Sausage gravy recipes

Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.

Cabbage Orzo and Sausage Soup recipe

White Pork Sausage (Boudin Blanc De Liege) recipe

What a luscious recipe! The chicken falls off the bone and the savory 'gravy' is awesome soaked in the whole grain peasant bread. My only question is, "where is the baking?". I cooked this on the stove top in my dutch oven.

Chicken and Sausage Gumbo recipe

Chorizo in a tomato wine sauce served over potatoes.

Slow-Poke Jambalaya recipe

Great stuff