You won’t find a rural Cajun lunchroom that doesn’t have sausage and gravy on the steam table. The dark roux gravy clings to the chunks of pork and covers a mound of rice with a thick cloak of goodness. It is simple; it is heavenly.
My wife’s grandmother, Mo Mo Eve Fontenot, made this lunchtime dish often and filled her family with a hot meal and warm memories. And Roxanne has passed this recipe down to a new generation who can’t get enough of these hearty flavors.
The essential ingredient is to source quality fresh sausage. I’m not talking pre-cooked, smoked sausage, but rather, a raw pork sausage stuffed into a casing. In Cajun country, this is available at every grocery or meat market. It comes in a variety of versions and spice levels, such as green onion sausage, jalapeno sausage, and even syrup sausage. I stick with a simple pork sausage seasoned mild; I want the roux gravy and onions to build bold flavor.
A key to slicing the sausage is to make sure it is ice-cold. Slicing through room-temperature sausage risks breaking up, but chilled links will hold together. The onions must be cut into thick slices and browned to release their sweetness. It is the sugars of the onions that balance the deep flavors of this dish.
And the deeper, darker, and richer the roux, the better this dish will be. That’s why I use Rox’s Roux—a Certified Louisiana product. The outcome is consistent and ensures quality.
Rox’s Roux is available online in our Acadiana Table STORE or at the following South Louisiana retailers:
3002 Verot School Rd, Lafayette, LA 70508
111 E Main St, Broussard, LA 70518
456 Heymann Blvd, Lafayette, LA 70503
Champagne’s Market in the Oil Center
454 Heymann Blvd, Lafayette, LA 70503
Caroline & Company
1800 Kaliste Saloom Rd., Suite 100, Lafayette, LA 70508
403 Rena Drive, Lafayette, LA 70503
124 N. Morgan Av., Broussard, LA 70518
Champagne’s Supermarket – Erath
202 S. Kibbe St., Erath, LA 70533
Champagne’s of Abbeville (formerly Robie’s Food Center)
604 S State St., Abbeville, LA 70510
Give this simple dish a try, and I am confident you will add this to your recipe repertoire.
- 8 (6-inch) links fresh pork sausage, about 2 pounds
- 2 tablespoons vegetable oil
- 2 large yellow onions, thickly sliced into rings
- 1 teaspoon white pepper
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon Acadiana Table Cajun Seasoning Blend, see recipe here
- 3 cups chicken stock
- 2 (heaping) tablespoons dark Cajun roux, such as Rox’s Roux
- ¼ cup chopped flat-leaf parsley
- ¼ cup diced green onion tops
- 4 cups cooked long-grain white rice, such as Supreme, for serving
- Hot sauce, for serving
- Refrigerate the sausage links until chilled. Slice into 2-inch portions.
- In a cast-iron pot with a tight-fitting lid over medium-high heat, add the oil.
- Add the sausage links to the hot oil in batches and brown on all sides, about 15 minutes. Remove from the pot.
- In the remaining oil, add the onion slices. Cook until wilted and beginning to brown, about 10 minutes.
- Add the sausage back to the pot and season with white pepper, onion powder, salt, and Cajun seasoning.
- Add the stock and roux; stir to combine.
- Turn the heat to a simmer, cover, and cook until the sausage is cooked through and the gravy has thickened to coat the back of a spoon, about 1 hour.
- Just before serving, add the parsley and green onion tops to the pot; stir to combine. Serve over rice with hot sauce on the side.
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