Gumbo Gravy

Name: Gumbo Gravy
Ingredients: 1 pound andouille sausage; 6 tablespoons canola oil, divided; 8 ounces button mushrooms, stemmed and quartered; 2 tablespoons brandy or bourbon; 1/4 cup all-purpose flour; 1/2 teaspoon Cajun seasoning; 1/4 teaspoon dried thyme; 3 bay leaves; 2 celery ribs, diced; 2 garlic cloves, minced; 1 green bell pepper, diced; 5 green onions, sliced; 2 cups reduced-sodium chicken broth; Hot sauce; 1/8 teaspoon file powder (optional)

15 ingredients

3 steps

Ingredients

1 pound andouille sausage
6 tablespoons canola oil, divided
8 ounces button mushrooms, stemmed and quartered
2 tablespoons brandy or bourbon
1/4 cup all-purpose flour
1/2 teaspoon Cajun seasoning
1/4 teaspoon dried thyme
3 bay leaves
2 celery ribs, diced
2 garlic cloves, minced
1 green bell pepper, diced
5 green onions, sliced
2 cups reduced-sodium chicken broth
Hot sauce
1/8 teaspoon file powder (optional)

Directions

1

Slice sausage; cook in 1 Tbsp. hot oil in a Dutch oven over medium-high heat 5 minutes. Remove sausage; drain. Reserve drippings in skillet. Add 1 Tbsp. oil; reduce heat to medium. Cook mushrooms 5 minutes or until brown. Add to sausage.
2

Remove skillet from heat; add brandy. Return skillet to heat; cook 1 minute. Stir in flour and remaining 4 Tbsp. oil; cook, stirring to loosen browned bits, 8 minutes or until roux is the color of chocolate.
3

Stir in Cajun seasoning, next 5 ingredients, and white parts of green onions; cook, stirring constantly, 7 minutes. Add broth; cook, stirring constantly, 5 minutes. Return sausage and mushrooms to pan; cook 20 minutes. Add hot sauce to taste. Discard bay leaves. Sprinkle with file powder, if desired. Top with green parts of green onions.