Green Onion Sausage and Shrimp Gravy over Fried Eggs
In South Louisiana, any sauce is called gravy. This dish is like biscuits and sausage gravy, but with seafood. Serve this gravy over biscuits or Oeufs au Plat for a complete meal. A chef might complicate the process by cooking the shrimp separately, then adding them back later.
In South Louisiana, any sauce is called gravy. This dish is like biscuits and sausage gravy, but with seafood. Serve this gravy over biscuits or Oeufs au Plat for a complete meal. A chef might complicate the process by cooking the shrimp separately, then adding them back later.
- 1 clove garlic minced
- salt
- freshly ground black pepper
- 1 tablespoon flour
- 1 teaspoon crushed red pepper flakes
- 1 green onion chopped
- 1 pinch allspice
- 1 small onion diced
- 1 tablespoon rendered bacon fat
- 1 pound green onion pork sausage removed from casings
- 1 pound jumbo shrimp peeled and deveined
- 1/2 green bell pepper seeded and diced
- 2 dashes worcestershire
- 1/3 cup diced canned tomatoes
- 1 cup basic chicken stock
- 1 sprig fresh thyme leaves only
- Carbohydrate 6.43151122494786 g
- Cholesterol 148.61752025 mg
- Fat 1.55441545200193 g
- Fiber 0.899777300011759 g
- Protein 17.3387094986863 g
- Saturated Fat 0.403855066774189 g
- Serving Size 1 1 Serving (226g)
- Sodium 228.261222886309 mg
- Sugar 5.5317339249361 g
- Trans Fat 0.198513708174988 g
- Calories 111 calories
Step-by-step
- Melt bacon fat in a large pan over high heat. Add sausage and cook, breaking it up, until browned (12-15 minutes). Add onions and cook until deep brown (15 minutes).
- Reduce heat. Sprinkle in flour, stirring to combine. Cook 2 minutes to remove raw flour taste.
- Season shrimp with salt and pepper. Add to the pan, sauté until pink (3 minutes). Remove and set aside.
- Add bell pepper, garlic, pepper flakes, allspice, Worcestershire, tomatoes, and chicken stock. Bring to a boil, then reduce heat and simmer 15 minutes. Add thyme, green onions, and shrimp; cook 5 minutes. Season with salt and pepper.
Green Onion Sausage and Shrimp Gravy: A Southern Delight
As a Louisiana housewife, I've spent countless hours in my kitchen, perfecting family recipes and experimenting with new flavors. Today, I want to share one of my absolute favorites: Green Onion Sausage and Shrimp Gravy over Fried Eggs. It's a dish that embodies the heart of Southern cooking – rich, savory, and surprisingly simple to make. This isn't just a meal; it's a celebration of fresh ingredients and the comforting taste of home. The aroma alone is enough to make your mouth water, a symphony of sizzling sausage, sweet onions, and succulent shrimp.
What makes this dish so special? It's the perfect blend of textures and tastes. The crispy fried eggs provide a delightful contrast to the creamy, flavorful gravy. The green onions add a touch of freshness, while the spice from the pepper flakes adds a subtle kick. And don't forget the shrimp! Plump and juicy, they add a burst of seafood goodness that elevates the entire dish to a whole new level. This isn't your grandmother's sausage gravy; it's a refined, sophisticated take on a classic, perfect for a cozy weekend brunch or a special occasion dinner.
The beauty of this recipe lies in its versatility. Feel free to experiment with different types of sausage, or add your favorite vegetables to the gravy. One time, I even added some chopped Andouille sausage for an extra smoky flavor. The possibilities are endless! You can serve this dish over biscuits, grits, rice, or even mashed potatoes – whatever you prefer. But whatever you choose, make sure you use high-quality ingredients. The better the ingredients, the better the dish will taste.
Beyond the Recipe: A Culinary Journey
This recipe isn't just about the food; it's about the memories associated with it. I remember my grandmother making a similar dish, though hers was simpler, perhaps without the shrimp. The kitchen would be filled with the intoxicating aromas of frying sausage and sizzling onions, creating a warm, inviting atmosphere. It was more than just a meal; it was a gathering place, a space for family and friends to connect and share stories. This dish always brings me back to those happy times, reminding me of the importance of family and the simple pleasures in life.
For me, cooking is an act of love. It’s a way to express my creativity, to share my passion, and to bring joy to those I care about. This Green Onion Sausage and Shrimp Gravy is more than just a collection of ingredients; it's a testament to the power of food to connect us, to comfort us, and to create lasting memories. It's a dish that I’m proud to share, knowing that it will bring a little bit of Louisiana love to your table.
Tips and Tricks for Success:
Choosing the Right Sausage: I prefer using green onion pork sausage, but you can experiment with other flavors, such as Andouille or Creole sausage. Just make sure that the sausage is well seasoned and flavorful.
Don't Overcook the Shrimp: Shrimp cooks quickly, so it's important not to overcook them. Overcooked shrimp will be tough and rubbery. Remove them from the pan as soon as they turn pink.
Adjust the Spice Level: This recipe uses a moderate amount of spice, but you can always adjust the amount of crushed red pepper flakes to your liking. If you prefer a milder gravy, use less; if you like things spicier, add more.
Make it Ahead: The gravy can be made ahead of time and reheated. This is perfect for busy weeknights or entertaining. Just store the gravy in an airtight container in the refrigerator and reheat it gently over low heat before serving.
Serving Suggestions: Serve this delicious gravy over fried eggs, biscuits, grits, rice, or mashed potatoes. It’s also great as a topping for grilled fish or chicken.
Enjoy!
