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re: What's your sausage gravy recipe?
Posted on 7/26/14 at 11:16 pm to Epic Cajun
Posted on 7/26/14 at 11:16 pm to Epic Cajun
Those are different dishes...hence the "one trick pony " comment. South La gravy ideas are very myopic. Not bad, just damn limited...and limiting.
1
Posted on 7/26/14 at 11:23 pm to OTIS2
Huh? I've had "rice and gravy" made from sausage before.
I guess there are different ways to make a sausage gravy, but I've always been used to the typical "grease gravy", as it's been referred to in this thread
I guess there are different ways to make a sausage gravy, but I've always been used to the typical "grease gravy", as it's been referred to in this thread
Posted on 7/26/14 at 11:24 pm to Epic Cajun
Yes. There are different ways, including the method you mentioned. 
Posted on 7/26/14 at 11:39 pm to OTIS2
A gravy for rice and gravy should be from meat drippings and onions not grease and flour.
Posted on 7/26/14 at 11:42 pm to mouton
Yes. That's the way that dish is made. That is not the only gravy to go with rice, or any other starch for that matter. And it certainly isn't the only way to smother a protein in a gravy/ braising liquid.
Posted on 7/27/14 at 12:45 am to OTIS2
No shite?
Posted on 7/27/14 at 5:25 am to mouton
It's true.
Posted on 7/27/14 at 9:46 am to OTIS2
(no message)
This post was edited on 7/27/14 at 11:03 am
Posted on 7/27/14 at 11:04 am to Martini
Question to the no flour, grease gravy makers? (Which I call au jus)
How do you make your roux?
How do you make your roux?
Posted on 7/27/14 at 11:30 am to Martini
I don't make a roux for a normal gravy. If I make a roux it's a fricasse.
Posted on 7/27/14 at 11:32 am to mouton
But how do you make it? With flour and oil? Cause that's a gravy.
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