re: Rice and Gravy Rump Roast

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None of the examples you listed are made with a cajun roux. Oil and flour used separately in a dish do not constitute a roux. In cajun country a traditional rice and gravy is not made with a roux. A similar dish to rice and gravy made with a roux is called a fricasse or a stew.

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Well, unless a Cajun roux is something other than oil and flour browned to the color of your likeness, they indeed are.

And just what, exactly, are you calling "Cajun country"? I mean...I've grown up with most of my neighbors sitting on their porch speaking French about all of us little brats running around everywhere. I'm 20 minutes from the nearest Walmart. I took French in high school because that's what everyone around here speaks, and Spanish wasn't even an option. My last name is about as coonass as it comes. And somehow, despite all of that, the accepted term for something you put over rice, regardless if it has roux or not, is "gravy".

I swear. Some of you food board purists are out of control. Lol

I don't care whether you use a roux or not, it's gravy.

Sure it is but when people refer to rice and gravy they are referring to a gravy like in the op not one made with a roux.

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I have never heard of such a thing and it sounds like no one else here has either

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You need to get out more.

Frat, the problem arises from a failure to differentiate the DISH "rice n gravy" from the byproduct/accompaniment "gravy". For most (many coonasses apparently excluded) there are many gravy variations. But, for a "rice n gravy"...the coonass dish...the accepted "gravy" methodology is very rigid, or barely variable for some.

He did nail it. You can make gravy a myriad of different ways but when most refer to rice and gravy it made a pretty specific way which does not include a roux. I mean in South La we make tons of different stews and gravies we serve over rice that we dont call rice and gravy like an ettoufe, creole, sauce piquant etc

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You got a problem or something???

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Not at all. I eat zero carbs monday-friday. I feel your pain

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The people where you grew up would make a roux for a traditional rice and gravy? Like with round steak? I have never heard of such a thing and it sounds like no one else here has either. Please explain your process for making a rice and gravy with round steak.

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I made a meatball stew last night and obviously any Cajun stew uses the fat from the browned meat along with a little added oil/butter and flour to make a roux the color of a rich nut brown. Youre right in that stew/fricasse' (which is just a thicker stew heavier on the roux) is used for that. But to me, rice and gravy is always better when it's thicker. I will make a roux with the fat drippings from anything whether it's ducks, meatballs, pork fingers, chicken leg quarters, lamb chops, oxtail, Boston butt, etc. The thickness of the gravy determines what I will call.
Very thin - just a gravy (almost never this as I like my rice to be coated and not sitting on top of a thin gravy)
A little thicker - Stew
Very thick (like a reduced gumbo) - Fricasse'
1/2 roux & 1/2 tomato sauce - Courtbouillon
1/4 roux & 3/4 tomato sauce - Sauce Picante'

They ALL start out with a roux from the drippings for me. I don't care if that's traditional or not, it's better IMO.

It's ALL rice and gravy to me, unless it's a gumbo.

Fratguy I would like to compare your method for cooking rice and gravy compared to mine. Maybe we could both cook and compare?

This is going to be a straight up bloodbath partner.

You'd get your arse kicked past Saturn if that's your best effort at a coonass rice n gravy.