Rice and gravy is a staple of

Louisiana Creole Louisiana Creole ( lou, Kréyòl Lalwizyàn, links=no) is a French-based creole language spoken by fewer than 10,000 people, mostly in the state of Louisiana. It is spoken today by people who may racially identify as White, Black, mixed, and N ...

and

Cajun cuisine Cajun cuisine (french: cuisine cadienne , es, cocina acadiense) is a style of cooking developed by the Cajun– Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish ...

, made by deglazing a pan to make brown

gravy Gravy is a sauce often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture. The gravy may be further coloured and flavoured with gravy salt (a simple mix of sa ...

, simmered with extra seasonings, and served over steamed or boiled

rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

Preparation

Rice has been a major agricultural export crop in southwest

Louisiana Louisiana , group=pronunciation (French: ''La Louisiane'') is a state in the Deep South and South Central regions of the United States. It is the 20th-smallest by area and the 25th most populous of the 50 U.S. states. Louisiana is bord ...

since the late 1800s and has become a staple of local cuisine in dishes such as

boudin Boudin () are various kinds of sausage in French, Luxembourgish, Belgian, Swiss, Québécois, Acadian, Aostan, Louisiana Creole, and Cajun cuisine. Etymology The Anglo-Norman word meant 'sausage', 'blood sausage' or 'entrails' in general. ...

gumbo Gumbo (Louisiana Creole: Gombo) is a soup popular in the U.S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish (or sometimes both), a thickener, and the Creole "h ...

and

étouffée Étouffée or etouffee (, ) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of southwest Lou ...

. Rice and gravy is traditionally made from cheaper cuts of meat and cooked in a cast iron pot for a long time in order to let the tough cuts of meat become tender. Beef, pork, chicken or any other meat can be used in its preparation. Fattier cuts of beef and pork, as well as chicken, squirrel, rabbit, turkey necks, wild pig, and duck lend themselves more easily to the making of the gravy, while

venison Venison originally meant the meat of a game animal but now refers primarily to the meat of antlered ungulates such as elk or deer (or antelope in South Africa). Venison can be used to refer to any part of the animal, so long as it is edibl ...

and leaner cuts of beef and pork are more difficult to make tender, but can be helped by adding

andouille Andouille ( , ; ; from Latin'induco') is a smoked sausage made using pork, originating in France. France In France, particularly Brittany and Normandy, the traditional ingredients of andouille are primarily pig chitterlings, tripe, onions, wi ...

sausage or cured pork

tasso TASSO (Two Arm Spectrometer SOlenoid) was a particle detector at the PETRA particle accelerator at the German national laboratory DESY. The TASSO collaboration is best known for having discovered the gluon, the mediator of the strong interaction an ...

to the dish during the

browning Browning may refer to: Arts and entertainment * The Browning, an American electronicore band * ''Browning'', a set of variations by the composer William Byrd Places * Browning, Georgia, USA * Browning, Illinois, USA * Browning, Missouri, ...

smothering Asphyxia or asphyxiation is a condition of deficient supply of oxygen to the body which arises from abnormal breathing. Asphyxia causes generalized hypoxia, which affects primarily the tissues and organs. There are many circumstances that can ...

process. Often the meat is cooked with the

Cajun The Cajuns (; French: ''les Cadjins'' or ''les Cadiens'' ), also known as Louisiana ''Acadians'' (French: ''les Acadiens''), are a Louisiana French ethnicity mainly found in the U.S. state of Louisiana. While Cajuns are usually described as ...

holy trinity The Christian doctrine of the Trinity (, from 'threefold') is the central dogma concerning the nature of God in most Christian churches, which defines one God existing in three coequal, coeternal, consubstantial divine persons: God th ...

, a

mirepoix A mirepoix ( ; ) is a flavor base made from diced vegetables cooked—usually with butter, oil, or other fat—for a long time on low heat without coloring or browning, as further cooking, often with the addition of tomato purée, creates a dar ...

variant of

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the on ...

bell pepper The bell pepper (also known as paprika, sweet pepper, pepper, or capsicum ) is the fruit of plants in the Grossum Group of the species ''Capsicum annuum''. Cultivars of the plant produce fruits in different colors, including red, yellow, orange ...

s, and

celery Celery (''Apium graveolens'') is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, ...

in roughly equal quantities, although other vegetables can also be used. Originally a dish favored by farmers and laborers, it is now often served in local

plate lunch The plate lunch ( haw, pā mea ʻai) is a quintessentially Hawaiian meal, roughly analogous to Southern U.S. meat-and-threes. However, the pan-Asian influence on Hawaiian cuisine, and its roots in the Japanese bento, make the plate lunch unique ...

houses. ''Raised on Rice and Gravy'', a 2009 documentary film by Conni Castille and Allison Bohl, chronicles the prevalence of the dish at local plate lunch houses and its enduring popularity in

Acadiana Acadiana (French and Louisiana French: ''L'Acadiane''), also known as the Cajun Country ( Louisiana French: ''Le Pays Cadjin'', es, País Cajún), is the official name given to the French Louisiana region that has historically contained ...

cuisine.

Abbeville Abbeville (, vls, Abbekerke, pcd, Advile) is a commune in the Somme department and in Hauts-de-France region in northern France. It is the chef-lieu of one of the arrondissements of Somme. Located on the river Somme, it was the capital of ...

native

Bobby Charles Robert Charles Guidry (February 21, 1938 – January 14, 2010), known as Bobby Charles, was an American singer-songwriter. Early life An ethnic Cajun, Charles was born in Abbeville, Louisiana, United States, and grew up listening to Cajun mus ...

' Rice 'N' Gravy Records is named for the popular dish. Acadian Village in

Lafayette Lafayette or La Fayette may refer to: People * Lafayette (name), a list of people with the surname Lafayette or La Fayette or the given name Lafayette * House of La Fayette, a French noble family ** Gilbert du Motier, Marquis de Lafayette (1757� ...

is home to the annual "Rice and Gravy Cook-Off" sponsored by the Louisiana Beef Council.

Gallery

File:Smothered pork roast rice and gravy HRoe 2012.jpg, Smothered pork roast rice and gravy File:Garys Hamburger steak with rice and gravy HRoe 2012.jpg,

Hamburger steak Hamburg steak is a patty of ground beef. Made popular worldwide by migrating Germans, it became a mainstream dish around the start of the 19th century. It is similar to Salisbury steak. It is considered the origin of the ubiquitous hamburger, whe ...

with rice and gravy

File:Garys Smothered steak rice and gravy HRoe 2012.jpg, Smothered steak rice and gravy plate lunch

References

External links

* * * {{Cuisine of the United States Cajun cuisine Cuisine of New Orleans American rice dishes

Preparation

Gallery

See also

References

External links