Ingredients Weight Measure
Shortening 3/4 cup
All-purpose flour 4 cups
Sugar 2 Tbsp.
Baking powder 2 Tbsp.
Salt 2 tsp.
Milk 2 cups
TABASCO® brand Original Red Sauce 1/2 cup

Country Gravy

Ingredients Weight Measure
Country sausage, boudin or andouille, 2-oz. links 3 lbs.
Onion, chopped 1/2 cup
All-purpose flour 6 Tbsp.
Milk 2 qts.
TABASCO® brand Original Red Sauce 3 Tbsp.
Salt and pepper to taste
Crayfish tails, cooked, shelled 2 cups
Parsley, chopped, for garnish 1/2 cup
Crayfish, whole, cooked, for garnish 3 ea.


  1. To make Biscuits, cut shortening into flour. Add sugar, baking powder and salt; combine thoroughly. Stir in milk and TABASCO® Sauce. Drop by spoonfuls onto greased baking sheet to make approximately 48 biscuits. Bake at 350°F for 20 minutes or until golden brown.
  2. To make Country Gravy, cook sausage completely and remove from pan, reserving fat. Add chopped onions and sauté until brown. Stir in flour to make a roux. (Add butter if more fat is needed.) Add milk and stir thoroughly, simmering for 15 minutes. Add TABASCO® Sauce and season with salt and pepper as needed. Stir in cooked crayfish tails and simmer 2 more minutes. Remove from heat and hold warm.
  3. For each serving, place 1 piece sausage (approximately 2 oz.) in middle of plate, offset with two biscuits. Spoon gravy around, covering plate completely. Garnish with parsley and 3 whole crayfish.

Yield: 24 servings