The Morning After Redeye Gravy

Ingredients:

• 4 tablespoons butter
• 1/2 cup finely diced yellow onion
• 1 clove garlic, minced
• 1 cup 1/2-inch pieces andouille sausage
• 5 tablespoons all-purpose flour
• 1 cup chicken stock
• 1/2 cup brewed coffee
• 1 tablespoon paprika
• 1 teaspoon ground black pepper
• 1/2 teaspoon cayenne
• 1/4 cup cream
• Salt

Instructions:

1. In a saucepot set over medium heat, melt the butter. Add the onions and garlic, and saute for 3 minutes. Add the sausage and cook for 5 minutes. Add the flour to create a roux. Cook, stirring continuously, until the roux is a rich caramel color and smells nutty, 5 minutes. Add the stock and coffee, and stir. Add the paprika, black pepper and cayenne. Cook, stirring occasionally, until thickened, about 15 minutes. Finish with the cream and season with salt.

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