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Message
re: Cajun rice and gravy thread
Posted on 7/20/16 at 2:20 pm to CHEDBALLZ
Posted on 7/20/16 at 2:20 pm to CHEDBALLZ
quote:
-Take the meat out the fridge.
-2 hrs later
-Get out my Magnalite roaster
-Add enough cooking oil or bacon grease to the bottom of the pot to barely cover it
-Turn the burner on med high
-While the pot is getting hot I season meat with a little creole seasoning and dust with AP Flour
-Put the meat in the pot and brown on both sides till it quits sticking
-While meat is browning dice your trinity (dont use guidrys because that shite doesnt brown)
-Remove meat from pot
-Add diced onions, bell pepper, celery (I go one medium onion, half a small bell pepper, 1 stalk celery per pound of meat)
-Use the trinity to help deglaze the fon left by the meat
-Add a little salt to the trinity, helps them brown
-When trinity is almost sticking add a little water and deglaze again, repeat that about 15 times
-When trinity is nice and brown add your fresh garlic and parsley
-Cook until you smell the garlic
-Add some water till your gravy is the consistency you like
-Return meat to the pot
-Cook till meat is tender
-Sample it and adjust seasoning
-Serve over hot rice
This is just about my same method but I use red wine to deglaze the pot then beef stock after the garlic.
Posted on 7/25/16 at 1:31 pm to shawnlsu
Absolutely none of y'all in this thread are making a proper Cajun grease gravy. For starting shite I will absolutely document my mom's, from Abbeville, gravy next time I'm around her.
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