Southern Sausage and Shrimp “Gravy”

This dish is absolutely wonderful! We fried up eggs, and made biscuits to serve along and it was awesome. Although, the next afternoon, we just heated up the leftover gravy and ate it with crusty baguette and it was “even better” according to John.

The recipe can easily be doubled or tripled, and it can be made ahead, then reheated right before serving. Also, don’t worry about the red pepper flakes, I can’t handle anything spicy, seriously a level 1 is too much heat, but the amount listed is just perfect.

Southern Sausage and Shrimp “Gravy” – Serves 8
2 tablespoons rendered bacon fat
1 lb mild pork sausage, casing removed
2 small onions, diced
2 tablespoons all-purpose flour
1 lb jumbo shrimp, peeled, deveined
Kosher salt and Freshly ground black pepper
1 green bell pepper, seeded, diced
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 teaspoon allspice
4 dashes Worcestershire
2/3 cups diced canned tomatoes
2 cups low-sodium chicken stock
1 green onion, chopped, for garnish

Melt the butter in a large heavy-bottomed pan over high heat. Add the pork sausage and cook, break up the meat with the back of a wooden spoon, and cook until meat is browned. Add the onions and continue to cook, until the onions are a deep brown, about another 15 minutes.

Reduce the heat to medium, sprinkle meat and onions with flour, stir for about 2 minutes.

Season the shrimp with salt and pepper, add them to the pan with meat mixture, stir and toss them around, until pink and curled, about 3 minutes. Remove the shrimp from the pan and place in a bowl, set aside.

Add the bell pepper, garlic, pepper flakes, allspice, Worcestershire, tomatoes, and chicken stock to the meat mixture, stir well. Increase the heat and bring the sauce to a boil. Then reduce the heat to low and cook for about 20 minutes. Add the shrimp to pot, and continue to cook for 5 more minutes.

To serve: Pour over biscuits and top with a fried egg, garnish with green onion./ Pour into small bowls, garnish with green onion, and serve with crusty bread.

Enjoy with a pitcher of Tipsy Arnold Palmers.

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Happy Cooking!


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