Cheddar Biscuits & Shrimp Andouille Gravy Recipe

Ash Tyrrell

Cheddar Biscuits & Shrimp Andouille Gravy Recipe

I remember the first time I made cheddar biscuits with shrimp and andouille gravy—it was a total flavor explosion. The cheesy, buttery biscuits were so flaky, and once I poured that creamy Cajun-style gravy over the top, I knew I had something special.

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Prep Time 20

Cook Time 25

Servings: 8

Ingredients Method Notes

Ingredients

4 strips of bacon – Adds deep smoky richness to the gravy. Turkey bacon works too if you're going lighter.
½ pound andouille sausage – The spicy bold Cajun flavor hero. Try kielbasa or chorizo as alternatives.
½ pound shrimp – Use fresh peeled, deveined shrimp. I don’t recommend frozen—they can get rubbery.
2 tablespoons butter – Adds creaminess. Ghee or olive oil also works.
1 cup onion ½ cup red bell pepper, ½ cup celery – The “holy trinity” of Cajun cooking—don’t skip!
1 cup corn – Balances the spice with a touch of sweetness.
2 cloves garlic & 1 tsp thyme – Boosts flavor and adds earthiness.
¼ cup flour – Thickens the gravy. I used rice flour to keep it gluten-free.
1 cup chicken broth & 1 cup heavy cream – Makes the gravy silky and rich.
1 tbsp Cajun seasoning & ½ tsp Old Bay – Adjust to your spice level!
1 tbsp Creole mustard & 1 tsp Worcestershire – Adds tangy depth.
2 green onions & 1 tbsp parsley – Fresh herbs for garnish.
4 cheddar biscuits – See recipe below!
Note: Serves about 4 people generously.
2 cups all-purpose flour – Go gluten-free with a 1:1 flour blend if needed.
1 tbsp baking powder – Makes them rise and fluff up.
1 tsp sugar & 1 tsp salt – For a hint of sweetness and balance.
8 tbsp cold unsalted butter – Cold is key for flaky layers!
1 cup buttermilk – If you don’t have it mix 1 cup milk with 1 tbsp lemon juice.
1 cup shredded cheddar cheese – Sharp cheddar adds the best flavor.
1 egg + 1 tbsp water – For the glossy biscuit tops.

Method

In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut cold butter into small cubes and work it into the flour mixture using your fingers or a pastry cutter until it forms coarse crumbs. This step is crucial for those flaky layers. Fold in shredded cheddar cheese, then pour in the buttermilk and stir just until the dough comes together—be careful not to overmix.
Lightly flour your surface and turn the dough out. Gently shape it into a rectangle, about 1 inch thick. Cut out biscuits using a round cutter or a glass. Place them on a baking sheet lined with parchment paper. Brush the tops with a little egg wash for a glossy finish. Bake in a preheated 425°F oven for 12–15 minutes until golden and puffed.
In a large skillet over medium heat, cook the bacon until crispy. Remove it from the pan and set it aside, leaving the bacon fat in the skillet. Add the diced andouille sausage and cook until it’s browned and slightly crisp—this adds a deep smoky flavor to the gravy base.
Add diced onion, celery, and red bell pepper to the pan and sauté until softened and fragrant. Stir in minced garlic and a bit of thyme, letting it cook for about a minute. Sprinkle in the flour and stir well, creating a light roux that coats the vegetables. Slowly whisk in chicken broth, followed by the cream. Season the mixture with Cajun seasoning, Old Bay, mustard, and a dash of Worcestershire sauce. Simmer the gravy for 5–7 minutes until it thickens.
Add the shrimp to the simmering gravy and cook for 2–3 minutes, just until they turn pink—don’t overcook! Stir in the cooked bacon, chopped parsley, and green onions. Finish with a squeeze of fresh lemon juice to balance the richness. Serve the hot gravy over the warm cheddar biscuits and enjoy every bite.

Notes

Use fresh shrimp for the best texture—frozen ones can turn mushy.
Always use cold butter and cold buttermilk when making biscuits.
Don’t overmix the biscuit dough—it should be shaggy, not smooth.
Add a poached egg on top for a brunch-worthy upgrade!
If you want more sauce, double the gravy portion—it’s that good.