Beazell's Cook Book

Cajun/Creole Red Eye Gravy

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2 tablespoons canola oil
8 ounces andouille sausage, sliced into 1/4-inch rounds or substitute diced ham
4 large shallots, medium dice
6 cloves garlic, thinly sliced
2 teaspoons Beazell's Cajun Seasoning
2 cups chicken stock
1/2 cup strong brewed coffee
1/4 cup Worcestershire sauce
1 tablespoon Tabasco or hot sauce of your choice
2 tablespoons unsalted butter

Heat the oil in a 12-inch skillet over medium-high heat. Add the andouille sausage (or ham), shallots, garlic and Beazell's and cook until the shallots become translucent and the sausage/ham browns, 10 to 12 minutes. Add the chicken stock, coffee, Worcestershire sauce and hot sauce to the skillet and bring to a boil. Add the butter, reduce the heat and simmer until reduced by one-third.
Serve over grits, rice, mashed potatoes and even goes great over fresh hot biscuits.

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