<strong>Cajun Dirty Gravy - July 15, 2005</strong>
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Cajun Dirty Gravy - July 15, 2005

Rick and Chrissy - Red Bean's Bayou Grill
"Cooking with KAKE" - Recipe of the Week
Ingredients:
Roux:

  • 1/2 Cup butter

  • 1/2 Cup flour


Gravy Ingredients:

  • 1 Cup diced onions

  • 1/2 Cup diced green peppers

  • 1 Cup sliced fresh button mushrooms

  • 2 Cups ground andouille sausage

  • 1 TBS. granulated garlic

  • 1 TBS. cumin

  • 2 Tsp. black course ground black pepper

  • 4 Cups "light" chicken broth

  • Sprinkle with Red Beans's Cajun Seasoning (about 1 tsp.) to finish
Directions:

  1. Place the andouille sausage in a food processor and grind until fine.

  2. Place butter in a small saucepan and melt, being sure not to burn.

  3. Using a wire whip, add the flour and bring heat up to med.-high.

  4. You will need to constantly whip the flour and butter mixture (roux).

  5. The roux will begin to brown. At this point you must not leave your pan. You are looking for a walnut brown color, be careful not to burn. If you burn it, pitch it and start again.

  6. Once the roux is brown, add the onions, peppers, mushrooms, andouille sausage, and all of the seasoning.

  7. Keep stirring, the vegetables will cook quickly.

  8. Last add the chicken broth slowly, whipping well to prevent lumping.

    9. Taste and adjust seasoning as necessary. Be careful with the salt because the andouille has plenty in it.
    Serves 4

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