looking for a good rice and gravy recipe if anyone has one

Ask Mike da Tigah if he will share.

I have a really good, quick and easy recipe for Chicken: 1) Brown cut seasoned pieces of chicken in olive oil. 2)Pour one can of Rotel Tomatoes, stir. 3) Mix about 1/2 cup of Tony's dry roux mix in 2 cups of water (if you are making a lot, adjust)
4) Pour roux mixture in chicken and tomatoes and stir. 5) When mixture begins to boil, cover and simmer on low. 6)Serve over Rice and enjoy!
This is an old fashion Smothered Chicken recipe that goes a long way!! Hope it helps

season some meat of your choosing. Stew meat works well. Brown the hell out of it....til nearly burnt (don't burn it). Throw in some onions/bell pepper (I hate celery), brown that with the meat--try to get a good sear on the meat first though. Or start with the veggies first. I switch back and forth sometimes. the key is in the browning of the meat.

I throw in some worchester sauce, garlic powder and of course Tony's. I'm a big fan of my rice and gravy.

Once you have all kinds of brownness on your meat and you are out of water in the pot, pour on a cup of water. you should have a nice dark caramel color of gravy.

I like to throw in a can of dawn's steak gravy to extend my gravy.

PS that is cajun-style. You'll never see a--or THIS coonass using tomatoes to make gravy.

I wouldn't put tomatoes in my gravy, but....

I do love those rotel bastards so I know I would like it.

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You must be, yep from Mississippi

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They must not sell Rotel in LA


FWIW, tomatoe gravy is the shite, although we use fresh tomatoes for ours...

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They must not sell Rotel in LA

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Yeah, it's great in melted velveeta. For rice & gravy not so much.

I still bet it tastes great even though it is some Frankenstein concoction.

For me, normal "rice and gravy" is white rice and brown gravy. The gravy is usually made in the same skillet as the deer or whatever just came out of...

Like I said earlier, tomatoe gravy is the shite. It's not the gravy that we make the most, but it is certainly good.

I still can't figure out why I like rotel tomatoes but hate fresh tomatoes.