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re: Lessons and Tips in Making Gravy
Posted on 5/6/25 at 12:29 pm to Gris Gris
Posted on 5/6/25 at 12:29 pm to Gris Gris
quote:
dds Pictsweet frozen seasoning blend
This is the most underrated thing in Southern Kitchens.
BTW, did y'all know Pictsweet doesn't sell the seasoning blend up north? A friend in Pennsylvania told me this and I scoured Walmarts and a few other online grocery stores up there. Ah well.
I use it almost every week in something. Southside Produce in Baton Rouge makes a a local version slightly cheaper but I'm not usually in that area to get it.
This post was edited on 5/6/25 at 12:31 pm
1
Posted on 5/6/25 at 12:32 pm to Gris Gris
quote:
My family loves rice and gravy and a lot of it. I like it almost like a rice and gravy soup. There's never enough gravy compared to the protein. I keep trying to figure out how to make more without diluting it. I can make a good bit when I made a roast in the oven, but I use some BTB or Minor's base to stretch it out.
keep a can of this handy as you do the regular seasoning. It makes plenty extra gravy for any dish.
Posted on 5/6/25 at 2:46 pm to Norla
I made this today, except I used a pork roast. Fantastic. It was just the right amount of work that it was fun. My wife went off on it, just had thirds. This gravy is addicting... We're gonna fight over the leftovers tomorrow.
I get off on all things gravy, sausage gravy, brown gravy, shite-on-a-shingle was my favorite food in the military.
Thanks for the recipe.
I get off on all things gravy, sausage gravy, brown gravy, shite-on-a-shingle was my favorite food in the military.
Thanks for the recipe.
Posted on 5/6/25 at 3:04 pm to mikelbr
quote:
Pictsweet
I started using it several years ago for some dishes. It works much better than I expected. I didn't think it would brown, but it does. I don't use in gumbo. I like to cut my own fresh for that and etouffees etc... It's so convenient to keep it in the freezer at all times.
Posted on 5/6/25 at 6:04 pm to razor55red
You're welcome, glad you liked it!
Posted on 6/20/25 at 11:29 am to Gris Gris
I've been watching videos posted by "Hal the Cajun Lady Accent" She has a YouTube, Facebook and an Instagram page. She has very good demo's on making Cajun style gravies. I've also purchased a few of her products and the Cajun Zydeco seasoning is very good.
Posted on 6/20/25 at 11:39 am to cgrand
quote:
my grandmother called it “grease gravy” very south Louisiana
I’ve had this all over the Southeast. To the point that I didn’t know this was supposed to be some special method, I thought this was just how people made gravy for these types of meals
Posted on 6/20/25 at 12:05 pm to bdevill
quote:
I've been watching videos posted by "Hal the Cajun Lady Accent" She has a YouTube, Facebook and an Instagram page. She has very good demo's on making Cajun style gravies. I've also purchased a few of her products and the Cajun Zydeco seasoning is very good.
I watch some of her videos as well, especially when she's making gravy. It always looks good.
I've bought the seafood butter, garlic butter and seafood boil. I've only tasted the seafood butter and it's good. I didn't order the dry seasonings because I don't use Cajun seasonings much. I season my way and I use Nature's Seasoning, plus what I want to add, but I may try some of hers.
Posted on 6/20/25 at 12:17 pm to Gris Gris
I got the Garlic Butta and used a shmear on a roast beef sandwich with gravy. It was very good.
She uses too much seasoning for my taste, though. I like the pure flavor of the food to come through.. But I like her browning and gravy making methods, and good tips. She used mustard on pork backbone as a binder for the seasoning. I haven't tried it yet but the meat browned beautifully.
I also met her in Mamou. Very sweet lady.
She uses too much seasoning for my taste, though. I like the pure flavor of the food to come through.. But I like her browning and gravy making methods, and good tips. She used mustard on pork backbone as a binder for the seasoning. I haven't tried it yet but the meat browned beautifully.
I also met her in Mamou. Very sweet lady.
This post was edited on 6/20/25 at 12:22 pm
Posted on 6/20/25 at 12:51 pm to bdevill
quote:
She used mustard on pork backbone as a binder for the seasoning.
She slathers almost every protein she's going to brown with mustard. I haven't tried it ether. She says you don't taste a mustard flavor, but it keeps the seasoning/flour in place.
Posted on 6/20/25 at 1:05 pm to Gris Gris
quote:
She slathers almost every protein she's going to brown with mustard
And I've never seen that done before with meat, only with fish.
Posted on 6/20/25 at 1:26 pm to Gris Gris
She's correct.
Posted on 6/20/25 at 2:02 pm to Gris Gris
I watched her make a gravy with smoked pork sausage that looked incredible. I'm gonna try her method with Sausage and Tasso and rice and gravy. I've seen that combination at Teet's in Ville Platte and it looks good.
This post was edited on 6/20/25 at 2:03 pm
Posted on 6/20/25 at 2:19 pm to bdevill
I saw that one as well and it does look good.
Posted on 6/25/25 at 9:51 am to Gris Gris
If you lightly dust the meat with flour before browning you will get a good gravy if you take the time to cook down the seasonings.
Posted on 6/25/25 at 1:08 pm to Gris Gris
My mom used to make round steak and tomato gravy. She would brown the meat dusted with seasoned flour. Once the meat was good and browned remove it. Then she added onions then garlic . Once the onions were browned she added about 4 tablespoons of contindina tomato paste. Cooked it slow and added beef broth to it slowly until you get the consistency you want. Added a little tyme and oregano then added the meat back in and simmered until fork tender. I can remember coming home from school and when I hit the door I could smell it. Damn fine meal.
I make it from time to time but it’s never as good as moms….RIP.
I make it from time to time but it’s never as good as moms….RIP.
This post was edited on 6/25/25 at 1:11 pm
Posted on 6/25/25 at 3:15 pm to Gris Gris
The advice from bdevill is quite good. It's skillet cooking that requires a lot of attention at critical moments. During the initial cooking of the pork medallions move them around and stir to evaporate water that comes from the meat and brown all the residual juice. Setting the partially cooked pork aside, do the same with the chopped seasoning. You want the vegs, especially the onion to wilt and brown... not steam. Then add just enough water to dissolve the browned veg and pork juices. During the final simmer with pork added back in you don't have to pay much attention.
Posted on 6/26/25 at 9:22 am to Gris Gris
My standard flourless gravy for any dish is to add a cup or two of water (or chicken broth) to the liquid from the browning / cooking process, add some salt, garlic powder, and maybe some creole seasoning. Let it cook down for 5-10 minutes, and that's it.
Posted on 6/26/25 at 9:42 am to Gris Gris
Gravy process is so simple
- Brown the shite out of your meat to the point you're worried
- Take it out and add your trinity
- Let it cook down and scrape, add a little water and scrape some more once it becomes a viscous oniony mess
- Repeat above few times till you get the color you want
-Add garlic and whatever else you want
- Add your protein back with water and whatever seasonings you want.
- Put lid on
- Wait a long time
- Enjoy
- Brown the shite out of your meat to the point you're worried
- Take it out and add your trinity
- Let it cook down and scrape, add a little water and scrape some more once it becomes a viscous oniony mess
- Repeat above few times till you get the color you want
-Add garlic and whatever else you want
- Add your protein back with water and whatever seasonings you want.
- Put lid on
- Wait a long time
- Enjoy
This post was edited on 6/26/25 at 10:02 am
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