I want to cook a rice and gravy

What do you mean by "cajun style"?

Also, we talking roast or round steak?

This is the way my moms always did it.


oil in magnalite

dust outside of roast with flour after putting garlic in slits in multiple places

brown the sides of the roast

add water to cover half of roast, cover, and put in oven for about 2 or tree hours flipping and rotating the roast.

When I do it, sometimes I will make a little bit of roux while I am browning the roast. I think it makes a better (thicker) gravy.

Take pork and sausage and brown with a little musterd, seasoning, and a little water. Brown until the you get the grease and juices to stick to the bottom of pot. Remove meat and add onion and belle pepper to pot with water. Scrape bottom of pot and cook until veggies are wilted. The color of you water should be dark. The darker the better at this point. Add meat back in fill pot with water and let cook for 2-3 hours add water as needed. With about 30 minutes to go add a can of steak and mushroom sauce to help thicken gravy. At the end you should be able to curt the meat with a fork and have just enough fluid to cover the meat. Your welcome.

I learned this from friends in Eunice if that gives it any credit.

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With about 30 minutes to go add a can of steak and mushroom sauce


What is this? you talking about soup?

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The last bit is optional and only added if the gravy is very thin. Hope that clears things up.

I am kind of curious too, I have never heard of it either.

My favorite it with t bones sliced VERY thin. Not popular here but they don't know what they're missing.

My second choice is 7 steak. Makes a great rice and gravy. Brown the shyt out of it. THAT is what makes the best gravy.

Oh, I love guineas in a rice & gravy too.

The British eat this stuff everyday and it is very good.

brown pork chops and cut up sausage
take out meat and brown trinity
add stock and meat back, seasoon to taste

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That sounds good, most of what I have found on the web uses round steak.

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It's really simple. If you've worked with roux's before then it's pretty easy.

Brown roundsteaks in oil. Remove steaks. Add flower. Stir roux until it is a good caramel color. Add onion, bellpepper. Stir until chocolate color. Add garlic. Stir until deep brown. Add round steak back in, pour in some beef broth or beef stock. Let simmer about 40 minutes.

This can be applied to any type of rice and gravy. Same can be done for chicken rice and gravy.

Edit: I think i know what i'm cooking for dinner sunday.

Whatever you've cooked, whether it's chicken or a roast in a crock pot or on the stove, or Italian sausages in a braizer you'll have drippings off the meat.

Remove your meat from the pot or pan and skim the grease off the drippings.

Put your flat bottom pot or pan on the stove with your meat drippings and bring your heat to medium high and have a cup of tepid water handy to "deglaze your pan" (once you've mastered gravy 101 you can use white or red wine.. or a veal stock for your deglazing)
Keep your pan or pot with drippings on med high and stir continuously until your drippings have thickened. (If you don't have alot of drippings you can add water and a mushroom sauce as described above, chicken, beef or veal stock to add to the drippings. Continue deglazing the pan and don't let the drippings stick or burn in the pan.. Add water and/or reduce or raise the heat as required.)
Once your gravy has reached the desired thickness and color, reduce your fire and let the gravy gradually cool (about 5-10 mins.. and stir occassionally to keep the gravy from sticking.)
Now you have to thicken the gravy: Take a rounded tbsp of corn starch and dissolve it in about 4-6 oz of water. Once the pan has cooled a bit, add the corn starch and water and stir it well.. Then reintroduce heat to your pan.. (to cook off the taste of the corn starch) and heat your gravy to a boil, stirring, for about 5 minutes. At this point you can add a handful of thinly sliced onion tops and/or cooked mushrooms if you desire.

It'll take practice but once you get the hang of it you'll learn that the less canned or prepackaged stuff you add to your gravy, the better your gravy will be.

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add just a little bit of tomato sauce-

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This is a "secret" technique employed by Italians when making gravy for Italian sausages.. and is delicious also your making Italian sausages and gravy. Veal stock is used to deglaze the pan.