re: Cajun rice and gravy thread

quote:

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-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

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