A spicy twist featuring diced andouille sausage and smoked tasso ham in a Cajun-spiced roux.
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In a large heavy-bottomed skillet or cast iron pan over medium heat, brown the diced andouille and tasso ham until the edges are crispy and the fats have rendered.
Remove the meat with a slotted spoon and set aside, leaving the rendered fat in the pan.
Add the butter to the pan drippings and melt. Once bubbling, whisk in the flour to create a roux, cooking and stirring constantly for about 5-7 minutes until it reaches a light peanut butter color.
Stir in the minced onion and bell pepper, sautéing within the roux until the vegetables are soft and translucent.
Slowly whisk in the milk, a half-cup at a time, ensuring no lumps form and the gravy remains smooth.
Add the Cajun seasoning, black pepper, and thyme, then return the cooked meats to the skillet.
Simmer the gravy on low heat for 10 minutes, stirring occasionally, until it reaches a thick, velvety consistency that coats the back of a spoon.
Split the warm biscuits in half and ladle a generous portion of the Cajun gravy over the top, garnishing with fresh parsley if desired.
