One of my favorite meals ever is my dad’s fried chicken or pork chops with rice and cream gravy. His cream gravy is different than the sausage gravy typically served with chicken fried steak or chicken fried chicken. It actually didn’t have any type of sausage, but a ton of black pepper. I recently discovered other cream sauce recipes that added andouille sausage it versus the typical crumbled sausage. I decided to try and adapt my dad’s original recipe and add the andouille sausage.
Andouille sausage is one of the most popular sausages in Cajun Country and you can find it at most grocery stores. But if you’re ever interested in making it from scratch, here is our recipe for it. If you’re unable to source andouille sausage at your local supermarket, I would recommend Savoie’s Andouille Sausage from Cajun Grocer.com.
For the Andouille Cream Sauce, dice your sausage into small pieces and set aside. Chop your onions and add minced garlic. In a cast iron skillet, cook the sausage, onions, and garlic until browned, about 5 minutes. Remove and add flour and slowly add milk, while whisking to ensure there are no lumps. Bring to a boil, but stir constantly. Do not leave your gravy unattended. It can burn quickly and if it does, you will have to start over. Once it’s at the right consistency, return the sausage mixture and heat it to desired temperature. Serve it over fried chicken, pork chops, fish, rice, or anything you desire.
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