re: looking for a good rice and gravy recipe if anyone has one

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looking for a good rice and gravy recipe if anyone has one
Tomatoes in the gravy is a CREOLE thing. Not bad by any means...just not CAJUN...unless you are talking about Italian red gravy which is another name for spaghetti sauce.

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This is probably pretty accurate.

I'll give you one of mine. I can make about ten different ones but this is my favorite. No vegetables in this one.

Get about two packs of bone in beef short ribs. Really nice and meaty. Put in sink and season with salt and pepper really well. Then toss a few tablespoons of flour on top and dust them all around. Put in a heavy dutch oven in batches and brown very well over medium heat. Brown well and take your time. No need to get it so hot and burn, just take a little longer. Once done remove from pan and set aside. Take one cup of red wine, whatever you have, and add to bottom of pan over the same heat and deglaze pan. Add more if needed until it is all removed. Add ribs back into pan and add water and another cup or two of red wine enough to cover the ribs by about guarter inch or so. Add a big tablespoon of beef base. Should not need anymore salt. Bring to a boil, cover and put into preheated 350 oven for about two/three hours. Check every 30-45 minutes and add additional liquid if needed and check seasoning. It should thicken nicely with the flour dusting. When ribs are pull off the bone done remove from oven. Use a large spoon or a ladle and just remove the grease from the top of the gravy. Leave about a tablespoon of the grease and stir it into the gravy. If you want it a little thicker take about half a cup of the gravy out and mix with three tablespoons of cornstarch to make a paste then stir back into the gravy and return to oven for a few minutes. The short ribs give the flavor of the gravy and to me they are the best. Vegetables like onions completely change the flavor. I just don't use them in this one because it doesn't need it. When browning add oil and get hot before putting the ribs in.

Serve over white rice.

For the rice, I boil mine like pasta. I rinse it in the sink until the water runs clear. This removes the starch and allows it to not get too sticky. Then boil like pasta and pour into a colinder. Add butter and salt to the water.