Fresh Sausage Rice and Gravy

4 servings Prep: 10 m Cook: 1 h 5 m Total: 1 h 15 m Beginner
4.5/5 (2)
Fresh Sausage Rice and Gravy
One of the most constant classic dish that Cajuns enjoy - rice and gravy with fresh sausage! This family favorite works with pork, beef, venison, turkey, or chicken sausage. The secret is browning the sausage to build a rich gravy that’s pure comfort food over rice.

Ingredients

4 servings
  • 1 package fresh sausage - pork, beef, venison, turkey, chicken
  • 1 onion chopped
  • 4 cloves garlic finely minced
  • 2 tbsp oil
  • 2 cups rice
  • 2 tsp salt
  • red pepper to taste

Step-by-Step Instructions

  1. Cook rice according to package directions. Chop onions and garlic and set aside.
  2. Heat oil in a heavy pot over medium heat. Add fresh sausage and seasonings. Brown the sausage about 5 minutes per side until deeply caramelized on all sides. (Do not add water yet.) When it looks like it’s about to burn, flip the sausage. You may need to add a small amount of water to prevent burning. About halfway through browning, add the onions and garlic to the pot and stir them into the rendered fat. The sticky glaze will quickly dissolve with a little liquid (deglazing); this is the beginning of your gravy.
  3. When the sausage is browned on all sides, add 3 to 4 cups of water or enough water to cover the sausage. Cover the pot and simmer until sausage is cooked, about 45-50 minutes, adding additional water if needed.
  4. If the gravy is not dark enough, cook down again adding more water or darken by adding Caramel Color, Gravy Master, or Kitchen Bouquet.
  5. Serve over your cooked rice. Great sides are cantaloupe and smothered okra.

Common Problems and Solutions

Q: Why is my gravy too thin?

A: Let the sausage simmer longer uncovered to reduce the liquid, or make a slurry with a tablespoon of flour mixed with cold water and stir it in. Cook for a few more minutes to thicken.

Q: Can I make this ahead?

A: Yes! The sausage and gravy actually taste better the next day. Store separately from the rice and reheat gently, adding a splash of water if needed to loosen the gravy.

Tips and Techniques

Don’t rush the browning step - those caramelized bits stuck to the pan are flavor gold. When you deglaze with water, scrape up all those brown bits for maximum flavor. If using venison or turkey sausage (which are leaner), you may need to add a bit more oil to prevent sticking.

Ingredient Substitutions

  • fresh sausage: smoked sausage or andouille
  • white rice: brown rice

Equipment Needed

  • Heavy-bottomed pot or Dutch oven
  • Large skillet for browning
  • Separate pot for cooking rice

Historical Context

Rice and gravy is one of the most fundamental Cajun dishes, served for lunch and dinner throughout South Louisiana. Every family has their version, and it’s the kind of simple, satisfying meal that defines Cajun home cooking.