The Chew-ish Sausage Biscuits and Gravy

The other week we were watching The Chew and saw a recipe Michael Symon demonstrated that piqued our interest. It was a challenge for me, because I’m not a big gravy person. The Andouille Sausage Gravy with Corn Biscuits recipe was something I wanted to attempt but make my own. On the show, the gravy looked too loose for my taste, so I wanted to make sure I modified the recipe to be what I wanted. I also don’t like corn meal biscuits, so I just bought some pre-made biscuits to just work on the gravy.

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The gravy was pretty simple, but I modified the recipe slightly. I don’t like spicy sausage, so I used a simple mild sausage without the casing. I also cut the amount of chicken stock I used because I knew it would thin the gravy too much for my taste. So, below is my version of this recipe.

 

Sausage Gravy

2 tablespoons Olive Oil
1/2 cup Onion (minced)
1 pound Mild Sausage (casing removed)
2 1/2 tablespoons Flour
1 cup Low Sodium Chicken Stock
3/4 cup Heavy Cream
1/2 tablespoon dried Parsley
Salt

Place a sauté pan over medium-high heat. When the pan is hot, add a drizzle of Olive Oil and the Mild Sausage. Cook the Sausage, breaking it up into small bits as it browns. Cook Sausage until well browned, about 8 minutes. Add the Onion and a pinch of Salt. Cook until the Onions start to break down and become translucent, about 3 minutes. Add the Flour, stir to combine and cook for 1 minute. Stir in the Chicken Stock, and Cream. Simmer for 15 minutes or up to 45 minutes on low heat. The Gravy will thicken and reduce slightly.

To serve, slice the Biscuits in half. Spoon the Gravy over the Biscuits and garnish with Parsley

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I have to say, I don’t like gravy really and making it from scratch has always been somewhat intimidating to me. I’ve seen my great grandmother and grandmother make gravy so easily, but have never really tried it myself. In culinary school, I learned the concept and how to actually put those skills into practice, but I have never tried it fully on my own. This recipe was actually quite tasty and I would recommend it to anyone who likes sausage gravy and biscuits.

If you want to see the whole recipe from the show, including the biscuits, feel free to check it out here: Michael Symon’s Corn Biscuits and Andouille Gravy Recipe

Tasty Tuesday | 7.9.13

7.9.13

After a little hiatus on posting, I’ve decided to bring back Tasty Tuesday! Tuesdays are underrated, and why not spice up an average day with a fresh and (hopefully) exciting recipe to take out the dinner blahs.

jambalaya

Jambalaya is traditionally made with seafood, but for someone like me who has a shellfish allergy I am sharing a chicken version of this dish. I love one pot meals, and soups and stews are my all-time favorite meal. Jambalaya is definitely something that is known for it’s heat and comforting properties, but who can resist a good chicken dish with andouille sausage in it.

A few years ago I was looking for a good jambalaya recipe to follow, so of course I went to my ‘old faithful’ Food Network. This recipe is what I went by and I just made changes that suited my personal tastes.

Andouille_And_Chicken_JambalayaChicken + Andouille Sausage Jambalaya (yields: 4)

1 tablespoon unsalted butter
1 1/2 cups diced andouille sausage
1/4 cup diced onion
1/4 cup diced bell pepper
1/4 cup diced celery
1 clove garlic, chopped
1 1/2 cups diced chicken
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
2 cups parboiled long grain white rice
2 cups tomato sauce
2 cups chicken stock
1 tablespoon hot sauce
Salt and freshly ground black pepper

Melt the butter in a medium pot over medium heat. Add the sausage, onions, bell peppers, celery, and garlic, and saute until the sausage begins to brown, 5 to 8 minutes. Add the chicken and allow to brown on all sides. Add the herbs and rice, followed by the tomato sauce, stock, hot sauce, and salt and pepper, to taste. Bring to a boil, then reduce to a simmer and cook uncovered until the rice is tender, 20 to 25 minutes, stirring occasionally.

jambalaya (1)

Now, this recipe is only a template. It is always good to try new things, so if you see something you want to add more of or take out because of personal preference, go ahead. Make your food for you, it makes the experience of cooking so much better.

~Enjoy!