re: What is your favorite meat for rice and gravy?

Ponce or hen

pork tongue. if you haven't tried it yet, you're missing out on a piece of heaven.

I consider all the "smothered" meals rice and gravy meals. Smothered chicken, smothered pork, smothered round steak. Roast and rice and gravy.

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So which one of you has the best recipe? I want to perfect it.

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I'm sure lots of people think theirs is the best, but IMO best is very relative term when it comes to this dish.

I heat up a dutch oven on high heat. Season steaks with Tony's and whatever else I feel like adding. Add just a little oil to the pot and brown steaks on both sides. There will be lots of smoke, but this is the key IMO, I crank the vent on high and crack two nearby windows. You want lots of little browned/blackened pieces of meat to stick to the pan, as this will be the foundation of your gravy. Once steaks are browned, I pull them and put them on a plate. Lower heat to about medium and add onions, bell pepper, and celery to the pot. Smother for a few minutes, then add garlic, mushrooms, parsley, and a little rosemary. The rosemary is something I do that I don't think a lot of other people in south Louisiana do. Add a little tonys to the mixture and smother that until wilted, then deglaze the pot. I use red wine. Make sure you scrape all the browned/blackend bits off the bottom of the pan. Return steaks to the pot along with whatever juices are on the plate. Add beef stock to cover everything by about 1", add a couple bay leaves. Lower heat, cover, and simmer for about 2 hours. At this point I usually uncover it and simmer it for about an hour to let the gravy reduce a little. When I uncover it, I usually check the flavor of the gravy to see if I need to add anything, but be careful because as the gravy reduces the flavor will get stronger, also keep in mind that the bland rice will suck up flavor. Serve over rice, I like mine with smothered beans on top. I use a similar method/recipe for smothering other types of meat to serve over rice with a gravy. My grandma made a great rice and gravy, same cooking method but didn't use wine or stock, just water; she also didn't use mushrooms, rosemary, or parsley.

Big deer roast, cubed up and cooked down with wild mushrooms from some dead willow trees is hard to beat.

7 steak or deer/pork sausage

Turtle
Beef Tongue





everything else

1. kitten coon
2. pork roast
3. deer
4. round steak
5. hamburger

Pork roast, chuck roast, chicken, small alligators