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re: How do you make your rice and gravy?
Posted on 12/19/14 at 6:02 pm to Darla Hood
Posted on 12/19/14 at 6:02 pm to Darla Hood
I'm like you Darla. I usually dust the meats with flour.
Do you have your mom's recipe or method?
Do you have your mom's recipe or method?
2
Posted on 12/19/14 at 8:30 pm to Gris Gris
I sometimes dust my meats but find I don't get nearly as dark of a gravy when I do.
Posted on 12/19/14 at 9:35 pm to mouton
I lightly dust mine. Real light
Posted on 12/19/14 at 10:34 pm to mouton
haven't read all posts... I brown my chops/steaks, throw in my onions, peppers, etc. and I use Tony's roux and gravy mix. let that meat simmer in it for about 30 mins or so and the food is on frikin point. I don't care what anyone says about not being an authentic elbow grease gravy. I'll put it up to anyone's rice and gravy
Posted on 12/19/14 at 10:38 pm to Gris Gris
quote:
Do you have your mom's recipe or method?
No, I don't. She stopped making it by the time I was about middle school age. She became completely converted to Cajun cooking and left most of her east Texas raising behind.
Posted on 12/20/14 at 11:40 am to lsuguru
"I always have problems with the bottom of the pot not having enough drippings/gravy."
In this case, you can add some seasoning, chopped onion, shallots, bell pepper, whatever you like, to your drippings that you have.. then add a little flour.. (a heaping teaspoon should work) and brown the flour a bit, making similar to a dark roux. Add wine, beef or chicken stock or consume (depending on how fancy you want to be) and boil the gravy lightly, stirring constantly and adding liquid if needed, til you've reached the desired consistency.
In this case, you can add some seasoning, chopped onion, shallots, bell pepper, whatever you like, to your drippings that you have.. then add a little flour.. (a heaping teaspoon should work) and brown the flour a bit, making similar to a dark roux. Add wine, beef or chicken stock or consume (depending on how fancy you want to be) and boil the gravy lightly, stirring constantly and adding liquid if needed, til you've reached the desired consistency.
This post was edited on 12/22/14 at 5:56 am
Posted on 12/20/14 at 3:32 pm to bdevill
Or they could just brown their meat longer.
Posted on 12/20/14 at 4:43 pm to mouton
First cut up some pork,tasso and garlic sausage. Put it in a bowl and season it with some t-boys garlic seasoning.
Put meat into a black pot and start browning on high. When meat starts to stick add water and scrape bottom of pot. Repeat this process 4 or 5 times until meat is brown.
Next take your meat out the pot. cut up an onion and bell pepper ,put it in the pot with a can of rotel
. Sautee until onions are clear. Add meat back to the pot and cook for another half hour on high. Then set fire to low and fill pot with a cup of water and let it simmer for another 1.5 hours..
This will be the best rice and gravy you ever ate!!!no flour or thickers needed. Ever.
If you want a good side put 3 or 4 cans of green beans in a pot with some pieces of tasso, sausage and a few spoons of your gravy. Let it roll for about 2 hours.
Put meat into a black pot and start browning on high. When meat starts to stick add water and scrape bottom of pot. Repeat this process 4 or 5 times until meat is brown.
Next take your meat out the pot. cut up an onion and bell pepper ,put it in the pot with a can of rotel
. Sautee until onions are clear. Add meat back to the pot and cook for another half hour on high. Then set fire to low and fill pot with a cup of water and let it simmer for another 1.5 hours..
This will be the best rice and gravy you ever ate!!!no flour or thickers needed. Ever.
If you want a good side put 3 or 4 cans of green beans in a pot with some pieces of tasso, sausage and a few spoons of your gravy. Let it roll for about 2 hours.
Posted on 12/20/14 at 7:19 pm to jplsu1978
Sounds good . I really like making a tomato gravy with both fresh link and smoked sausage.
