Cajun Shrimp and Sausage Gravy Over Biscuits
Dive into the bold and comforting flavors of the South with this Cajun Shrimp and Sausage Gravy Over Biscuits recipe, a true crowd-pleaser for brunch or dinner. Juicy, perfectly seasoned shrimp and smoky andouille sausage come together in a rich, creamy gravy infused with Cajun spices, garlic, and sweet bell pepper. Served over warm, flaky buttermilk biscuits, every bite delivers a satisfying mix of spice, creaminess, and buttery comfort. Whether you're a fan of Southern cuisine or simply love hearty, flavorful meals, this dish combines effortless elegance with rustic charm. Ready in under an hour, it's perfect for impressing guests or treating yourself to a decadent, homemade feast!
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 12 oz andouille sausage, sliced
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth
- 3 cloves garlic, minced
- 1 medium yellow onion, finely chopped
- 1 medium green bell pepper, diced
- 2 tbsp Cajun seasoning
- 1 tsp paprika
- 2 tbsp fresh parsley, chopped (optional, for garnish)
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional, for heat)
- 8 flaky buttermilk biscuits, baked
Instructions
Bake the buttermilk biscuits according to package instructions or your favorite homemade recipe. Set aside and keep warm.
In a large skillet over medium heat, cook the sliced andouille sausage until browned, about 5-7 minutes. Remove the sausage and set aside, leaving any rendered fat in the skillet.
In the same skillet, melt the butter over medium heat. Add the chopped onion, diced bell pepper, and minced garlic. Sauté until softened, about 5 minutes.
Sprinkle the flour over the vegetable mixture and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth and milk, ensuring no lumps form. Cook, stirring continuously, until the mixture thickens to a gravy consistency, about 5-7 minutes.
Stir in the Cajun seasoning, paprika, salt, black pepper, and red pepper flakes (if using). Adjust seasonings to taste.
Return the cooked sausage to the skillet and add the shrimp. Cook for 4-6 minutes, stirring occasionally, until the shrimp turn pink and are no longer translucent.
Remove the skillet from heat and garnish the gravy with freshly chopped parsley, if desired.
To serve, split a warm biscuit in half and ladle the Cajun shrimp and sausage gravy on top. Serve immediately and enjoy!
Nutrition Facts
Calories |
1023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 358 mg | 119% | |
| Sodium | 2296 mg | 100% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 12.9 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 388 mg | 30% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1002 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
