"Sugar Roux" Sausage, Rice and Gravy

4 servings Prep: 10 m Cook: 30 m Total: 40 m Intermediate
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"Sugar Roux" Sausage, Rice and Gravy
Interestingly the gravy is not sweet; caramelizing the sugar burns out the sweetness. This unique Cajun technique creates a dark, rich roux by cooking sugar and oil together until it reaches a deep caramel color, then building a savory sausage gravy that’s perfect over rice.

Ingredients

4 servings
  • 2 12 ounce packages of sausage, cut up
  • 1/2 cup onions, chopped
  • 1 tsp minced garlic
  • 3/4 cup vegetable oil
  • 3/4 cup sugar
  • 10 oz water
  • 2 cups cooked rice

Step-by-Step Instructions

  1. Cover the bottom of a pot with about 1/8" depth of vegetable oil, pour 3/4 cup of sugar into center of pot.
  2. Cook over medium heat, you’ll begin to see the sugar breakdown. As it does begin stirring, you’ll begin to see the sugar darken. This process takes about 10-15 minutes - watch carefully and stir constantly once the sugar begins to melt.
  3. Once it’s the color of dark caramel (similar to a chocolate roux), add sausage and brown, stirring to coat pieces with the caramelized sugar. Add onions and garlic and continue cooking for 5-7 minutes until sausage is browned and vegetables are softened.
  4. Once sausage is browned add about 10 ounces of water, cover and simmer for 15-20 minutes until gravy thickens. Serve over cooked rice.

Common Problems and Solutions

Q: Why did my sugar burn and turn bitter?

A: The key is to use medium heat and watch carefully. Once the sugar starts melting, stir constantly. If the heat is too high, it will go from caramel to burnt very quickly. You want a deep caramel color, not black.

Q: Can I use less oil?

A: The oil is necessary to help distribute the heat and prevent the sugar from scorching. You can reduce it slightly, but don't go below about 1/2 cup or the sugar may burn before it caramelizes properly.

Q: My gravy is too thin, what did I go wrong?

A: Let it simmer uncovered for a few more minutes to reduce and thicken. The caramelized sugar should provide some thickening, but it won't be as thick as a traditional flour roux gravy.

Tips and Techniques

Watch the sugar carefully during caramelization - it can go from perfect to burnt in seconds. Have all your ingredients ready before you start because once the sugar reaches the right color, you need to add the sausage immediately to stop the cooking process. Stir constantly once the sugar starts melting.

Ingredient Substitutions

  • pork sausage: smoked sausage, andouille, or kielbasa
  • vegetable oil: canola oil or peanut oil
  • white rice: brown rice or cauliflower rice

Equipment Needed

  • Heavy-bottomed pot or Dutch oven (important for even heat distribution when caramelizing sugar)
  • Wooden spoon or heat-resistant spatula for stirring

Historical Context

This is a creative variation on traditional Cajun gravy-making that substitutes caramelized sugar for the classic flour-and-oil roux. It demonstrates the adaptability and innovation in Cajun home cooking.