A simple recipe for low fat, southern-style sausage gravy perfect for biscuits and gravy.
Mix the spices for the breakfast sausage together in a small bowl while you heat a large skillet over medium-high heat.
Add the oil to the hot skillet and while it heats up, spread the spices over the top of the ground chicken. Spread the spices as evenly as possible across the entire top surface and slightly massage them into the top layer.
Carefully place the chicken, seasoned side down, in the skillet. Cook for 1-2 minutes until the bottom develops a nicely brown crust before breaking apart and stirring.
Cook for an additional 4-5 minutes or until the chicken is cooked completely.
Mix the flour and cajun seasoning together and add to the chicken, stirring until no visible flour remains.
Carefully add the milk and bring to a soft boil before reducing the heat to medium-low. Continue cooking for 8-10 minutes, stirring occasionally, until the gravy thickens. Once the gravy is as thick as you'd like, reduce the heat to its lowest setting to keep warm. (If the gravy thickens too much as it cools, you can add a bit more milk.)