Cajun Shrimp And Sausage Gravy Over Biscuits Recipes

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CAJUN SHRIMP AND SAUSAGE GRAVY OVER BISCUITS



Cajun Shrimp and Sausage Gravy over Biscuits image

A few years back I was visiting friends in LA, and after a long day of fishing, a wonderful dinner with fresh fish of course, the next day we all woke up famished. Well ... biscuits with sausage gravy was the request, but I wanted to do something a little cajun. Our last vacation day, so it was clean out the fridge, but still trying to make something that resembled biscuits with sausage gravy. After a quick run to a local quick stop to get some cream and biscuits we were set. Well this is the creation, and it is really good. The only thing I have changed since I returned is that I love to add some scallions right at the end for a fresh flavor, but otherwise, pretty much the same. Make this for a breakfast/brunch for family this holiday season. And if you don't want to use andouille, use a spicy or mild sausage along with the cajun spices. And if you bake, make your own biscuits. I'm just not much of a baker, so I take a short cut and use a canned biscuit. We served this with some scrambled eggs and Bloody Mary's (it was the last day of vacation). But skip the eggs, and you won't miss them - this is a very satisfying dish.

Provided by SarasotaCook

Categories     Breakfast

Time 40m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 14

20 medium shrimp (peeled and tails removed)
3 andouille sausages, links (sliced and then diced)
1 cup onion, diced
1/2 cup celery, diced
1/2 cup red pepper, diced (you could use green if that is all you have, red to me are sweeter)
2 scallions, diced (green parts)
3 cups heavy cream (heavy cream is a must for this)
1/4 cup white wine (optional)
1/2 hot sauce (more or less to taste)
2 teaspoons garlic, minced
1 tablespoon cajun seasoning
1 teaspoon olive oil to saute the vegetables
salt
pepper

Steps:

  • Sausage -- In a large saute pan cook the diced andouille on medium heat until cooked through. Don't cook it at too high of a temperature. You want to slowly saute it. Once it is done, remove to a plate lined with a paper towel to drain.
  • Sauce -- In the same pan, pour out the drippings from the andouille (no need to clean the pan out, the flavor is fine, you just don't want all the oil) and add the fresh olive oil and bring to medium high heat. Add in the onion, celery, red pepper and garlic and saute 3-4 minutes.
  • Deglaze -- Originally I used chicken broth because that is all I had. Now, I like to deglaze with white wine just to get all the bits up off the pan. Add the wine and scrape up the bits from the pan and cook just a minute, then remove from the heat and slowly add in the cream, hot sauce (to taste) and the cajun seasoning and return to the heat on medium low cook until it reduces about 20-30 minutes. The cream will naturally thicken on it's own.
  • Shrimp and Sausage -- After the sauce has thickened, add the sausage back in as well as the shrimp and cook on medium heat until the shrimp begin to curl and turn pink. Add salt and pepper if needed according to your taste.
  • Biscuits -- Now I just used a canned biscuit, so I baked them according to directions, but if you want to make your own, by all means please do.
  • Serving -- Right before serving, add in the scallions and serve this decadent sauce over sliced biscuits.
  • Cook up some of your favorite eggs and serve with some Bloody Mary's for a perfect brunch. This also would make a great lunch or dinner.

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

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