Andouille and Shrimp or Chicken with Homemade Cream Biscuits and Tomato Gravy

Hats off to Rach’s dad, Jimmy, as the inspiration for this Louisiana classic.


  • For the Biscuits:
  • 4 cups flour
  • 2 tablespoons sugar
  • 2 tablespoons baking powder
  • 2 sticks cold butter, diced
  • 1 3/4 cups heavy cream, plus additional for brushing
  • 4 tablespoons butter
  • 1 small onion, finely chopped
  • 1 small green bell pepper, finely chopped
  • 1 small rib celery, finely chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • 2-3 cloves garlic, finely chopped
  • Salt and pepper
  • 1/2 cup chicken stock
  • 2 cans diced tomatoes with green chilies (15 ounces each can)
  • 1/4 to 1/3 cup heavy cream
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1/2 pound Andouille sausage, diced or sliced on an angle
  • 1 pound large deveined shrimp or diced dark meat chicken


Pre-heat oven to 375°F.

For biscuits, combine flour, sugar and baking powder in a bowl. Work butter into biscuits with fingertips then stir in cream and combine, roll out dough on a floured surface to an inch thick and cut 3-inch round biscuits. Arrange biscuits on a baking sheet and brush heavy cream. Bake for 20 minutes until golden brown.

While biscuits bake, melt butter in a sauté pan over medium to medium-high heat. Add onions, peppers, celery, jalapeño and garlic as you chop them. Season with salt and pepper, and stir 3-4 minutes. Add stock and tomatoes to vegetables and stir to combine. When the tomatoes are hot, stir in cream and simmer gravy for 10 minutes to thicken a bit.

Heat a large, nonstick skillet over medium-high heat with EVOO. Add Andouille and render; add shrimp or chicken and cook until shrimp are pink or chicken pieces are cooked through.

Serve hot biscuits alongside sausage and shrimp or chicken topped with lots of gravy.

What's Fresh from @RachaelRay

Rachael Ray