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Geauxtiga
NC-Wilmington Fan
No man's land
Member since Jan 2008
24368 posts
| re: How do i thicken up my rice and gravy (Posted on 5/8/12 at 9:23 pm to lsucm10)
quote:
If you add flour it becomes more of a stew then gravy. It's frowned upon by my friends from Eunice. It will thicken it up or you could just cook it down more.
Well my friends from Ville Platte give it the stamp of approval. 
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CITWTT 
LSU Fan
baton rouge
Member since Sep 2005
25235 posts
| re: How do i thicken up my rice and gravy (Posted on 5/8/12 at 9:24 pm to Lester Earl)
From a starting point of thickening agents that I am familiar with arrowroot in a bit of water is the silkiest agent there is to use, but no one has it in there kitchen so I don't use it as a recommended agent. Cornstarch and water (done with cold water as it doesn't dissolve well in warm) is the next in terms of texture, followed by a slurry of flour and water, then a roux.
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BayouBlitz
LSU Fan
Birmingham
Member since Aug 2007
5069 posts
| re: How do i thicken up my rice and gravy (Posted on 5/8/12 at 9:26 pm to Martini)
quote:
It doesn't become any more of a stew than adding flour to étouffée or anything else.
I was going to say that, but I get tired of fighting the same old fights. It's hard to argue with somebody's sister's husband's grandmother who knows better than anybody else.
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Layabout 
UNO Fan
Baton Rouge
Member since Jul 2011
4475 posts
| re: How do i thicken up my rice and gravy (Posted on 5/8/12 at 9:56 pm to coloradoBengal)
quote:
This... but unsure about the water being cold?
Corn starch gets lumpy if the water is warm. Always start with cold, cold water.
I keep some Wondra flour handy for thickening on the fly. You just sprinkle some directly into the hot liquid.
This post was edited on 5/8 at 9:59 pm
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lsumailman61
LSU Fan
Gulf Shores
Member since Oct 2006
5311 posts
| re: How do i thicken up my rice and gravy (Posted on 5/8/12 at 11:14 pm to Layabout)
I'm late to this thread but if you add flour or corn starch, it's not Rice and Gravy anymore. I grew up eating rice and gravy all my life and no starch or flower was ever needed if you brown your meat correctly.
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TIGERFANZZ
LSU Fan
THE Death Valley
Member since Nov 2007
1907 posts
| re: How do i thicken up my rice and gravy (Posted on 5/9/12 at 8:39 am to lsucm10)
quote:
If you add flour it becomes more of a stew then gravy. It's frowned upon by my friends from Eunice. It will thicken it up or you could just cook it down more.
Not if you only add a LITTLE bit, we aren't talking about a 1/2 cup of flour, a couple of teaspoons disolved in the gravy will work fine. Also, onions help thicken up a gravy too.
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LoneStarTiger
LSU Fan
Lone Star State
Member since Aug 2004
6979 posts
 Online
| re: How do i thicken up my rice and gravy (Posted on 5/9/12 at 8:43 am to lsumailman61)
quote:
I'm late to this thread but if you add flour or corn starch, it's not Rice and Gravy anymore
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Kajungee
LSU Fan
South ,Section 6 Row N
Member since Mar 2004
14705 posts
| re: How do i thicken up my rice and gravy (Posted on 5/9/12 at 9:10 am to lsumailman61)
quote:
I'm late to this thread but if you add flour or corn starch, it's not Rice and Gravy anymore
What ? come again
quote:
I grew up eating rice and gravy all my life
Same here
Just because some people may like the gravy a little thicker than others does not mean its no longer rice and gravy.
Just my quick thoughts on this thread. Wish I had more time. Rice and Gravy is a like religion to me.
Roux work wonderful. I keep some in the fridge at all times.
the lighter the roux the more thickening power it has. However you have to let it cook a while after adding or it will give the gravy a floury taste.
I have no problem using corn starch, I even prefer it in some cases. But be very careful use to much and its a globby mess.
If I want a thick gravy or stew - roux is the way to go..
If I just want to barely thicken some smothered pork chop gravy.. 1/2 teaspoon of corn starch in cold water added near the end.
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DownshiftAndFloorIt
LSU Fan
The devil dreams on an idle horse
Member since Jan 2011
30555 posts
Online
| re: How do i thicken up my rice and gravy (Posted on 5/9/12 at 10:12 am to Kajungee)
Another good way to thicken a gravey is to add some golden cream of mushroom. Good stuff.
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mouton 
Washington Fan
columbus,ga by way of Lafayette
Member since Aug 2006
13440 posts
| re: How do i thicken up my rice and gravy (Posted on 5/9/12 at 10:47 am to eleventy)
How in the world do you start rice and gravy with roux???
