The Morning After Redeye Gravy
4 tablespoons butter
1/2 cup finely diced yellow onion
1 clove garlic, minced  
1 cup 1/2-inch pieces andouille sausage
5 tablespoons all-purpose flour  
1 cup chicken stock  
1/2 cup brewed coffee  
1 tablespoon paprika  
1 teaspoon ground black pepper  
1/2 teaspoon cayenne
1/4 cup cream  
Salt
Instructions:
In a saucepot set over medium heat, melt the butter. Add the onions and garlic, and saute for 3 minutes. Add the sausage and cook for 5 minutes. Add the flour to create a roux. Cook, stirring continuously, until the roux is a rich caramel color and smells nutty, 5 minutes. Add the stock and coffee, and stir. Add the paprika, black pepper and cayenne. Cook, stirring occasionally, until thickened, about 15 minutes. Finish with the cream and season with salt.
