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Two chuck roasts in a large magnalite pot that are browned and water being poured to make gravy.

Rice And Gravy, A Cajun Staple

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5 from 1 review

Revealing a few secrets to perfect rice and gravy!

  • Total Time: 2 hours 50 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 tablespoon cooking oil
  • 1  3-pound chuck roast
  • salt, pepper, and other seasonings to taste or use your favorite seasoning blend
  • 1/4 cup dried herbs and vegetables (such as Zydeco Chop Chop) rehydrated in 1/4 cup water                     or                                                                                                                                                                               1/3 cup fresh herbs and vegetables (such as onion, celery, garlic, peppers, and parsley), finely chopped 
  • 4 cups water or more
  • 4 medium potatoes, cut in half, optional
  • 4 carrots, cut in pieces, optional
  • 1 celery stalk, cut in pieces, optional

Instructions

  1. Season roast generously, then cut slits into it and stuff with the herbs and vegetables.
  2. Pour oil into a large, heavy pot and heat until hot.
  3. Place roast into the hot oil and brown on both sides until very dark, almost burning it, leaving dark drippings in the pot.
  4. Add 4 cups of water or enough to cover the top of the roast.
  5. Bring to a boil, then turn the heat down and cover the pot to slowly simmer the roast for about 2 hours, checking to see if adding more water is needed.
  6. Serve or add potatoes, carrots, and celery to the top of the roast and cook until the vegetables are fork-tender, about a half-hour.

Notes

  • Whole crushed garlic cloves can be used alone to stuff the roast instead of the herbs and vegetables.
  • Let meat marinate in the refrigerator overnight after seasoning and stuffing for a more flavorful roast and easier prep time before your meal.
  • The secret to a good gravy is browning the meat as dark as you can get it.
  • After cooking, the gravy should be dark and flavorful; if it's too thin from adding too much water then cook down the juices by itself until it's slightly thickened.
  • Gravy can be thickened more with a little water and corn starch (or flour) mixture but this is not necessary if it's cooked correctly.
  • Author: Louisiana Woman
  • Prep Time: 20 minutes
  • Cook Time: 2 1/2 hours
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: Cajun
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