Cheddar Biscuits and Shrimp and Andouille Gravy

I first tasted Cheddar Biscuits and Shrimp and Andouille Gravy mouthwatering combination during a trip through Louisiana, where every meal seems to tell a story of flavor and heritage.

The aroma of smoked sausage and buttery biscuits filled the air as I explored small diners in New Orleans.

This dish beautifully captures the soul of the American South a place where Cajun spice, coastal seafood, and down-home comfort food come together in perfect harmony.

It’s hearty, vibrant, and irresistibly rich — a true taste of Louisiana hospitality.

Ingredients

This recipe combines two main components: the savory gravy and the fluffy cheddar biscuits. Here’s what you’ll need for each part.

For the Shrimp and Andouille Gravy:

• 4 strips bacon – This creates a flavorful base. The rendered fat is perfect for cooking the sausage and shrimp.
• 1/2 pound andouille sausage, diced – For a true Cajun flavor, andouille is best. If you can’t find it, a smoked kielbasa is a good substitute.
• 1/2 pound shrimp, peeled and deveined – Use fresh, high-quality shrimp for the best texture and taste.
• 2 tablespoons butter – Adds richness to the gravy base.
• 1 cup onion, diced – A key aromatic that builds the foundation of the gravy’s flavor.
• 1/2 cup red bell pepper, diced – Lends a touch of sweetness and color.
• 1/2 cup celery, diced – Completes the “holy trinity” of Cajun cooking along with onion and bell pepper.
• 1 cup corn – You can use fresh or frozen corn to add a sweet pop to the savory gravy.
• 2 cloves garlic, chopped – Use freshly chopped garlic for a more potent flavor than the pre-minced kind.
• 1 teaspoon thyme, chopped – Fresh thyme adds an earthy note that complements the other spices.
• 1/4 cup all-purpose flour – This is your thickening agent for creating a classic, rich gravy.
• 1 cup chicken broth – Provides a savory liquid base. For extra flavor, simmer the shrimp shells in the broth for 10 minutes first.
• 1 cup heavy cream – Makes the gravy luxuriously creamy and rich.
• 1 tablespoon Cajun seasoning – The heart of the spice profile. Use a low-sodium blend if possible to control the saltiness.
• 1/2 teaspoon Old Bay seasoning – A classic seafood seasoning that pairs perfectly with shrimp.
• 1 tablespoon Creole mustard – Its coarse texture and tangy flavor cut through the richness.
• 1 teaspoon Worcestershire sauce – Adds a deep, savory umami flavor.
• 2 green onions, sliced – For a fresh, mild oniony bite at the end.
• 1 tablespoon parsley, chopped – Fresh parsley brightens up the dish with its clean flavor.

For the Cheddar Biscuits:

• 2 cups all-purpose flour – The main structure of your biscuits.
• 1 tablespoon baking powder – This is the leavening agent that makes the biscuits rise and become fluffy.
• 1 teaspoon sugar – Just a little bit to balance the flavors.
• 1 teaspoon salt – Enhances the overall taste.
• 8 tablespoons cold, unsalted butter – The key to flaky layers. Make sure it’s very cold and cut into small pieces.
• 1 cup buttermilk – Its acidity reacts with the baking powder to create a tender, soft biscuit.
• 1 cup cheddar cheese, shredded – Grate your own from a block for the best melt and flavor.
• 1 egg + 1 tablespoon water, lightly beaten – This egg wash gives the biscuits a beautiful golden-brown finish.

Note: This recipe makes enough for about 4 generous servings.

Variations

Feel free to customize this recipe to suit your tastes or dietary needs.

• Different Protein: Swap the andouille sausage for chorizo for a smokier, spicier kick, or use cooked, shredded chicken if you don’t eat pork.
• Dairy-Free: To make this dairy-free, use a full-fat oat milk or coconut cream instead of heavy cream in the gravy. For the biscuits, use a dairy-free butter substitute and a plant-based shredded cheddar.
• Gluten-Free: Use a cup-for-cup gluten-free flour blend for both the gravy and the biscuits. Rice flour works well for thickening the gravy.
• Extra Veggies: Feel free to add sautéed mushrooms or a handful of fresh spinach to the gravy for extra nutrients.
• Spice It Up: If you like more heat, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the gravy.

Cooking Time

• Prep Time: 15 minutes
• Cooking Time: 40 minutes
• Total Time: 55 minutes

Equipment You Need

• Large Pan or Skillet: Essential for cooking the bacon, sausage, shrimp, and making the gravy all in one place.
• Food Processor: Helps to quickly and evenly cut the cold butter into the flour for perfectly flaky biscuits.
• Mixing Bowl: Used for combining the wet and dry biscuit ingredients.
• Baking Sheet: Needed to bake the biscuits to a golden-brown perfection.
• Knife and Cutting Board: For dicing the vegetables, sausage, and other fresh ingredients.

How to Make Cheddar Biscuits and Shrimp and Andouille Gravy?

This recipe is broken down into two main parts: making the cheddar biscuits and then preparing the shrimp and andouille gravy. While the biscuits are baking, you can get started on the gravy so everything comes together hot and fresh. The process is straightforward and yields a truly impressive meal.

Prepare and Bake the Cheddar Biscuits

First, preheat your oven to 425°F (220°C). In a food processor, pulse the flour, baking powder, sugar, and salt. Add the cold butter pieces and pulse until the mixture resembles coarse sand. Transfer this to a mixing bowl, then gently stir in the buttermilk and shredded cheddar until a soft dough forms. Don’t overmix!

