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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Cheddar Biscuits and Shrimp and Andouille Gravy

[heart_this] · Aug 30, 2017 · 23 Comments

Cajun Biscuits and Shrimp and Andouille Gravy

Biscuits and gravy Cajun style with a tasty shrimp and andouille sausage gravy!

Biscuits and gravy is a classic dish and a recipe that I have just been itching to share! I was all set to make it and I had an idea, what about a cajun style version with a shrimp and andouille gravy?
Essential to any good biscuits and gravy is the biscuits, which should be nice and light and fluffy, moist and tender! These biscuits are so easy to make! You simply pulse the butter and flour in a food processor, mix in the buttermilk and cheese and bake in the oven until the are nice and golden brown! I am so into the addition of cheddar to biscuits like this, especially straight from the oven while the cheese is still melted, ooey and gooey!
The gravy starts out with bacon which is cooked and set aside before using the bacon drippings to cook the sausage and shrimp in. Butter is then added to cook the veggies followed by a bit of flour to make sure that the gravy is nice and thick. The gravy is filled out with broth and cream and seasoned with cajun seasoning, bay seasoning, mustard and Worcestershire sauce. What a tasty gravy; and it’s so good smothering freshly baked cheddar biscuits! These cheddar biscuits and shrimp and andouille gravy are a fabulous take on the classic biscuits and gravy!

Cajun Biscuits and Shrimp and Andouille Gravy
Cajun Biscuits and Shrimp and Andouille Gravy
Cajun Biscuits and Shrimp and Andouille Gravy
Cajun Biscuits and Shrimp and Andouille Gravy
Cajun Biscuits and Shrimp and Andouille Gravy

Cajun Biscuits and Shrimp and Andouille Gravy
Cheddar Biscuits and Shrimp and Andouille Gravy

Cheddar Biscuits and Shrimp and Andouille Gravy

Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Servings: 4

Biscuits and gravy Cajun style with a tasty shrimp and andouille sausage gravy!

ingredients
  • 4 strips bacon
  • 1/2 pound andouille sausage (or kielbasa), diced
  • 1/2 pound shrimp, peeled and diviened
  • 2 tablespoons butter
  • 1 cup onion, diced
  • 1/2 cup red pepper, diced
  • 1/2 cup celery, diced
  • 1 cup corn
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1/4 cup flour (rice-flour for gluten-free)
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 tablespoon cajun seasoning
  • 1/2 teaspoon old bay seasoning
  • 1 tablespoon creole mustard
  • 1 teaspoon Worcestershire sauce
  • 2 green onions, sliced
  • 1 tablespoon parsley, chopped
  • 4 biscuits (see below), cut in half
directions
  1. Cook the bacon in a large pan and set aside.
  2. Adding the sausage and cook until lightly golden brown and slightly crispy and setting aside.
  3. Add the shrimp and cook until pink, about 1-2 minutes per side before setting aside.
  4. Add the onion, pepper and celery and cook until tender, about 7-10 minutes, before adding the corn and cooking for 2-3 minutes.
  5. Mix in the garlic, thyme and flour and cook until the flour starts to brown a bit, about 2-3 minutes.
  6. Add the broth and deglaze the pan by scraping the brown bits up off of the bottom of the pan with a spoon as the broth simmers.
  7. Add the cream, sausage, cajun seasoning, bay seasoning, mustard and Worcestershire sauce, bring to a boil, reduce the heat and simmer until the sauce thickens to a gravy, about 3-5 minutes.
  8. Mix in the bacon, shrimp, green onions and parsley and serve on top of the freshly baked biscuits.
Option: Simmer the shrimp shells in the chicken broth for 10 minutes before straining the solids out to add more shrimp flavour!
Nutrition Facts: Calories 1072, Fat 74g (Saturated 31g, Trans 0.3g), Cholesterol 225mg, Sodium 1800mg, Carbs 71g (Fiber 4g, Sugars 10g), Protein 31g

Nutrition by: Nutritional facts powered by Edamam
Cheddar Buttermilk Biscuits

Cheddar Buttermilk Biscuits

Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 8

Light and flakey buttermilk biscuits with plenty of melted cheddar cheese!

ingredients
  • 2 cups all-purpose flour, plus more for dusting
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 8 tablespoons cold, unsalted butter
  • 1 cup buttermilk
  • 1 cup cheddar cheese, shredded
  • 1 egg + 1 tablespoon water, lightly beaten
directions
  1. Process the flour, baking powder, sugar, salt and bitter in a food processor until it forms sand like grains.
  2. Gently mix in the buttermilk and cheddar until it forms a dough.
  3. Form the dough into the desired shape, place on a baking sheet, and brush with the egg mixture before baking in a preheated 425F/220C oven until lightly golden brown, about 10-15 minutes.
Nutrition Facts: Calories 288, Fat 16g (Saturated 10g, Trans 0.6g), Cholesterol 46mg, Sodium 287mg, Carbs 26g (Fiber 0.8g, Sugars 2g), Protein 7g

Nutrition by: Nutritional facts powered by Edamam
Similar Recipes:
Shrimp Gumbo
Shrimp Etouffee
Shrimp Jambalaya
Shrimp Creole
Shrimp Creole Soup with Bacon and Cheddar Dumplings
Sour Cream and Chive Buttermilk Biscuits
Cheddar and Dill Buttermilk Biscuits
Cajun Shrimp and Andouille Cheese Dip

Breakfast, Cajun and Creole, Food, Main Course, Pork, Recipe, Seafood, Shrimp

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Reader Interactions

Comments

  1. Phyllis says

    August 30, 2017 at 10:56 pm

    Oh Kevin, this sounds and looks divine. Thanks for sharing. I must try it sometime soon.

