Breakfast from bayou country

t has been said that breakfast is the most important meal of the day. While I always have something to eat in the morning, rarely do I eat a big meal. If my wife and I want to eat a big breakfast, it will be cooked as breakfast for dinner.

Arkansas is known for their chocolate gravy. Today I want to share with you something from the bayou country, Andouille Cream Gravy. While you can always purchase ready to cook biscuits, I am also sharing a recipe for homemade Buttermilk Biscuits.Gather your ingredients, and Let’s head to the kitchen!

Buttermilk Biscuits with Andouille Cream Gravy

2 cups all-purpose flour, plus more as needed

1 tablespoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1/3 cup cold butter

1 1/3 cups cold buttermilk

1 tablespoon butter

Preheat oven to 475℉.

Place a 10-inch cast-iron griddle or skillet in the oven to heat.

Sift together flour, baking powder, salt, and baking soda. Using a box grater, quickly grate cold butter over flour mixture, stirring with a fork to combine. Add cold buttermilk and stir until just combined; dough will be sticky. Transfer to a floured work surface, sprinkle with a little flour, and knead 3 to 4 times; shape into a long roll.

Remove hot griddle from oven; add remaining butter and swirl to melt and coat.

Working with about 1/2 cup dough at a time, pinch off pieces and roll gently in your hands to shape. Arrange on hot greased skillet with sides just touching; transfer to oven and bake for 10 to 12 minutes, or until golden brown. Split biscuits in half and serve hot with Andouille Cream Gravy.

Andouille Cream Gravy

1/4 cup butter

4 ounces andouille sausage, coarsely chopped

1 medium onion, finely chopped

1/2 teaspoon paprika

1/2 teaspoon granulated garlic

1/2 teaspoon cayenne pepper(optional)

1/4 cup all-purpose flour

2 cups half & Half

Salt and pepper

Place a large skillet over medium heat. Add the butter and melt. Add sausage and onion; sauté until onions are softened, 8 to 10 minutes. Stir in paprika, granulated garlic, and cayenne, if using. Sprinkle flour over mixture and stir to combine; cook, stirring constantly, until roux begins to brown and flour smells toasty. Gradually whisk in half & half; cook and stir until thickened and bubbly. Taste, and add salt and pepper, if desired.

Sausage and Cheese Grits Breakfast Casserole

2 teaspoons canola oil

1 onion, chopped

1 pound bulk breakfast sausage

4 cups milk

1/4 cup butter

1 cup uncooked quick-cooking grits

1 large egg, slightly beaten

8 ounces shredded cheddar cheese

1 1/2 teaspoons Creole seasoning

1/4 cup finely grated Parmesan cheese

Place a sauté pan over medium-high heat. Add oil; when hot, add onions and sauté until translucent, 8 to 10 minutes. Add sausage, and cook until brown and crumbly, 8 to 10 minutes. Transfer mixture to paper towels to drain and set aside.

Preheat oven to 350℉.

Place a large saucepan over medium-high heat; add milk and butter and bring to a low boil. Gradually whisk in grits; reduce heat and simmer, whisking constantly, 5 to 7 minutes or until grits are done. Remove from heat.

Whisk about 1 tablespoon of hot grits into beaten egg add back to grits along with Cheddar cheese. Combine thoroughly, taste , and add Creole seasoning.

Spread cooked drained sausage evenly in a lightly greased 11x7-inch baking dish. Spread cheese grits evenly over sausage; Sprinkle with Parmesan cheese.

Cover, transfer to oven, and bake 35 to 40 minutes or until mixture is set. Increase heat to broil and bake until browned on top, about 5 minutes.

With the holidays upon us, you may have some extra time to make these recipes. Biscuits are always welcome at any meal. The andouille cream gravy are an excellent topping for country fried steaks or chicken. Don’t think you can only use them for breakfast.