The Morning After Redeye Gravy

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
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4 tablespoons butter

1/2 cup finely diced yellow onion

1 clove garlic, minced 

1 cup 1/2-inch pieces andouille sausage

5 tablespoons all-purpose flour 

1 cup chicken stock 

1/2 cup brewed coffee 

1 tablespoon paprika 

1 teaspoon ground black pepper 

1/2 teaspoon cayenne

1/4 cup cream 



  1. In a saucepot set over medium heat, melt the butter. Add the onions and garlic, and saute for 3 minutes. Add the sausage and cook for 5 minutes. Add the flour to create a roux. Cook, stirring continuously, until the roux is a rich caramel color and smells nutty, 5 minutes. Add the stock and coffee, and stir. Add the paprika, black pepper and cayenne. Cook, stirring occasionally, until thickened, about 15 minutes. Finish with the cream and season with salt.