This recipe is definitely cajun inspired, as I’d like all my meals to be. I took the typical southern biscuits and gravy recipe and upgraded it to what I believe would be something I could sneak to my great grandmother in the middle of the night when neither one of us is supposed to be eating something so savory and so heavy.
Breakfast sausage and crawfish simmering into a gravy, then served smothered on the flakiest buttery biscuit is the perfect blend of salty and savory that I think anyone on any coast could appreciate. Adding some cheesy scrambled eggs to the mix is going overboard, but what’s breakfast without eggs?
One thing I believe may deter some from enjoying this recipe is that — most breakfast sausage is made with pork. Mostly for the fatty and salty content — but there are ways to avoid pork and enjoy the wonderful flavors often found in breakfast sausage. By substituting pork sausage for turkey sausage you could self season the turkey sausage with cracked fennel seeds, rosemary, marjoram, oregano, sage, and a pinch of salt and pepper. (Would you like to see this in detail? Send me a message and let me know!) The fennel seeds are what will really provide the flavor often found in breakfast sausage. Not much is required for the extremely aromatic perennial herb, so be sure to use sparingly!