re: Cajun rice and gravy thread

yeah, but around here 7-steaks don't come with a bone!

I like cooking a beef roast and pork roast in the same pot for larger gatherings. For thanksgiving last year I made a gravy with 2 beef roasts (I don't remember which cut) 2 pork roasts and some chicken sausage. It came out fantastic.

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I really like dong

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Long, slow.

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But really, this:

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browning the meat, remove, then the onions, then building the gravy just a little bit of liquid at a time. Salt, red and black pepper only. Those are the key components.

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I love rice and gravy. Brown the meat. Add a little oil and and flour, stir for a while then add onions and stir a little more, add water and you have a gravy. Salt and pepper is really the only other seasoning you need.

Probably been stated. But.

Brown til you think you're going to burn it. Helps to use a pinch of sugar. Brown onions until they're clear.

Cook however long it takes you to drink a 12 pack

Salt, pepper, red pepper all you need from the spice rack

Hmm the liver sounds interesting. But I don't think anybody in my family would eat it if they knew it was in there. I may have to try sneaking it in one day though. It can't be bad

By far the best gravy is with Myers fresh sausage from Abbeville. I'll eat that in my death bed.

I usually do deer roast and smoked deer sausage rice and gravy.

I like to brown the meat then take it out and set it aside while I cook down the onions. Used a neck chop roast for this one.



Put it all back in the put and cook it down, brown some more



Add some water, put the cover on and set it in the oven

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What are suitable pieces of meat to use when making "cajun rice and gravy" like this.

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Pork fingers that you would normally put on a bbq pit. Bone in of the same cut is "country style pork ribs". That is by far my favorite cut of meat to make rice and gravy with. Instead of just "rice and gravy" which I believe most people use as the thinner gravy that basically falls through your rice and pools at the bottom of your plate, I make a thicker gravy which I assume would be considered a stew. I use pretty close to the same method that Cheddar posted on page 1 with browning meat thoroughly, deglazing with aromatic trinity, etc, but I also build roux after my vegetables have sweated enough. I dust the bottom of the pot with about 5-6 tbsp of flour and add either a small amount of oil or a few pats of real butter and slowly work this on medium heat for awhile. If you've browned your meat properly, you'll get a nutty brown color and aroma almost immediately. I continue to work it slowly adding 1/4 cup or so of stock at a time to keep the right consistency. Once it's the darkness that I want it, I then add my meat and sausage back to the pot and add the rest of my stock. After a few hours of cooking like this, you will have a much richer and thicker gravy that has a heavier concentration of flavor IMO. It also sticks to the rice instead of just going straight through and pooling at the bottom of the plate the way a normal rice and gravy does. Again, this is closer to "stew", but it's superior IMO and everyone that I cook for requests a thicker gravy then the traditional thin gravy that grandma makes with a roast.

This is also my favorite way to do ducks/geese/doves as well.