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Andouille Sausage Gravy

Andouille Sausage Gravy is a spicy, New Orleans-style version of the classic southern breakfast Biscuits and Gravy. The gravy is thick and creamy and lick your plate good!

Andouille Sausage Gravy

Traditionally ground pork breakfast sausage is used to make gravy to serve with biscuits, But I love this Andouille sausage gravy just as much.

Biscuits and Gravy are the ultimate southern breakfast. Who can resist that savory goodness?

Use your tried and true biscuit recipe to serve with this Andouille Sausage Gravy or try Callie’s Buttermilk Biscuits. They are delicious covered in a blanket of gravy. Or maybe stop by Bojangles and buy a bunch. Their biscuits are so good!

Andouille Sausage Gravy served over buttermilk biscuits

Andouille Sausage is so full of flavor and spice, it really livens up this gravy. Fortunately it has become much more widely available in recent years. You can also use it in recipes like this Jambalaya Grits and Pasta with Sun-dried Tomato Sauce and Sausage.

If you’re a huge Biscuit and Gravy fan, try these Sweet Potato Biscuits and Chorizo Gravy. They are another delicious spicy option.

Andouille Sausage Gravy and Biscuits

Plate up some biscuits and Andouille Sausage Gravy and get ready to experience pure biscuit Heaven!

Andouille Sausage Gravy

Andouille Sausage Gravy is a spicy, New Orleans-style version of the classic southern breakfast Biscuits and Gravy. 
PREP: 5 minutes
COOK: 5 minutes
TOTAL: 10 minutes


  • 4 tablespoons butter
  • 6 ounces andouille sausage (about 1 1/2 links), diced
  • 1/2 cup chopped yellow or sweet onion
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half
  • salt and pepper


  • Place a large pan over medium heat. Add the butter.
  • Once melted, add andouille sausage and onion. Cook until sausage is browned and onion is softened, about 5 minutes.
  • Stir in paprika, garlic powder, and cayenne pepper.
  • Sprinkle flour over mixture, Cook and stir for 1 to 2 minutes.
  • Gradually whisk in half-and-half. Cook and stir until thickened and bubbly.
  • Season to taste with salt and pepper.
Author: Christin Mahrlig
Course: Breakfast
Cuisine: Southern

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recipe adapted from Louisiana Kitchen and Culture Magazine

More Biscuits and Gravy

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Sweet Potato Biscuits with Chorizo Sausage Gravy

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7 thoughts on “Andouille Sausage Gravy”

  1. Made this morning as a topper for our fried taters skillet (with onions & jalapeños) and loved it. I used 7.5 oz of andouille sausage since that’s how much the one link weighed 😁.

  2. The the only things I changed was that I used Heavy Cream and a little less of the all purpose flour also use smoked paprika really gave it a nice creamy Taste. Other then that it was out of this world!!!! Also the biscuit recipe I used is very simple :
    2 cups of flour
    4 tablesp of cold Margarine
    2/3 cup buttermilk
    1 tablsp sour cream

    4 tablesp cold margarine and I put in fridge for about 30 minutes mix flour with cold margarine and flour then buttermilk & Sour Cream.
    Cook at 425
    bake 15 to 17 mins

  3. I made this gravy for my Mother’s Day brunch with my immediate family and everyone absolutely loved it! They could not stop talking about it. It is so rich and the cayenne pepper adds just enough kick.

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