Cheddar Biscuits with Shrimp and Andouille Gravy

I’ve always loved the comforting nature of Cheddar Biscuits with Shrimp and Andouille Gravy, but I recently had an idea to give it a bold, new twist. That’s when I dreamt up this Cajun-inspired version, and let me tell you, it’s a game-changer. As the spicy andouille sausage and savory shrimp simmered in the creamy gravy, my kitchen filled with the most incredible aroma. Piling that rich gravy over a freshly baked, cheesy cheddar biscuit was pure bliss. This isn’t just a recipe; it’s an experience that transforms a classic breakfast dish into a spectacular meal suitable for any time of day.

Ingredients

Here are the ingredients you’ll need to create this flavor-packed dish. Using fresh, high-quality components will make all the difference in the final taste.

• 4 strips bacon: The rendered fat from the bacon creates a savory foundation for the gravy that you just can’t get from oil alone.
• 1/2 pound andouille sausage: This spicy, smoked Cajun sausage is key to the authentic flavor. If you can’t find it, a good quality kielbasa is a decent substitute.
• 1/2 pound shrimp: Use raw, peeled, and deveined shrimp. Fresh is best, but if you use frozen, make sure they are completely thawed and patted dry.
• 2 tablespoons butter: Adds richness to the vegetable sauté and helps create a smooth roux for the gravy.
• 1 cup onion, diced: The essential aromatic base for any good gravy, providing a subtle sweetness.
• 1/2 cup red pepper, diced: Adds a touch of sweetness and vibrant color.
• 1/2 cup celery, diced: Completes the “holy trinity” of Cajun cooking, adding a slightly savory, vegetal note.
• 1 cup corn: Frozen or fresh corn adds pops of sweetness and texture that complement the spicy sausage.
• 2 cloves garlic, chopped: Use fresh garlic for a pungent, aromatic flavor that deepens the gravy.
• 1 teaspoon thyme, chopped: Fresh thyme lends an earthy, slightly minty flavor that pairs beautifully with the other Cajun spices.
• 1/4 cup all-purpose flour: This thickens the gravy. You can also use rice flour for a gluten-free alternative.
• 1 cup chicken broth: Forms the liquid base of the gravy. For extra flavor, simmer the shrimp shells in the broth for 10 minutes, then strain.
• 1 cup heavy cream: This is what makes the gravy luxuriously rich and creamy.
• 1 tablespoon Cajun seasoning: A pre-made blend is convenient, but be mindful of the salt content. Making your own allows for better control.
• 1/2 teaspoon Old Bay seasoning: Adds a distinct, savory spice blend that is perfect with seafood.
• 1 tablespoon Creole mustard: This grainy, spicy mustard adds a tangy kick that cuts through the richness.
• 1 teaspoon Worcestershire sauce: Provides a deep, umami flavor that rounds out the gravy.
• 2 green onions, sliced: For a fresh, mild oniony bite and a pop of color when stirred in at the end.
• 1 tablespoon parsley, chopped: Fresh parsley adds a clean, bright flavor to finish the dish.
• 4 cheddar biscuits: The perfect fluffy, cheesy vessel for sopping up every last bit of gravy.

Note: This recipe makes enough for 4 generous servings.

Variations

This recipe is fantastic as written, but feel free to make it your own with these simple variations.

• Different Protein: If you’re not a fan of shrimp, you could substitute it with crawfish tails or even shredded chicken.
• Vegetarian Option: Omit the bacon, sausage, and shrimp. Use vegetable broth and add hearty mushrooms to create a savory, meat-free gravy.
• Make it Spicier: If you like more heat, add a pinch of cayenne pepper to the gravy or use a spicier andouille sausage.
• Lighter Gravy: For a less rich gravy, you can substitute the heavy cream with half-and-half or evaporated milk, though the texture will be slightly less creamy.

Cooking Time

• Prep Time: 10 minutes
• Cooking Time: 40 minutes
• Total Time: 50 minutes

Equipment you need

• Large Skillet or Pan: A wide, heavy-bottomed pan is perfect for cooking the gravy evenly and providing enough space for all the ingredients.
• Food Processor: This makes preparing the biscuit dough incredibly fast and easy, cutting the cold butter into the flour perfectly.
• Baking Sheet: You’ll need this for baking the cheddar biscuits until they are golden brown and delicious.
• Whisk: Essential for smoothly incorporating the flour and broth to create a lump-free gravy base.
• Slotted Spoon: Useful for removing the bacon, sausage, and shrimp from the pan while leaving the flavorful drippings behind.

