There’s something magical about warm, cheesy biscuits fresh from the oven. Process flour, baking powder, sugar, and salt with butter in a food processor until the mixture resembles coarse sand. Stir in buttermilk and shredded cheddar cheese to form a dough. Shape your biscuits, brush them with an egg wash, and bake at 425°F until golden brown. The aroma alone will have your mouth watering!

Start your gravy by cooking bacon in a large skillet until crispy. Remove it from the pan and set it aside. Using the bacon drippings, cook the andouille sausage until it’s browned and slightly crispy. Then, throw in the shrimp, cooking until pink and tender. Remove and set aside.

To the same skillet, add butter and sauté onion, red pepper, and celery until soft. Toss in corn, garlic, and thyme, cooking briefly for added depth. Sprinkle flour over the veggies and cook until golden, which ensures a creamy, lump-free gravy.

Pour in chicken broth, deglazing the pan to lift up all the flavorful bits stuck on the bottom. Add heavy cream, Cajun seasoning, Old Bay, mustard, and Worcestershire sauce. Simmer until the sauce thickens into a rich gravy.

Stir in the cooked shrimp, sausage, bacon, green onions, and parsley. Your savory Cajun-inspired gravy is ready to shine! Ladle it generously over freshly baked cheddar biscuits and enjoy every comforting bite.