Ingredients

• 2 tbsp Vegetable Oil
• 3 tbsp flour
• 2 tbsp brown gravy mix
• 2 cups Beef broth
• 1 cup water, or more as needed
• 1 tsp Seasoning salt
• 2 tsp Creole seasoning, (Tony Chachere's original is good; add more if you want it more spicy)
• 2 tsp Worchestire sauce
• 1 tsp Parsley, dried
• 1/3 cup Green onions, chopped
• 1/4 tsp Garlic powder
• 3 large stalks of celery, chopped
• 1/2 bell pepper, chopped
• 1/2 large white onion, chopped
• 1 pound Tennessee Pride sausage, cooked, drained, and crumbled
• 1 pound New York Strip steak, grilled and diced
• 2+ cups milk as needed
• Corn starch, optional, for added thickness

Steps

1. Heat oil in large skillet
2. Gradually add flour and brown gravy mix, alternating with the mixture of beef broth and water while stirring to reduce the lumps
3. Add the rest of the ingredients in order and simmer on low heat for an hour
4. Add milk to thin or cornstarch to thicken, as desired
5. Serve hot over biscuits!