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A brand new spin on a literal hundred-years-old family recipe, my Cajun egg stew with sausage is surprisingly satisfying and scrumptious, y'all. Boiled fresh eggs, set aside for cooling and slicing. Cast iron skillet-browned beef sausage, transferred to a resting plate while my Trinity Roux takes the culinary reigns. Extra herbs and spices added to the skillet before the two proteins are introduced back in, cooking down into one harmonious pot of deliciousness that'll put this dish onto your comfort food radar forever. Yep and yay....
This Recipe Originated On My Maw Maw & Paw Paw's Family Farm Down Bayou Blue...
I know I've mentioned this before somewhere on this blog, but my Cajun mom is from Bayou Blue, Louisiana, a little town just outside of Houma. She and her six siblings grew up on a small farm that my Paw Paw Dennis owned and operated.
My Maw Maw Gladys had a really soft heart and an unusually kind soul. So, in addition to raising her own children, she took in other people that didn't have a home of their own. My mom says that there were always other people living there with them. And while they were poor money-wise, they were very rich in love and service to others all throughout my mom's childhood. Yep.
Well, my Maw Maw was the household cook, of course. And she made breakfast, lunch and dinner herself 7 days a week to feed all of the hungry mouths in her house. She was also Catholic. And, at this point in history, her faith did not allow the consumption of meat on Fridays. Mom says that sometimes they had some sort of seafood dish because Friday shellfish consumption was allowed in the church mandate back then.
And, other times my Maw Maw would serve a big Cajun egg stew for dinner. Yes, her roux was the traditional oil and flour roux back then. This was way, way before the days of gluten intolerance and celiac disease were even known to exist. So, our methods of preparing roux were of course widely different. However, I know for sure that they started the exact same way, which was in a beloved cast iron cooking vessel.
Cast Iron Love Goes Back Way Deep into My Family, Y'all
In fact, my love of cast iron partially came from my Maw Maw Gladys' huge Dutch oven that was eventually passed down to my brother. It was really big, probably the coveted 12-quart size that could hold enough food to feed a dozen or so people.
Anyway, meatless Fridays really put a love for Cajun egg stew inside of my mom. So, she went on to make it for her own family when she was all grown up. This family favorite eventually took hold of my sister-in-law Elaine, too. She now considers it one of her favorite foods. She loves it so much that she even asked me to make it for her one time when she was sick.
And me? Well, to be honest, I'm such a carnivore that I've now added sausage to my own Cajun egg stew cravings. It still holds very true to my Maw Maw's original dish in terms of taste and texture. But, the extra sausage kick is just what I need to make it the perfect meal that I can enjoy grain free with cauliflower rice. Or more traditionally gluten free, with the customary rice topping.
While the notion of Cajun egg stew with sausage might at first seem, well, weird, I sooo promise you that it's not. It's an amazingly simple dish that's also somehow sophisticated. The deep, earthy roux, the light-as-air boiled egg slices, and the ultra-flavorful sausage intermingle flawlessly into a standout dish that literally warms you from the inside out.
How to Make Cajun Egg Stew With Sausage {Grain & Gluten Free}
To start the grain and gluten free Cajun egg stew with sausage, boil fresh eggs. When done, set aside til they come up to room temperature. Then, run cold water over the pot until all the hot water is removed. Later, you'll peel and slice them for the stew.
Now, brown the sausage in a deep cast iron skillet or a Dutch oven. Transfer the sausage to a paper towel-lined plate when browned to your liking:
Next, add oil or butter and the Cajun trinity of onion, bell pepper and celery to the skillet. Prepare the Trinity Roux using chicken broth. Oh, and add a bit more oil or butter to the skillet or pot if you need it to pick up any charred sausage bits:
When the roux is ready, add more herbs and spices. Then, cook down the stew gravy for a bit to let the flavors incorporate:
Then, add the sausage back to the pot. And let it cook down further for a bit:
Now, take the sliced eggs that you got ready while the Trinity Roux was cooking:
And add them in batches to the stew:
Finally, use your wooden spoon to gently nudge the egg slices into the gravy. Then, let it cook for a bit to let the flavors incorporate into the eggs:
And that's it y'all!
Once you get the hang of this Cajun egg stew with sausage, it really is super easy to make.
And the flavors, they're incredible!! The herb and spice-studded roux has a velvety texture that makes each bite super special. And the sausage and eggs satiate you without weighing you down at all. The gravy absorbs right into rice or cauliflower rice perfectly, which makes the grain or gluten free choice totally up to you each time.
Best of all, you can serve this Cajun egg stew with sausage for breakfast, lunch or dinner. It keeps really well in the fridge. And, it even tastes better the next day. Yep.
This is another recipe that's very near and dear to my heart. And it's also one of the reasons that made my personal, years-long Trinity Roux creation process worth all the time that I spent on it. It really does let us all enjoy the best south Louisiana special recipes without any burned flour-inflicted stomach uneasiness.
I'm really happy to share this grain and gluten free Cajun egg with sausage with y'all. Its just the kind of different that'll put a smile on your face. And a joy in your heart while you're eating it, too.
Share this dish with those whose selfless love for you keeps you going throughout all of life's perpetual ups and downs. Much love, and see y'all on the yum side...
Cajun Egg Stew with Sausage {Grain & Gluten Free}
Ingredients
For the Boiled Eggs
- 6 eggs
For the Roux
For the Cajun Egg Stew
- 12 ounces sausage, sliced
- 2 ½ cups chicken broth (more if needed)
- 1 teaspoon ground paprika
- 2 teaspoons garlic powder
- 2 teaspoons parsley flakes
- 1 teaspoon Louisiana hot sauce
- salt, black pepper, and cayenne pepper to taste
Instructions
- Fill a small pot with cold water.
- Add the eggs to the pot, and turn the heat to medium-high.
- Bring the eggs to a rolling boil.
- Boil for 10 minutes, then remove from heat. Set aside.
- Brown the sausage in a well-greased, 12-inch deep cast iron skillet or Dutch oven. (Add oil or butter to the pot, if needed, to ensure that the sausage doesn't burn.)
- Transfer the browned sausage to a paper towel-lined plate.
- Begin the Trinity Roux in the pan drippings in the Dutch oven.
- While the roux is cooking, put the pot of boiled eggs into the sink. Run cold water over the pot until all of the water in the pot is cold.
- Peel the boiled eggs, then slice each one horizontally. Set the sliced eggs aside.
- When the roux is ready, reduce the heat to medium-low.
- Add the chicken broth, paprika, garlic powder, parsley flakes, hot sauce, and salt, black pepper and cayenne pepper to taste to the mixture. (Be careful with the salt, as the sausage is usually pretty salty).
- Cook for 5 minutes, stirring often.
- Add the browned sausage, and cook for additional 15 minutes, stirring often. (Add more chicken broth to thin out the gravy, if necessary.)
- Add the boiled egg slices in batches to the pot, using a wooden spoon to gently submerge them into the gravy throughout the process.
- Taste and adjust seasonings if desired.
- Cook for an additional 10 minutes, then remove from heat. (The hot gravy will reduce as it stands, and it may reduce more than you want it to for 4 servings if you do not remove it from the heat immediately. If this happens to you, just add another cup of chicken broth to the gravy and heat it back up for a few minutes to let the broth incorporate into the gravy).
- Serve immediately with cooked rice or cauliflower rice.
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.