Posted on 12/20/14 at 7:40 pm to mouton
quote:
I use flour sometimes but prefer corn starch.
If you mix 1-1 corn starch with Boudreaux Butt Paste, it might clear up your rash, but I really doubt it.
Posted on 12/20/14 at 7:43 pm to Ole Geauxt
Yeah because I was the one getting worked up in this thread. 
Posted on 12/20/14 at 7:57 pm to mouton
Well, irregardless of your cool "rolling eyes" emot and your severe lack of gravy diversity, put your corn starched diaper on by yourself and be a big girl. You can do it...
Posted on 12/20/14 at 8:02 pm to Ole Geauxt
Oooooooooohhhh
Posted on 12/20/14 at 8:11 pm to Ole Geauxt
Go make you a nice thick flour and grease gravy and with you buddy lsu balls and let the adults who know how to cook talk kid.
Posted on 12/20/14 at 8:14 pm to mouton
quote:
Go make you a nice thick flour and grease gravy and with you buddy lsu balls and let the adults who know how to cook talk kid.
You ain't much, but you're consistent, you absolutely nailed all of that, Einstein.
This post was edited on 12/20/14 at 8:16 pm
Posted on 12/20/14 at 9:00 pm to Ole Geauxt
Then pray tell how you make a traditional south LA rice and gravy. That is the topic we are discussing right? It is a very simple dish so I would love to hear your spin on technique.
Posted on 12/20/14 at 9:20 pm to mouton
quote:
I agree but a lot of people in the south especially outside of La make a gravy the way I was referring to . They bread and fry a piece of meat in grease , stir in flour basically making a blonde roux , then just add water and salt and pepper.
I have never seen anyone in my life make gravy this way, and my entire family is from the south, outside of LA. Stock or broth is ALWAYS used, not water. And the cardinal sin of fricking up traditional southern gravy is using corn starch instead of flour. It would have been thrown in the slop bucket to use as compost in the garden.
This post was edited on 12/20/14 at 10:20 pm
Posted on 12/20/14 at 9:22 pm to mouton
quote:
Then pray tell how you make a traditional south LA rice and gravy. That is the topic we are discussing right?
quote:Yes it is.
It is a very simple dish
But your topic was
quote:
How do you make your rice and gravy?
Posted on 12/20/14 at 10:12 pm to tigerfoot
Sorry that I didn't specify a traditional south LA rice and gravy.
Posted on 12/21/14 at 4:29 am to mouton
quote:
mouton
How do you make your rice and gravy?
Then pray tell how you make a traditional south LA rice and gravy. That is the topic we are discussing right? It is a very simple dish so I would love to hear your spin on technique.
First of all, look at your title, then look at your statement, do you see any difference? I even bolded some of it to help you in this endeavor.
2nd, you made a post to my "a-hole buddy", I believe you referred to him, that he was the only one disagreeing with you, please go back and read your thread. There were folks trying to be civil, telling you ways and methods that they do it different, re: flouring, starching, adding seasoning, etc., after all, that IS your thread title.
IMO, you use the word "breading" several times when you might just mean "flouring or dusting"? I could be wrong though, maybe this whole thread was just a way for you to look down on people from Texas, etc., that like to fix a "breaded" chicken fried steak and white gravy, I don't know for sure?
Anyway, my Mommy said that I could go the camp this morning and pursue the elusive, wily whitetail, if I dress warmly and don't step in the mud. I'm gonna try and get more deer steak for eating with rice and gravy. If I'm lucky, may I ask you for your breading ratio, and how much corn starch goes in my pot of boiling water?
Signed,
The kid
Lighten up dude, there are lots of ways to do things, most taste good. If you don't want to hear them, don't ask.
Eta:,, oops, sorry, another of my A Hole buddies, "Foot", already pointed out your thread title. Dammit, I wasted ink.
This post was edited on 12/21/14 at 4:32 am
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