pursell Photo by: Photo: Melina Hammer; Styling: Lydia Degaris Pursell

Gumbo Gravy over Stone-ground Grits

With a light gravy, you can indulge in andouille sausage.

Southern Living JANUARY 2013

  • Yield: Makes 6 servings
  • Hands-on:15 Minutes
  • Total:4 Hours, 5 Minutes


  • 1 pound large raw shrimp, peeled and deveined
  • 1 1/2 teaspoons Cajun seasoning
  • 6 ounces andouille sausage, diced
  • Vegetable cooking spray
  • 2 teaspoons vegetable oil
  • 1 cup diced sweet onion
  • 1/2 cup diced green bell pepper
  • 2 garlic cloves, minced
  • 3 tablespoons Browned Flour
  • 1 cup reduced-sodium, fat-free chicken broth
  • 1 cup sliced fresh okra
  • 2 large plum tomatoes, peeled, seeded, and diced
  • Slow-Cooker Stone-ground Grits
  • Garnish: sliced green onions


1. Toss shrimp in Cajun seasoning in a medium bowl.

2. Cook sausage in a large skillet coated with cooking spray over medium heat 5 minutes or until lightly browned. Add oil, onion, and next 2 ingredients; sauté 3 minutes or until tender. Sprinkle Browned Flour over sausage mixture; stir until blended. Stir in chicken broth, and increase heat to medium-high. Bring to a boil, stirring often, and boil, stirring occasionally, 3 minutes or until thickened. Add shrimp, okra, and tomatoes. Cook 5 minutes or just until shrimp turn pink. Serve over grits.


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Gumbo Gravy over Stone-ground Grits recipe