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LoneStarTiger
LSU Fan
Lone Star State
Member since Aug 2004
6979 posts
Online
| re: How do i thicken up my rice and gravy (Posted on 5/9/12 at 10:52 am to mouton)
quote:
How in the world do you start rice and gravy with roux???
just use the roux to thicken it a bit
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lsumailman61
LSU Fan
Gulf Shores
Member since Oct 2006
5311 posts
| re: How do i thicken up my rice and gravy (Posted on 5/9/12 at 10:56 am to DownshiftAndFloorIt)
So I had a few Martinis last night when I said no flour or corn starch. It was never used in the Gravy I grew up eating. Now adding golden cream of mushroom to gravy is just a sin, my grandma would chop my fingers off haha
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mouton
Washington Fan
columbus,ga by way of Lafayette
Member since Aug 2006
13440 posts
| re: How do i thicken up my rice and gravy (Posted on 5/9/12 at 11:36 am to LoneStarTiger)
No problem with that but eleventy said he always starts is gravy with a roux..
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DownshiftAndFloorIt
LSU Fan
The devil dreams on an idle horse
Member since Jan 2011
30555 posts
Online
| re: How do i thicken up my rice and gravy (Posted on 5/9/12 at 1:22 pm to lsumailman61)
quote:
Now adding golden cream of mushroom to gravy is just a sin
I guess I'm a sinning SOB then.
I'll never stoop to the 9th circle of hell though: tomatoes in jambalaya
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nikinik
LSU Fan
Mid City
Member since Jan 2009
4464 posts
| re: How do i thicken up my rice and gravy (Posted on 5/9/12 at 1:39 pm to sloopy)
I use this stuff...
You don't need to mix with water first and it doesn't clump.
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Martini
LSU Fan
Baton Rouge
Member since Mar 2005
24106 posts
| re: How do i thicken up my rice and gravy (Posted on 5/9/12 at 3:49 pm to lsumailman61)
quote:
I'm late to this thread but if you add flour or corn starch, it's not Rice and Gravy anymore. I grew up eating rice and gravy all my life and no starch or flower was ever needed if you brown your meat correctly.
Then that is just an au jus or pan juices and some would beg to differ that that in itself is not even a gravy.
What about tomatos?
I've been eating rice and gravy for 50 years in South Louisiana. Some with roux, Wondra, Arrowroot, corn starch, file'. Some with tomatos and tomato paste (which any south louisiana italian will tell you is a red gravy) red eye gravy with coffee,sausage gravy with milk, butter and pan juice gravy.
Guess what?
IT'S ALL GRAVY.
Having said that...it's all gravy man...I'm hip.
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nikinik
LSU Fan
Mid City
Member since Jan 2009
4464 posts
| re: How do i thicken up my rice and gravy (Posted on 5/9/12 at 4:12 pm to Martini)
Amen Martini!
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OTIS2
LSU Fan
NoLA
Member since Jul 2008
18515 posts
Online
| re: How do i thicken up my rice and gravy (Posted on 5/9/12 at 4:18 pm to Martini)
quote:
I'm late to this thread but if you add flour or corn starch, it's not Rice and Gravy anymore. I grew up eating rice and gravy all my life and no starch or flower was ever needed if you brown your meat correctly.
Then that is just an au jus or pan juices and some would beg to differ that that in itself is not even a gravy.
What about tomatos?
I've been eating rice and gravy for 50 years in South Louisiana. Some with roux, Wondra, Arrowroot, corn starch, file'. Some with tomatos and tomato paste (which any south louisiana italian will tell you is a red gravy) red eye gravy with coffee,sausage gravy with milk, butter and pan juice gravy.
Guess what?
IT'S ALL GRAVY.
No disagreement here, but you've got to realize(and I'm sure you do ),that to many a Cajun Prarie coonass, "Rice and Gravy" is a distinct entree...a dish...and that "gravy" has to be made a specific way or it isn't "rice and gravy"...that's the best way I can put it. There's "gravy" served with rice...and then there's "Rice and Gravy", and the two ain't the same. I'm ready for a stew thread.
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Count Chocula
Yale Fan
Member since Feb 2009
39310 posts
| re: How do i thicken up my rice and gravy (Posted on 5/9/12 at 4:24 pm to Martini)
Like wow.
We can now add gravy to the ever expanding list of:
s La vs n la
to tolapia or not to tolapia
red Jambalaya or brown jambalaya
tomato gumbo or non tomato gumbo
okra gumbo or not okra gumbo
homemade roux or store brought roux
johnies pizza or anybody elses pizza
tripe or paunch
red lobster or olive garden
commanders or antiones
Im sure I've left out about 50 other arguments
ETA Oteece: to stew or to thick gravy
This post was edited on 5/9 at 4:26 pm
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Martini
LSU Fan
Baton Rouge
Member since Mar 2005
24106 posts
| re: How do i thicken up my rice and gravy (Posted on 5/9/12 at 4:55 pm to OTIS2)
I already started the stew part where I said add a potato.
And I like carrots in my stew. That is beef stew not crawfish stew.
Let's continue to confuse everyone.
And a Cajun prairie coonass is eating rice and au jus from where I come from. So that's not gravy.
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