Best Cajun Shrimp And Sausage Gravy Over Biscuits Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SOUTHERN CAJUN SAUSAGE GRAVY



Southern Cajun Sausage Gravy image

Make and share this Southern Cajun Sausage Gravy recipe from Food.com.

Provided by morgainegeiser

Categories     Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 lb sweet sausage, removed from casings
1/2 lb hot Italian sausage, removed from casings
3 tablespoons all-purpose flour
3/4 cup milk
3/4 cup chicken broth
1 1/2 teaspoons thyme, fresh chopped
salt
pepper
6 buttermilk biscuits

Steps:

  • Cook both of the sausage meats in large nonstick skillet over medium-high heat, breaking the meat up with the spoon, until browned and cooked through. Using a slotted spoon, transfer the meat to a bowl.
  • Remove all but 3 tablespoons of the fat from the skillet.
  • Sprinkle the flour into the skillet, stir well, and cook over medium-high heat for 1 minute, stirring constantly. Remove from the heat.
  • Slowly add the milk and the broth, whisking constantly until the mixture is smooth. Return the skillet to the heat and cook until the gravy is slightly thickened, 2 to 3 minutes.
  • Add the thyme, and season with salt and pepper.
  • Add the crumbled sausage meat and combine well.
  • Cook over medium heat until warmed through.
  • Serve immediately over split biscuits.

SPICY CAJUN SHRIMP AND SAUSAGES



Spicy Cajun Shrimp and Sausages image

Delicious over rice. The original recipe ingredients are for 1 tablespoon Cajun or Creole seasoning - this seemed like a lot for us, so adjust per your taste. The original recipe also used Creole mustard and I used Dijon mustard (reducing the amount that was called for). Recipe source: Bon Appetit (February 2007)

Provided by ellie_

Categories     Pork

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb large shrimp, peeled and deveined
1 tablespoon creole seasoning (or to taste see my comment in description) or 1 tablespoon cajun seasoning (or to taste see my comment in description)
2 tablespoons vegetable oil, divided
12 ounces andouille sausages, cut crosswise into diagonal 3/4-inch pieces (or your favorite smoked sausage)
1 onion, halved, thinly sliced
1 green pepper, cut into 1/2 inch wide strips (or use a red bell pepper for a prettier dish)
1 teaspoon dried thyme or 1 tablespoon fresh thyme
1 cup chicken broth
3 tablespoons Dijon mustard (the original recipe suggested 5 tablespoons Creole mustard)
2 teaspoons red wine vinegar

Steps:

  • Toss shrimp with the Cajun seasoning in a medium bowl and set aside.
  • In a skillet over high heat heat 1 tablespoon oil and then add the sausage pieces, cooking until browned turning occasionally (5 minutes).
  • Transfer sausage to a large bowl.
  • Add shrimp to skillet, cooking for 3-5 minutes and then transfer shrimp to bowl with sausage.
  • Add remaining oil (1 tablespoon) to skillet along with the onion, bell pepper and thyme, cook stirring until soft (5 minutes).
  • Stir in broth, mustard and vinegar, stirring until sauce thickens (2 minutes).
  • Return sausage and shrimp to skillet and simmer until heated through (1 minute).
  • Season with salt and pepper if desired.

Nutrition Facts : Calories 511, Fat 33, SaturatedFat 9.6, Cholesterol 221.7, Sodium 1521.5, Carbohydrate 10.2, Fiber 1.5, Sugar 3.1, Protein 41.7

SMOKY SHRIMP-AND-SAUSAGE GRAVY



Smoky Shrimp-and-Sausage Gravy image

This starter of smoky, savory shrimp-and-sausage gravy comes from renowned Southern chef Scott Peacock. He likes to serve it up in individual cups, with a side of palate-cleansing quick-pickled crudité and his legendary biscuits that help to sop up every last drop of gravy goodness.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 50m

Yield Serves 10 to 12

Number Of Ingredients 15

1 clove garlic, minced
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter
1 small onion, finely diced (1 cup)
1 medium shallot, finely diced (1/3 cup)
Pinch of dried thyme
1/4 teaspoon Aleppo-style pepper flakes
1/2 cup chopped tomato (from 1 medium)
4 ounces smoked link sausage, such as Conecuh or andouille, cut into 1/2-inch pieces (1 heaping cup)
1 cup shrimp stock, low-sodium chicken broth, or water
1 pound medium shrimp (31 to 36 a pound), preferably wild Gulf, peeled and deveined, shells reserved for stock
1/4 to 1/2 cup heavy cream
2 tablespoons torn or coarsely chopped fresh parsley leaves
1 scallion, thinly sliced
1 recipe Crusty Buttermilk Biscuits, for serving

Steps:

