Pork Sausage and Crawfish Gravy
List of Ingredients
Pork Sausage and Crawfish Gravy
1/2 cup bacon grease
Scant 3/4 cup all-purpose flour
1 large onion, diced
2 stalks celery, trimmed and diced
1/2 cup EACH diced green, red and yellow bell pepper
3 cloves garlic, minced
3 large tomatoes, diced
1 pound hot Italian pork sausage
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cayenne pepper
1 tablespoon minced fresh thyme
1 cup chicken broth, clam juice or lobster stock
1 cup heavy whipping cream
1 pound cooked crawfish tails
1/4 cup fresh basil, chopped
For serving: 4 warm buttermilk biscuits
Optional garnish: Sprigs of fresh basil
1. Combine bacon grease and flour in large heavy-bottomed saut� pan
and cook over low heat, stirring constantly, until dark golden brown.
Stir in vegetables, sausage, salt, pepper, cayenne and thyme. Cook
until vegetables are soft and sausage is cooked through, about 5
minutes (if ingredients start to stick, add a little broth).
2. Add broth and cream; bring to boil on high heat. Add crawfish and
basil; remove from heat. Cut sausage into 1-inch slices.
Presentation: Cut warm biscuits in half using serrated knife. Place
two halves on each plate and top with gravy. If desired, garnish with
sprigs of fresh basil. Serve immediately.
Yield: 4 servings
Nutritional information (per serving without biscuit): 1,089
calories, 40.5 grams protein, 33.3 grams carbohydrates, 88 grams fat,
73 percent calories from fat, 326 milligrams cholesterol, 1,885
milligrams sodium
Source: John Q. Humphreys, chef-owner The Ramos House Caf�Recipe
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