The Chew: Country Legends
Michael Symon whipped up a great Corn Biscuits with Andouille Gravy recipe for The Chew’s special Country Legends episode. And what a legend this recipe was! It looked absolutely delicious.
Here’s my take on the recipe they cooked on the show. Check it out below!
The Chew: Michael Symon’s Corn Biscuits with Andouille Gravy Recipe Ingredients
- 2 cups Flour
- 1/2 cup Corn Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 2 tablespoons Sugar
- 1/2 teaspoon Salt
- 8 tablespoons Cold Unsalted Butter (cubed)
- 3/4 cup Buttermilk
Sausage Gravy Ingredients:
- 2 tablespoons Olive Oil
- 1/2 cup Onion (minced)
- 1 pound Andouille Sausage (casing removed, substitute with Mexican Chorizo)
- 2 1/2 tablespoons Flour
- 2 cups Low Sodium Chicken Stock
- 3/4 cup Heavy Cream
- 3 Scallions (sliced)
- Pinch Red Pepper Flakes
- 1/3 cup Flat Leaf Parsley Leaves (chopped)
Michael Symon: The Chew Corn Biscuits with Andouille Gravy Recipe Directions
- Preheat oven to 400 degrees.
- Mix together the dry ingredients for the corn biscuits in a large bowl. Once well-mixed, fold in the buttermilk. You could use a food processors for this step, but Michael Symon said doing it by hand ensures that you don’t overwork the butter and you ensure a flakier biscuit. He also said it’s more “romantic”.
- Roll out biscuit batter and cut into biscuits. Mario Batali was pretty worried about his ability to work them into biscuits and he’s a grand master. So if you get frustrated with this step, just take your time and keep working the dough.
- Brush with buttermilk and bake in the oven for 15 minutes until firm and flaky.
- Meanwhile, begin browning the andouille sausage in a skillet in some olive oil over medium high heat. Make sure to mash sausage right in the pan with the potato masher to get the sausage into small little bits. Michael said you want to make sure you’re not shy about the browning process. You want a nice, dark brown on the sausage and get some good caramelization going.
- Once the sausage is three-fourths of the way browned, add the onions and stir. After about a minute, add the flour and cracked black pepper. The fat from the sausage and the flour will create a nice roux. Remember, to create a good roux, you need equal parts flour and fat. When you stir it up, it should have the consistency of wet sand. Keep cooking until the roux is dark brown, so it gets a nice nutty flavor.
- Add half of the chicken stock. Stir well, making sure to scrape all the stuff from the bottom. Add the rest of the stock and keep stirring. You add it in a little at a time so that you can ensure there’s no lumps. Finally, add the scream and the scallions and stir some more. Heat until boiling, then reduce to simmering. Cook until reduced and the consistency gets much more gravy-like, what Michael called “happy gravy”.
- Add the parsley right at the end. Adjust the gravy with water if it’s too thick.
- Split the biscuits in half and place on a platter. Pour the gravy right on top.