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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 7/20/16 at 4:16 pm to ChrisN
quote:
3 pages and no mention of the magic of cream of mushroom
Or lipton onion soup mix!!
This post was edited on 7/20/16 at 4:17 pm
Posted on 7/25/16 at 9:36 am to Jibbajabba
When browning your mean do you flour it first or make a roux after or no flour at all. Doing some pork chops and gravy
Posted on 7/25/16 at 9:58 am to KyrieElaison
Made this the other night.
Followed the recipe almost exactly except I added flour before throwing in the trinity.
It was good, but I wish I wouldn't have added the flour. Came out more like a stew than what I would've liked.
(Pics coming shortly)
ETA: I have no idea how to add pictures on here
Followed the recipe almost exactly except I added flour before throwing in the trinity.
It was good, but I wish I wouldn't have added the flour. Came out more like a stew than what I would've liked.
(Pics coming shortly)
ETA: I have no idea how to add pictures on here
This post was edited on 7/25/16 at 10:30 am
Posted on 7/25/16 at 9:59 am to KyrieElaison
quote:
no flour at all
This. I don't use flour in mine, different strokes though.
Posted on 7/25/16 at 10:05 am to CajunAlum Tiger Fan
(no message)
This post was edited on 9/29/22 at 9:51 pm
Posted on 7/25/16 at 12:48 pm to KyrieElaison
quote:
Doing some pork chops and gravy
No flour with pork chops. I do just a little bit of cornstarch slurry right before its done. To much and its a mess.
Posted on 7/25/16 at 1:26 pm to KyrieElaison
You can always go back and upvote. And not flouring pork chops may very well be the right approach for making Cajun rice and gravy. However, flouring pork chops and making a dish called smothered porkchops is outstanding.
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.
Posted on 7/25/16 at 1:43 pm to Gaston
chedballz is as close as ive seen on here
Posted on 7/25/16 at 2:54 pm to Gaston
quote:please enlighten us
Absolutely none of y'all in this thread are making a proper Cajun grease gravy
Posted on 7/25/16 at 3:29 pm to Carson123987
I have to make on that. I don't always dust my protein with flour. Most of the time when I do pork I don't, and beef very rarely. Chicken, rabbit, ducks...... all get dusted.
Posted on 7/25/16 at 3:37 pm to Gaston
quote:
Cajun grease gravy
Wtf is this?
Posted on 7/25/16 at 3:54 pm to mouton
To be fair, my parents never called it that.
Posted on 7/25/16 at 4:02 pm to Gaston
What are you referring to then and how is it different than what me and Cheddar posted?
Posted on 7/25/16 at 4:09 pm to mouton
It's very far from what you posted. No big deal, that looks great...it's just not the rice and gravy I grew up on.
Posted on 7/25/16 at 4:13 pm to Gaston
Well......Maybe you could describe how it is different?
Posted on 7/25/16 at 4:15 pm to mouton
quote:
grease gravy
My paternal great-great grandmother called it this. She was German. My maternal grandmother made fun of the term and her gravy, and she was a Cajun. A grease gravy just uses a lot of grease. Most traditional gravies today have the grease drained off and then it's thickened. A grease gravy is not. It's very flavorful but it's unhealthy.
This post was edited on 7/25/16 at 4:19 pm
Posted on 7/25/16 at 4:18 pm to mouton
Did you ever go to the Silver Moon Cafe in Baton Rouge? If so do you remember that badass gravy that they put on everything? Lots of people call that a grease gravy. Not sure if that's what he's referring to or not. But that kind of gravy is made by browning meat in grease, removing the meat, adding onions, flour and liquid and making a gravy. It's Soul food/Country food and what most people in the country (save SLA, I guess) call gravy. You can't possibly tell me you live in Savannah Ga and don't know what it is. You never had chicken fried steak with white gravy? Milk gravy? Sausage gravy?
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