Cajun rice and gravy thread

I have burned the onions and ruined it before.

Dear God that looks delicious. I usually use a chuck roast but I might have to go the pork route next time.

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I really like dong

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Well. That's nice. I guess.

Gives us some cliff notes on how you did it and how it turned out.

My tips....don't be afraid to season the damn gravy. There is a world of deliciousness beyond mere onions.....a little chopped bell pepper, a small amount of diced celery won't go amiss. Thyme plays well with beef, sage w pork and poultry, black pepper w everything. Lots of garlic (add with the liquid so it doesn't burn), and a little acid (tiny splash of vinegar, red wine, lemon juice, etc) goes a long way to adding roundness/balance.

All too often, rice n gravy is boring.

Rice and gravy isn't boring when you out of Cajun country. It's all I ever ask my mom to make when I go home. I grew up on it and a good gravy is never boring.

Long, low, slow...browning the meat, remove, then the onions, then building the gravy just a little bit of liquid at a time. Salt, red and black pepper only. Those are the key components.

This is how I do it.

-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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I really like dong a stuffed pork roast too.

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Freudian slip?

I'm a French speaking ethnic Cajun. I'm not bastardizing anything, I'm just cooking what tastes good. But maybe prairie Cajuns don't like flavor? Joking here, people.