Everyone has their own version of kryptonite. Superman had the original kryptonite, a radioactive element from his home planet of Krypton, that made him weak. My kryptonite is Biscuits and Gravy. It is so bad I do not allow myself to eat biscuits and gravy anymore. Well, occasionally I make an exception, but very rarely.
Why, you ask? Many years ago, back in the last century in fact, I worked at the Disney Studios. The commissary on the studio lot made very good breakfasts, so many mornings I would eat there. Everyday, they had biscuits and sausage gravy on the menu, and practically everyday I ate biscuits and gravy. After awhile, I noticed that my clothes were not fitting well anymore. I assumed I shrunk them in the dryer and kept on eating those formidable yet delicious biscuits and gravy. Finally, it dawned on me that my hearty, delectable and addictive breakfasts might be adding more than a few pounds to my girlish figure!
I swore off the evil biscuits and gravy forever. I knew how weak I became whenever I was in their presence, how quickly I would take a bite of that savory goodness. How quickly the entire plate of biscuits and gravy would disappear. Kryptonite.
I decided to face my fear when asked to develop a recipe for Mardi Gras using Johnsonville Split Rope Sausage. Having Louisiana roots, this would be a piece of cake. . . or sausage as the case may be. Should it be Gumbo, Jambalaya or Red Beans and Rice? No, it would be another Southern classic that kept popping into my brain, like a recipe ear worm. It must be Biscuits and Sausage Gravy. Andouille sausage gravy.
Johnsonville Andouille Sausage is made with only choice cuts of pork and absolutely no fillers. That means it is made the way sausage is supposed to be made. Cajun spices round out this sausage and give it a little kick. Johnsonville Andouille Sausage is packed with flavor!
I have never been to New Orleans for Mardi Gras, but it is on my bucket list. But you don’t have to be in New Orleans to celebrate Mardi Gras. You can easily have a Mardi Gras party wherever you live, and this dish is great for a crowd. Put out a platter of fresh biscuits, a big pot of Andouille sausage gravy, fresh fruit, cut up vegetables and maybe a nice selection of cheeses. BAM! You have a Mardi Gras buffet! Just don’t forget the strings of colorful beads and a King Cake.
If you do not have a tried and true biscuit recipe, don’t worry! There is no shame is peeling off that blue label and pressing on the seam with a spoon! Have a favorite baking mix you like? Use it. You can even buy them pre-made. Just make sure they are fresh.
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Recipe: Biscuits and Andouille Sausage Gravy
2 tablespoons olive oil, divided
1 package (13.5 oz) Johnsonville Andouille Split Rope Sausage, diced
1/2 medium onion, diced
1/2 red bell pepper, diced
1 1/2 teaspoons Cajun seasoning
1 teaspoon salt
2 tablespoons all purpose flour
2 cups low sodium chicken broth
In a large skillet over a medium high flame, heat 1 tablespoon of olive oil.
Add the sausage to the skillet, stirring occasionally, cook the sausage for 4-5 minutes, until browned.
Remove the sausage from the skillet and reserve.
Add the onion, red pepper, Cajun seasoning and salt to the skillet.
Stirring frequently, cook the vegetables and spices 3-4 minutes, until softened.
Add the remaining tablespoon of olive oil to the skillet.
Sprinkle the flour over the vegetables and stir well to distribute.
Lower the heat to medium, stirring frequently, cook the roux about 5 minutes.
Add the chicken broth, bring to a simmer, let cook 5-6 minutes until thickened. stirring occasionally.
Add the reserved sausage back to the skillet, stirring well to combine.
To serve, split a biscuit open and place onto a serving plate.
Spoon the Andouille sausage gravy over the biscuit.
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 8
Copyright © Cheryl D Lee.
Johnsonville Split Rope Sausage is packed with flavor to make your dinners easier and more delicious. Get ready for Mardi Gras with Johnsonville! Visit Johnsonville.com for great recipes!
This is a sponsored conversation written by me on behalf of Johnsonville Sausage. The opinions and text are all mine.