    Reply
  2. Norma Pearson says

    September 3, 2017 at 9:58 pm

    Always love your recipes. What do you do w/the cooked bacon? I don't see where you add it back in. Hope I didn't miss a step. Thanks

    Reply
  3. kelly says

    September 14, 2017 at 6:39 pm

    wow awesome. it look very delicious. love it…

    Reply
  4. Unknown says

    September 15, 2017 at 8:20 pm

    Looks delicious. Would like to try recipe. Is it 1072 calories per serving?

    Reply
  5. Sandy says

    September 21, 2017 at 2:39 pm

    This looks amazing. What is cajun mustard, I've never heard of it before.

    Reply
  6. Bernard Ber says

    May 5, 2018 at 2:38 pm

    This is a delicious recipe for sure. I'd love to eat biscuits that way with shrimp and andouille sausage. Thanks very much for the recipe.

    Reply
  7. Lat'C Hair says

    May 25, 2018 at 4:05 am

    This was a very good dish. My family loved it. I don’t eat pork so I used kielbasa sausage and itialian chicken cooked in olive oil I used the dripping and sautéed the vegetable in it. I also used the dripping from the shrimp in the gravy. It still turned out amazing without The bacon.

    Reply
    • Diamond says

      September 15, 2022 at 2:33 am

      We don’t eat pork either ! But you have to try it with beef bacon omg lol it’s so good ! Beef bacon is fatty like pork bacon so good lol

      Reply
  8. Rusty H Briggs says

    December 31, 2018 at 2:41 pm

    Oh my, but this is good! As a native New Orleanian, though, I prefer it served the traditional way — over rice. The biscuits are also wonderful; I added minced green onion the second time I made them. For the person asking about Cajun mustard, I’m a tad mystified. Many people have the tendency to use the words “Creole” and “Cajun” interchangeably, although they are distinct cultures, foodways, and cuisines. I have never, in my 65 years, heard of “Cajun mustard,” and despite spending considerable time food shopping in Lafayette, Breaux Bridge, etc., I’ve never come across a Cajun brand of mustard. I’m wondering if this chef is referring to Creole mustard, a coarse grind brown mustard like the Zararains brand. You can find Zat’s easily online if it’s not in your local market, or you can substitute any of the German brands or style brands that are similar and get a good result. Bon appetit! This site has wonderful recipes, and i’m grateful for the generosity and caring that goes into this labor of love. In NOLA, all occasions are celebrated over good food, and a well-prepared meal is an act of love to share with those we care for.

    Reply
  9. Pat says

    March 10, 2019 at 8:41 am

    The recipe was delicious but a little too salty. I went back and looked at your instructions and see that you make your own creole seasoning ! I will definitely be trying that the next time!

    Reply
  10. Jimi P says

    November 12, 2019 at 10:19 pm

    The gravy looks special! Instead of serving it over biscuits I will make a nice-sized batch of mashed potatoes with a good amount of butter and a good scoop of sour cream.

    Reply
  11. Emily says

    June 3, 2020 at 8:33 pm

    I made this tonight and it was uh-mah-zing!!

    Reply
  12. Ck says

    August 16, 2021 at 5:14 pm

    Oh my goodness!! I have never tastes such a light and airy biscuit. I used the biscuit recipe to go with my shrimp creole. Amazing!!

    Reply
  13. Jessica says

    August 25, 2021 at 1:56 am

    This turned out really good but a bit too salty. I should have purchased the salt free Cajun seasoning. It was very delicious otherwise.

    Reply
    • kevin says

      August 30, 2021 at 11:38 am

      I’m glad you like it! Some brands of cajun seasoning can have a ton of salt in them. I like to use my own blend to control the amount of salt.

      Reply
  14. Dee Dee says

    December 5, 2021 at 3:46 pm

    Oh my goodness!!! This recipe was sooooooo delish! I tweaked a few of the ingredients and it turned out GREAT!!
    Thanks for sharing!!

    Reply
  15. Lynne Jones says

    February 27, 2022 at 4:41 pm

    This was delicious Kevin. I made a few changes that didn’t affect your recipe in the long run. I used a particularly spicy andouille that was 6 oz instead of 8 oz.; I think it did it’s job. I doubled the red bell, celery, parsley and because I needed to use up the bag of shrimp, I used a full pound. Because I do not buy heavy cream, I subbed in Oat Milk. Everything else the same. It thickened up nicely and was really, really tasty. I didn’t make your biscuits as I had 6 leftover Cheddar Bay biscuits from Red Lobster. They worked perfectly. I know, it sounds like I changed everything, but really they were the same ingredients, just more. Except for the milk. Thanks!

    Reply
  16. Lynne Jones says

    February 27, 2022 at 5:18 pm

    Oh, I forgot, I also steeped the shrimp shells in the broth, it’s a great idea for extra flavor!

    Reply
  17. Lynn says

    March 1, 2022 at 6:14 pm

    These cheddar biscuits are delicious! So light and fluffy! Yummy served warm with some strawberry or raspberry jam!

    Reply
  18. Joan King says

    December 4, 2022 at 2:53 pm

    I am planning on making this for a dinner party. Can the biscuits be frozen uncooked and then baked unthawed with the same results? How far ahead can the gravy be made with the cooked shrimp added just prior to serving?

    Reply

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