Lessons and Tips in Making Gravy

my grandmother called it “grease gravy”
very south Louisiana
the flavor is the dissolved fond, built and rebuilt until rich and concentrated

Once the meat is browned, do you leave it in or remove it while browning the vegetables and reducing the liquid?

Thanks. The sitter just told me she browns the meat and vegetables together until brown. Then, she starts adding a little water at a time.

I find it easier to work the whole pot (magnalite of course - south Louisiana requirement) without the meat.

But no harm keeping it.

corn starch slurry. one part cold water, one part cornstarch.

Cajun Roast Beef
Ingredients
• 1 chuck roast ( or any other type of protein)
• Cajun seasoning (to taste)
• All-purpose flour (light dusting)
• 2 dabs of honey
• Butter (for browning)
• 2 large onions, diced
• 1 bell pepper, diced
• 4 cloves garlic, minced
• Water (as needed)
Instructions
1. Season the Roast
o Generously season the chuck roast with Cajun seasoning.
o Lightly dust it with flour and add a couple of dabs of honey.
2. Sear the Roast
o Heat butter in a Magnalite pot over medium-high heat.
o Brown the roast thoroughly on all sides. It should develop a deep, dark crust—this is key for flavor.
3. Build the Gravy Base
o Remove the roast and set it aside.
o Add diced onions, bell pepper, and garlic to the pot.
o Stir frequently, scraping the browned bits (gradu) from the bottom as the vegetables cook down.
o Once the mixture becomes a dark, thick, oniony paste, start scraping to incorporate all the gradu.
4. Develop the Gravy
o Add a bit of water and let it cook until the gradu begins coating the bottom again.
o Scrape and repeat this process a few times to build up the gravy.
5. Simmer the Roast
o Return the roast to the pot and add enough water to partially submerge it.
o Cover with a lid and let it simmer for a few hours until the meat is fall-apart tender.
o If the gravy is too thin, continue cooking uncovered until it thickens. If too thick, add a bit more water and let it simmer.
6. Serve & Enjoy
o Serve over rice or with French bread to soak up the rich gravy.
Notes:
• The deep color and flavor come naturally from the browning process—no need for kitchen bouquet or stock.
• Patience is key: the longer you take scraping and deglazing, the richer the gravy will be.
• Adjust seasoning to taste and enjoy this time-honored Cajun classic!

Get the chili too.
Best I’ve had.

I didn't know there was any other method to rice and gravy. This is all I do except if your not chopping your own trinity it's Guidry's.