Cook sausage on medium high in medium sauce pan or large skillet until broken up and cooked through. Pour off excess grease but leave sausage in pan.
Sprinkle flour on sausage and cook for one minute more until flour is absorbed into sausage. Sausage will become pasty textured.
Slowly pour in milk and stir or whisk continuously until gravy comes to a boil. Remove from heat.
Gravy should thicken after it reaches a boil. If it is not thick enough for your liking, remove a cup of gravy to a separate bowl and whisk in another tablespoon of flour to form a slurry. When there are no clumps remaining, stir the slurry into the gravy which will thicken it. Repeat if necessary.
Season gravy with Creole seasoning, freshly ground black pepper and salt to taste. I measure Creole seasoning and pepper primarily by sight. I like the gravy to take on a spicy-orange hue and have distinct flecks of pepper. Be careful with the salt as Creole seasoning has a lot already.