Southwest Gravy
Years ago, David and I drove through 11 states and visited many historical and national sites; Yellowstone, Grand Canyon (North Rim), Antelope Canyon, Deadwood, Garden of the Gods, Colorado River, Arches National Park, Mesa Verde, Monument Valley, Horseshoe Bend, etc. There’s one thing though that we always made sure to have before starting our day and it was breakfast!
Driving long hours, expecting the unexpected and sometimes going through the middle of nowhere, that first meal was definitely a must! Most of the hotels we booked, offered a complimentary breakfast and this is where I tried this popular southern dish for the first time. When we got back home, I gave it a few tries until I got the recipe just the way we like it. Here’s my Southwest Gravy!
Most gravy recipes are pretty straight forward and so is this one. It’s easy to make and packed with so much flavor! It’s also a little spicy because I use my homemade Hot Italian Sausage. On the other hand, if you want a milder version, simply reduce (or eliminate) the amount of red pepper flakes in my sausage recipe. Of course, you can always buy them at the store for a shortcut…
The way I make my Southwest Gravy is also a shortcut. After my sausage is cooked, I add flour, a tablespoon at a time, into the meat mixture and stir until incorporated. From there, I cook it for a few more minutes, just enough to remove the “floury” taste. Many will remove the meat mixture and make a roux from there with the remaining fat in the skillet – it’s the morning, I can’t be bothered with that and frankly, it comes out perfect every time.
After the flour is cooked, I pour in half the amount of whole milk – 1 or 2% doesn’t really work well for this recipe – and I whisk it into the mixture until the gravy starts to thicken, about 45 seconds before adding the remaining milk. I let it simmer for 10 minutes et voilà… it’s ready!
As you know, you need to serve this Southwest Gravy with Biscuits; it’s a match made in heaven! Same thing here, you can buy them at the store or make my Cheddar Biscuits. As a cheese lover, these biscuits are perfect with this gravy recipe plus it’s another easy recipe to make from scratch.
On our next “crazy” road trip we want to make it to the East coast of the United States including the southern part of it. Eventually I’ll have the “true southern gravy” with biscuits. In the interim, David and I really enjoy this Southwest Gravy version and after you try it, I’m sure you’ll definitely agree with us…
Bon Appétit!
Check out these other mouthwatering breakfast recipes…
– Homemade Pancake Mix
– Creamy French Eggs
– Apple Cheese Soufflés
– White Omelet
– Eggs Benedict
– Pancetta Vegetable Frittata
– French Toast
– Breakfast Casserole
and for even more breakfast recipes, click on this link… Recipe Category • Breakfast & Brunch
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Southwest Gravy
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Ingredients
- 2 tbsp. butter
- 1/4 cup onions, finely chopped
- 2 tbsp. red peppers, seeded, ribs removed and diced
- 2 tbsp. poblano peppers, seeded, ribs removed and diced
- 1 large clove garlic, pressed
- 1 lb. hot Italian sausage, casing removed see Recipe
- 3 tbsp. unbleached all-purpose flour
- 2 cups whole milk
- ground Himalayan pink salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1/4 tsp. smoked paprika
- 1 tbsp. chopped parsley, divided tips & tricks
Directions
- In a skillet over medium heat, add butter. When it sizzles, add onions and peppers; sauté for 2 minutes. Add garlic and sauté for 1 minute. Add the hot Italian sausage and cook for 7-8 minutes, breaking up the meat into small pieces.
- Add flour to the meat mixture, one tbsp. at a time, mixing well between each addition. Cook for 3 minutes.
- Pour in half the milk and whisk until the mixture starts to thicken, about 1 minute, before adding the remaining milk. Whisk continuously for 5 minutes; season with salt, pepper and smoked paprika.
- Reduce the heat to medium-low and simmer for 10 minutes. Halfway through cooking, add ½ tbsp. chopped parsley; stir well. When ready to serve, spoon over biscuits and sprinkle on the remaining parsley.
Don't forget to rate and comment on this recipe!
I love the Southern Gravy when we are in the US. I’ll be trying this. Sounds so good.
Thank you Gloria! It’s so easy to make and delicious… a great comfort food to enjoy! Have a fabulous weekend ☺