Gumbo Gravy

• 1 pound andouille sausage
• 6 tablespoons canola oil, divided
• 8 ounces button mushrooms, stemmed and quartered
• 2 tablespoons brandy or bourbon
• 1/4 cup all-purpose flour
• 1/2 teaspoon Cajun seasoning
• 1/4 teaspoon dried thyme
• 3 bay leaves
• 2 celery ribs, diced
• 2 garlic cloves, minced
• 1 green bell pepper, diced
• 5 green onions, sliced
• 2 cups reduced-sodium chicken broth
• Hot sauce
• 1/8 teaspoon file powder (optional)

1. Slice sausage; cook in 1 Tbsp. hot oil in a Dutch oven over medium-high heat 5 minutes. Remove sausage; drain. Reserve drippings in skillet. Add 1 Tbsp. oil; reduce heat to medium. Cook mushrooms 5 minutes or until brown. Add to sausage.
2. Remove skillet from heat; add brandy. Return skillet to heat; cook 1 minute. Stir in flour and remaining 4 Tbsp. oil; cook, stirring to loosen browned bits, 8 minutes or until roux is the color of chocolate.
3. Stir in Cajun seasoning, next 5 ingredients, and white parts of green onions; cook, stirring constantly, 7 minutes. Add broth; cook, stirring constantly, 5 minutes. Return sausage and mushrooms to pan; cook 20 minutes. Add hot sauce to taste. Discard bay leaves. Sprinkle with file powder, if desired. Top with green parts of green onions.

sausage, canola oil, button mushrooms, brandy, allpurpose, cajun seasoning, thyme, bay leaves, celery, garlic, green bell pepper, green onions, chicken broth, sauce, filue powder

Taken from www.myrecipes.com/recipe/gumbo-gravy (may not work)