EASY SAUSAGE GRAVY AND BISCUITS
Hot jumbo buttermilk biscuits with creamy sausage gravy are ready in just 15 minutes for a hearty, family-favorite breakfast.
Provided by JimmyDean
Categories Trusted Brands: Recipes and Tips Jimmy Dean
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Bake biscuits according to package directions.
- Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
- Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.
Nutrition Facts : Calories 332.8 calories, Carbohydrate 30.8 g, Cholesterol 24.9 mg, Fat 18.7 g, Fiber 0.5 g, Protein 9.8 g, SaturatedFat 6.1 g, Sodium 718.3 mg, Sugar 7.7 g
CAJUN SHRIMP AND SAUSAGE GRAVY OVER BISCUITS
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
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.
GIANT BISCUITS WITH SHRIMP GRAVY
Steps:
- Preheat the oven to 450 degrees. In a food processor combine the flour, baking powder, salt, sugar and process until well combined. Add the butter and process for 15 seconds or until it is broken down into oatmeal sized pieces. Add the milk and process just until the dough is combined.
- Transfer the dough to a board and pat it to 1 inch thick. Stamp out 4 or 6 large rounds, more or less of equal size, and set them on a baking sheet. Bake for 15 minutes. Lower the heat to 375 degrees and bake for another 15 minutes or until cooked through.
- Remove from oven and split open. Set bottom half on a dinner plate, spoon shrimp sauce over the bottom biscuit half and top with top biscuit half.
SPICY CAJUN SHRIMP AND SAUSAGES
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
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
SOUTHERN CAJUN SAUSAGE GRAVY
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
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.
SMOKY SHRIMP-AND-SAUSAGE GRAVY
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
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
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 68
Number Of Ingredients 16
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.
BILL'S OLD FASHIONED SAUSAGE GRAVY (SERVED OVER BISCUITS)
Make and share this Bill's Old Fashioned Sausage Gravy (Served over Biscuits) recipe from Food.com.
Provided by William Learman
Categories Breakfast
Time 55m
Yield 70-80 serving(s)
Number Of Ingredients 8
Steps:
- Brown sausage and onion in a large skillet over medium heat -- may need several batches (depending on size of skillet). Separate the sausage and onions from the drippings -- keep the drippings.
- Repeat process with bacon. Crumble bacon after cooking.
- Put bacon and sausage drippings in skillet and bring to temperature at medium heat. Add flour to drippings, stirring constantly until mixture turns golden brown.
- Transfer (roue) mixture to 12 quart pot and gradually whisk in milk. When the mixture is smooth, thick and bubbly, add the sausage and bacon to the pot.
- Season with salt and pepper. Reduce heat to a simmer for at least 15 minutes.
- Serve over biscuits. Fresh fruit make a perfect side.
Nutrition Facts : Calories 347.3, Fat 26.7, SaturatedFat 9.7, Cholesterol 66.7, Sodium 665.2, Carbohydrate 10.4, Fiber 0.2, Sugar 7.4, Protein 15.4
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