What is a Grease Gravy?

It' was a big deal in NOLA East, before them waters came up..

So it's just the fat?

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I thought it was a gravy made with grease. Like fry up some deer meat in some oil, retain a little of the oil, stir in flour and water and have yourself a gravy. When I have heard the term grease gravy that's what I thought anyway. I grew up on such gravies.

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Yeah, like a long roux or roux made with some sort of fat. I get that, but this person claims you don't add flour.

My grandma made a grease gravy when she cooked pork chops. As best I can recall, she browned the pork chops and onions then just added a little water to the pot and let the chops simmer until tender. She didn't add any roux or flour. Served over short grain rice.

Google has flour in pretty much all grease gravy pics. Seems like the person telling you it has no flour, might be in the vast minority of people who make it without flour.

In fact, said friend is eating grease. not gravy.

quote:

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I thought it was a gravy made with grease. Like fry up some deer meat in some oil, retain a little of the oil, stir in flour and water and have yourself a gravy. When I have heard the term grease gravy that's what I thought anyway. I grew up on such gravies

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this is how my mom and maw maw always made grease gravy

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Google has flour in pretty much all grease gravy pics. Seems like the person telling you it has no flour, might be in the vast minority of people who make it without flour. In fact, said friend is eating grease. not gravy.

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Google doesn't know south central La cooking well enough. A grease gravy, per my EP tutors, had no thickening agent other than onions. I don't care for the term.

I do a black iron chicken dish that you brown then saute onions and garlic and return the meat to the pot, cover and then cook in the oven for an hour or so.

The juices and fat render out and make what I call "pan drippings". We serve that over the rice. Probably the same thing, but Pan Drippings sure sounds more appetizing to me.

Ain't no flour in grease gravy. Just grease and meat drippings.

Never really heard it called a "grease gravy" but I always make a gravy without flour. I guess the grease they are talking about is the fact that you start browing your meat with some oil & that along with the meat drippings is the base for your gravy. But no one I know, from REAL Cajun kitchens, makes a gravy with grease as the main liquid. You just brown your meat real well (flavor & color come from this) in a little oil, scratch the pot as you go, add a bunch of onions (thickner), a little liquid as needed, & let that "honeymoon" for a good while. If you are starting with quality meat, know how to brown it properly, you don't need flour to make a gravy & you sure as hell don't need kitchen bouquet to give it color!