How to Make Cheddar Biscuits with Shrimp and Andouille Gravy?

This dish comes together in distinct stages, starting with the biscuits and finishing with the luxurious gravy. Following these steps will lead you to a truly memorable meal.

Prepare the Biscuits

To make the cheddar biscuits, combine the flour, baking powder, sugar, and salt in a food processor. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gently mix in the buttermilk and shredded cheddar cheese until a soft dough forms. Shape the dough, place on a baking sheet, brush with an egg wash, and bake at 425°F for 10-15 minutes until golden.

Cook the Proteins

Start the gravy by cooking the bacon in a large skillet until crisp. Remove the bacon and set it aside, leaving the drippings in the pan. Add the diced andouille sausage to the same skillet and cook until it’s nicely browned. Remove the sausage and set it aside. Next, add the shrimp and cook for just 1-2 minutes per side until they are pink and opaque, then set them aside with the other cooked proteins.

Build the Gravy Base

In the same skillet, add the butter and sauté the onion, bell pepper, and celery until they are soft, which takes about 7-10 minutes. Stir in the corn and cook for another few minutes. Add the chopped garlic and thyme, cooking for one more minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 2-3 minutes to cook out the raw flour taste and create a roux.

Finish the Gravy and Serve

Slowly pour in the chicken broth, scraping up any browned bits from the bottom of the pan as it simmers. Stir in the heavy cream, cajun and Old Bay seasonings, Creole mustard, and Worcestershire sauce. Add the cooked sausage back into the pan, bring the mixture to a boil, then reduce the heat and simmer for 3-5 minutes until the sauce thickens into a gravy. Finally, mix in the cooked bacon, shrimp, green onions, and parsley. Serve immediately over the warm, split cheddar biscuits.

Additional Tips for Making this Recipe Better

• When making the biscuits, I always use butter that is frozen solid. It creates the flakiest, most tender layers.
• Don’t overcook the shrimp! I remove them from the pan as soon as they turn pink. They will finish cooking when you add them back into the hot gravy at the end.
• I highly recommend making your own Cajun seasoning. Store-bought versions can be very salty, and making your own lets you control the salt and spice levels perfectly.
• For an extra layer of seafood flavor, I like to simmer the shrimp shells in the chicken broth for about 10 minutes before making the gravy. Just strain the shells out before using the broth.

How to Serve Cheddar Biscuits with Shrimp and Andouille Gravy?

This dish is a hearty meal all on its own. I love to serve it by splitting a warm cheddar biscuit in half and ladling a generous amount of the shrimp and andouille gravy right on top. The fluffy biscuit is perfect for soaking up all of that creamy, spicy goodness.

For a beautiful presentation, garnish with a little extra chopped fresh parsley or sliced green onions. If you’re serving this for brunch, a side of fresh fruit or a simple green salad can provide a nice, light contrast to the richness of the dish. For dinner, steamed asparagus or green beans would be a wonderful accompaniment.

Nutritional Information

Here is a quick look at the approximate nutritional values per serving.

• Calories: 1072 kcal
• Protein: 31g
• Carbohydrates: 71g
• Fat: 74g

Make Ahead and Storage

Refrigerator Storage

You can store the gravy in an airtight container in the refrigerator for up to 2 days. The biscuits are best enjoyed fresh but can be stored separately at room temperature for a day.

Freezing Guidelines

The gravy does not freeze well due to the cream and shrimp. The texture of the dairy can become grainy and the shrimp can become tough upon reheating. It is best to enjoy this dish fresh.

Reheating Instructions

To reheat the gravy, warm it gently in a saucepan over low heat, stirring occasionally until heated through. Avoid boiling, as it can cause the cream to separate. You can warm the biscuits in a low oven for a few minutes to refresh them.

Why You’ll Love This Recipe?

There are so many reasons to fall in love with this unique and flavorful take on a classic dish.

• Bold Cajun Flavors: This recipe is packed with the spicy, savory tastes of andouille sausage and Cajun seasoning, offering a delicious departure from traditional sausage gravy.
• Restaurant-Quality at Home: The combination of flaky cheddar biscuits and a luxurious shrimp and sausage gravy creates a truly impressive meal that feels special enough for guests.
• Surprisingly Simple: Despite its complex flavors, the step-by-step process is straightforward, making an elegant dish like this accessible to home cooks.
• Perfect for Any Meal: While it has brunch written all over it, this hearty and satisfying dish is equally wonderful for a cozy and comforting dinner.