  • Sprinkle garlic with a pinch of salt; mash into a paste with the side of a knife. Melt butter in a large skillet over medium heat. Add onion, season with salt and black pepper, and cook until softened, about 4 minutes. Add shallot, thyme, Aleppo pepper, and garlic; reduce heat to medium-low and cook, stirring often, until shallot turns translucent, 3 to 4 minutes (if onion starts to brown, reduce heat further).
  • Add tomato and a generous pinch of salt; increase heat to medium. Cook, stirring frequently, until tomato breaks down, about 3 minutes. Add sausage; cook 2 minutes more. Stir in stock, increase heat to medium-high, and boil until liquid is reduced by half, about 5 minutes. Stir in shrimp and simmer until partially cooked, 1 to 2 minutes, depending on size.
  • Stir in cream and simmer until shrimp are just cooked through, 1 to 2 minutes more, depending on size. Remove from heat, season with salt and pepper, and stir in parsley and scallion just before serving. Serve gravy in individual cups with hot split biscuits and spoons on the side.

GREEN ONION SAUSAGE AND SHRIMP GRAVY



Green Onion Sausage and Shrimp Gravy image

Provided by John Besh

Categories     Brunch     Mardi Gras     Dinner     Sausage     Shrimp     Family Reunion     Party     Potluck     Green Onion/Scallion     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6–8

Number Of Ingredients 16

1 tablespoon rendered bacon fat
1 pound green onion pork sausage, removed from casings
1 small onion, diced
1 tablespoon flour
1 pound jumbo shrimp, peeled and deveined
Salt
Freshly ground black pepper
1/2 green bell pepper, seeded and diced
1 clove garlic, minced
1 teaspoon crushed red pepper flakes
1 pinch allspice
2 dashes Worcestershire
1/3 cup diced canned tomatoes
1 cup Basic Chicken Stock
Leaves from 1 sprig fresh thyme
1 green onion, chopped

Steps:

  • 1. Melt the bacon fat in a large heavy-bottomed pan over high heat, then add the pork sausage and cook, breaking up the meat with the back of a wooden spoon, until it is browned, 12-15 minutes. Add the onions and cook, stirring often with the spoon, until the onions are deep brown, about another 15 minutes.
  • 2. Reduce the heat to moderate, then sprinkle the flour into the pan, stirring to mix it into the sausage and onions. Cook for about 2 minutes to remove the raw flavor from the flour.
  • 3. Season the shrimp with salt and pepper, then add them to the pan, stirring and tossing them with a spatula. Sauté until they turn pink, about 3 minutes. Remove the shrimp from the pan and set aside while you continue making the sauce.
  • 4. Add the bell pepper, garlic, pepper flakes, allspice, Worcestershire, tomatoes, and Chicken Stock to the pan, stirring well. Increase heat and bring the sauce to a boil. Reduce the heat to low and cook for 15 minutes. Add the thyme, green onions, and shrimp and cook for another 5 minutes. Season with salt and pepper.

CHARLESTON SHRIMP 'N' GRAVY



Charleston Shrimp 'n' Gravy image

Authentic original Charleston favorite shrimp recipe usually served as 'shrimp n grits.' Serve over fresh hot grits, rice, or biscuits.

Provided by ALRAYNA

Categories     Meat and Poultry Recipes     Pork

Time 40m

Yield 4

Number Of Ingredients 11

3 slices bacon
1 onion, chopped
1 green bell pepper, seeded and chopped
2 teaspoons seasoned salt with no MSG
ground black pepper to taste
garlic powder to taste
2 tablespoons butter
4 tablespoons all-purpose flour, divided
1 pound large shrimp, peeled and deveined
1 ½ cups chicken stock
1 green onion, chopped

Steps:

  • Place the bacon in a large skillet over medium heat. Fry until browned, then remove to paper towels to drain. Add the butter to the bacon grease. When the butter begins to sizzle, sprinkle 3 tablespoons of flour over it. Reduce the heat to medium-low, and cook for about 12 minutes, stirring frequently, until dark brown. Don't let it scorch - if it starts to, just reduce the heat.
  • When the roux reaches dark brown, increase the heat to medium-high, and add the onions and bell pepper. Cook and stir for a couple of minutes, just until softened. Meanwhile, place the shrimp in a bowl, and toss with seasoned salt, pepper, garlic powder, and remaining flour. Pour into the pan, and stir constantly for 1 minute. Whisk in the chicken stock, and reduce the heat to low. Cook for just a few minutes to thicken the broth. Don't cook much longer, or the shrimp will become tough. Sprinkle the chopped green onion over it, and remove from the heat. Serve over fresh hot grits, rice or biscuits. Crumble the bacon slices on top.

Nutrition Facts : Calories 263.1 calories, Carbohydrate 12.6 g, Cholesterol 195.7 mg, Fat 11.1 g, Fiber 1.4 g, Protein 27.5 g, SaturatedFat 5.1 g, Sodium 1087.8 mg, Sugar 2.3 g

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #breakfast     #main-dish     #seafood     #american     #cajun     #southern-united-states     #shrimp     #spicy     #meat     #shellfish     #brunch     #taste-mood

Related Topics