Form and Bake the Biscuits

Turn the dough out onto a lightly floured surface. You can either drop spoonfuls onto a baking sheet for drop biscuits or gently pat the dough out and cut it into rounds. Place the biscuits on the baking sheet, brush the tops with the egg wash, and bake for 10-15 minutes, or until they are tall and golden brown.

Cook the Proteins and Aromatics

While the biscuits bake, start the gravy. In a large pan, cook the bacon strips until crisp, then set them aside on a paper towel. In the same pan with the bacon drippings, cook the diced andouille sausage until it’s browned and slightly crispy. Remove the sausage and set it aside. Add the shrimp and cook for 1-2 minutes per side until pink, then set aside with the other cooked proteins.

Create the Gravy Base

Add the butter to the pan. Sauté the onion, bell pepper, and celery until tender, which takes about 7-10 minutes. Add the corn and cook for another 2-3 minutes. Stir in the chopped garlic, thyme, and flour. Cook this mixture for about 2-3 minutes, stirring constantly, until the flour begins to smell nutty and turns a light golden brown. This step is crucial for developing flavor and thickening the gravy.

Finish and Assemble the Dish

Slowly whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pan—that’s where a ton of flavor is. Stir in the heavy cream, the cooked sausage, Cajun seasoning, Old Bay, Creole mustard, and Worcestershire sauce. Bring the mixture to a boil, then reduce the heat and let it simmer for 3-5 minutes until it thickens into a gravy. Finally, crumble the cooked bacon and stir it into the gravy along with the cooked shrimp, green onions, and parsley. Serve immediately by spooning the hot gravy over split cheddar biscuits.

A Taste of Louisiana, USA 🇺🇸

Traveling through Louisiana, especially in New Orleans and the Baton Rouge region, you quickly realize that food here is more than just sustenance, and it’s a celebration of culture. 

This Cheddar Biscuits with Shrimp and Andouille Gravy dish captures the vibrant Cajun and Creole traditions born from French, African, and Southern influences. 

The smoky sausage, creamy shrimp gravy, and buttery biscuits embody the spirit of Louisiana’s bayou kitchens, hearty, soulful, and deeply rooted in regional pride.

Additional Tips for Making this Recipe Better

Having made this a few times, I’ve picked up some tricks that take it to the next level.

• I can’t stress this enough: use very cold butter for the biscuits. I even cube my butter and pop it in the freezer for 10-15 minutes before using it. This creates steam pockets as the biscuits bake, resulting in those irresistible flaky layers.
• For an extra layer of flavor, I always simmer the shrimp shells in the chicken broth for about 10 minutes before making the gravy. Just strain the shells out before you use the broth. It adds a subtle, delicious seafood essence to the final dish.
• Be careful not to overcook the shrimp. They cook very quickly! It’s better to slightly undercook them initially because they will cook a bit more when you add them back into the hot gravy at the end.
• Make your own Cajun seasoning if you can. Store-bought blends can be very salty, and making your own allows you to control the salt and spice levels perfectly.

How to Serve Cheddar Biscuits and Shrimp and Andouille Gravy?

If you ever find yourself wandering through Louisiana’s bayou country, this dish is a must-try  especially in New Orleans or Baton Rouge, where Cajun and Creole cooking thrives. Locals often enjoy it for brunch with sweet tea or chicory coffee. 

The spicy gravy over flaky cheddar biscuits perfectly reflects the region’s mix of French, African, and Southern influences and a comforting, flavorful bite of Louisiana’s culinary heart.

Nutritional Information

Here is an approximate nutritional breakdown for this recipe. Please note that these values can vary based on the specific ingredients you use.

• Calories: 1360 kcal
• Protein: 38 g
• Carbohydrates: 97 g
• Fat: 90 g

Make Ahead and Storage

This recipe is best enjoyed fresh, but here are some guidelines if you have leftovers or want to prep ahead.

Storing: You can store leftover gravy in an airtight container in the refrigerator for up to 3 days. Store the biscuits separately at room temperature in an airtight container to prevent them from getting soggy.

Freezing: The gravy freezes surprisingly well. Let it cool completely, then store it in a freezer-safe container for up to 2 months. The biscuits can also be frozen for up to 3 months.

Reheating: Reheat the gravy gently on the stovetop over low heat, adding a splash of cream or broth to loosen it up if needed. Avoid microwaving, as it can make the shrimp rubbery. You can warm the biscuits in an oven or toaster oven for a few minutes to refresh them.

Why You’ll Love This Recipe?

You are going to fall in love with this dish for so many reasons.

• A Unique Twist on a Classic: It takes the comforting idea of biscuits and gravy and elevates it with bold, exciting Cajun flavors. It’s familiar enough to be comforting but different enough to feel special.
• Perfect for Any Occasion: This recipe works equally well for a hearty brunch, a satisfying weeknight dinner, or even a special occasion meal. It’s impressive without being overly complicated.
• Incredible Flavor and Texture: The combination of flaky, cheesy biscuits, creamy and spicy gravy, smoky sausage, and tender shrimp creates a perfect harmony of tastes and textures in every single bite.
• Highly Customizable: You can easily adjust the spice level, swap out proteins, or add extra vegetables to make this dish your own. It’s a versatile recipe that welcomes creativity.