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re: Sausage and Rice and Gravy
Posted on 6/16/09 at 10:57 pm to Cosmo
Posted on 6/16/09 at 10:57 pm to Cosmo
quote:
Make it however you like it, don't listen to these gravy snobs.
Yeah I've made it plenty of times and it has come out just fine. I find it funny that people who aren't from around here are telling me how to make a gravy
...My question wasn't about how to make a gravy. I just wanted some suggestions on what besides onions and bell peppers to brown into it.
1
Posted on 6/16/09 at 10:58 pm to oOoLsUtIgErSoOo
I would venture to say that most of us are from around here, and YOU make like your gravy, but that doesn't mean it is a true gravy.
This post was edited on 6/16/09 at 10:59 pm
Posted on 6/16/09 at 11:00 pm to lsutiger_08
Oh well. 3 pages and only like 2-3 suggestions on my actual question. Maybe it would have been better on the Food and Drink Board.
Posted on 6/16/09 at 11:03 pm to oOoLsUtIgErSoOo
Besides the previous suggestion of garlic and/or celery, what about red bell pepper as well as green bell pepper? It will add a little sweetness to the mix.
Posted on 6/16/09 at 11:16 pm to oOoLsUtIgErSoOo
Posted on 6/16/09 at 11:18 pm to Croacka
quote:
make sure you brown your sausage by PIIHB
How did this little gem get by?
Posted on 6/16/09 at 11:54 pm to oOoLsUtIgErSoOo
Just brown your sausage (Linke sausage cutp up I presume) with a little oil. Brown them very well. Take em out add onions , bell pepper, salt , black pepper, garlic and red pepper(Lightly). Saute that until clear. Deglaze pan with water over hot fire. Add sausage back and add enough water to cover sausage. Leave on Med-Hi heat to reduce. Stir occasionally to clean the bottom of the pan/pot. Check seasoning. If you add seasoning, add a little more water and reduce some more. Gravy should be dark brown and full of flavor.
Posted on 6/17/09 at 6:44 am to oOoLsUtIgErSoOo
quote:
Oh well. 3 pages and only like 2-3 suggestions on my actual question
I make my sausage gravy exactly like you. However, some of my family members puts a spoonfull of sugar with the cooking oil and browns it before browning the sausage. Makes the gravy darker.
Posted on 6/17/09 at 7:28 am to oOoLsUtIgErSoOo
I'd suggest that if you're doing a dish this basic, your sausage better be the best quality you can get.My Ville Platte buds would do something like this and not thicken the "gravy " by any other means but a slow reduction(i.e. cook over med low heat with the top off until your liquid thickens a bit.) Add garlic to your onions and peppers in the last 2 minutes of sweating the onions. Add some green onion at the end.Thow in a bit of diced apple as you simmer if you want a sweet tint to the dish.
Posted on 6/17/09 at 8:25 am to oOoLsUtIgErSoOo
quote:
Nowhere here does it mention adding flour or starch
maw maw must have forgot de corn starch... or she's a "Cajun cook" from Mississippi..
she can't even spell "Magnalite"
I'd like to cook her in a sauce piquante at Miller's lake..
This post was edited on 6/17/09 at 8:40 am
Posted on 6/18/09 at 5:36 pm to bdevill
A lot of people in south la. dont use flour in their gravy......Just let it cook down until it thickens up 
Posted on 6/18/09 at 8:47 pm to offshoreangler
I have plenty of Meyer's sausage. I brown the sausage in a Magnalite pot, then add cut onions and bell peppers. then for a dark gravy I add some Worchestire's sauce ad some Kitchen Bouquet. The best part is adding some sliced mushrooms.
Posted on 6/18/09 at 8:56 pm to mouton
quote:
lot of people in south la. dont use flour in their gravy
Agreed, my wife is from South La, me from north LA. My gravy used to be thickened with flour and an fat of some sort. Hers has no thickener added. There is a place for both I suppose.
Her sausage and gravy consists of green sausage, brown the ever living hell out of it till the pan is absolutely covered in brown, damn near black drippings. Add your onion, bell pepper, little garlic, saute a bit in the drippings from the sausage then deglaze with broth or water. Cook down and season. Makes a hell of a gravy, absolutely coats rice and is full of flavor. May not be a classic gravy, but if you ask her, she is making sausage and gravy.
And I eat the hell out of it.
Posted on 6/18/09 at 8:57 pm to oOoLsUtIgErSoOo
I made this tonight. Here is my recipe.
Brown some really good smoked sausage in a pot.
(I mean good, smoky, small shop Louisiana sausage, from like Sunset, or Ville Platte, or Opelousas, etc.) Cut it into 2 inch pieces and brown it really really good. make lots of brown stuff in the pot.
Add water to cover the sausage and scrape up all the brown goodness. Add a pinch of salt and cayenne. Simmer down till the gravy tastes right.
Serve over rice.
That's it. I was too lazy to cut up an onion.
Brown some really good smoked sausage in a pot.
(I mean good, smoky, small shop Louisiana sausage, from like Sunset, or Ville Platte, or Opelousas, etc.) Cut it into 2 inch pieces and brown it really really good. make lots of brown stuff in the pot.
Add water to cover the sausage and scrape up all the brown goodness. Add a pinch of salt and cayenne. Simmer down till the gravy tastes right.
Serve over rice.
That's it. I was too lazy to cut up an onion.
Posted on 6/18/09 at 9:50 pm to coloradoBengal
you dont need flour,just add water and keep cooking it down.whatever you scratch off the bottom of the pot after you brown your meat and add onions bellpeppers and rotel will make a great gravy.
Posted on 6/18/09 at 9:57 pm to Dorothy
quote:
I guess you've never heard the phrase, "First you make a roux..."
Then you have a stew, not a gravy.
Posted on 6/18/09 at 10:13 pm to yellowfin
quote:
Then you have a stew, not a gravy.
In Cajun cooking... this is pretty true.
Posted on 6/18/09 at 10:25 pm to yellowfin
quote:As said above, this may be true in Cajun cooking, but a "stew" where I'm from didn't contain a roux. It had a thickening agent, but it bore no damn resemblance to what my coonass buds called a "stew". I'll spot a coonass points on gumbo, no doubt, but what the Evangaline area calls a stew is fricked up. By the way, if you make a roux and add a liqiud, WTF is a gumbo vs a Cajun stew?
I guess you've never heard the phrase, "First you make a roux..."
Then you have a stew, not a gravy.
This post was edited on 6/18/09 at 10:26 pm
Posted on 6/18/09 at 10:33 pm to OTIS2
quote:Gumbo is really the consistency of soup. The roux is for flavor. It's not thick really. Maybe a little more than water, but nothing like a stew.
if you make a roux and add a liqiud, WTF is a gumbo vs a Cajun stew?
I always thought a Fricasee' and a stew were the same thing?
Chicken or Meatball in my family, and its pretty thick.This post was edited on 6/18/09 at 10:34 pm
Posted on 6/19/09 at 7:38 am to OTIS2
quote:I'm keeping quiet on this subject, cause my gravy and roux start out with the same ingredients, just not the same ratios, and flour is definitely in both..
OTIS2
Ever had fish gravy? My grandaddy used to make a great fish gravy to pour over the fried taters and to "sop" up with the "light bread".. I don't think he added flour to this..
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