The Tradition of Cajun Rice and Gravy
A Taste of Home
Broussard Collection
Are you a fan of Cajun cooking? Did you grow up savoring the flavors of rice and gravy? In this article, we will take a deep dive into the traditional Cajun dish of rice and gravy. Passed down through generations, this beloved recipe holds a special place in many Cajun households. Join me as we explore the history, ingredients, and techniques behind this comforting and flavorful dish.
A Rich Cajun Heritage
Cajun Rice and Gravy is more than just a recipe - it is a tradition deeply rooted in Cajun culture. Growing up in a traditional Cajun home, I had the privilege of experiencing the flavors of this dish firsthand. My parents spoke Cajun French and instilled in me a love for our culinary heritage. Raised on a small cattle farm, we raised our own livestock and grew our own fruits and vegetables. This self-sufficiency taught me the value of hard work and resourcefulness.
The Journey Begins: Ingredients and Meat Selection
To create the perfect rice and gravy, you need to start with the right ingredients. The key to a good rice and gravy lies in the meat selection. In the video, I choose short ribs and shank, but you can experiment with different cuts of meat based on your preference. The meat should be seasoned well, and my go-to Cajun seasoning is Kfred. Don't be afraid to add some Worcestershire sauce and Tabasco sauce for an extra kick of flavor.
Cooking Techniques: Building Layers of Flavor
Now that you have your meat ready, it's time to heat up the pot and start cooking. One of the secrets to a rich and flavorful gravy is to sear the meat properly. By browning the meat, you create a caramelized crust that adds depth and complexity to the dish. Make sure to turn the meat occasionally to ensure even cooking.
A Special Twist: Terry's Coleslaw
While the meat is simmering, let's take a detour and explore my my special coleslaw recipe. This unique twist on a classic side dish adds a refreshing element to the meal. Made with a combination of finely chopped cabbage, red pepper jelly, tobasco sauce, and Kfred's, this coleslaw complements the rich flavors of the rice and gravy.
Simmer and Scrape: The Secrets of a Perfect Gravy
Once the meat is nicely browned, it's time to add the Holy Trinity - a combination of chopped onions, bell peppers, and garlic. This trio of flavors serves as the foundation for the gravy. As the gravy cooks, make sure to scrape the bottom of the pot to release any flavorful bits stuck to the surface. This process is known as deglazing and helps to enhance the taste of the gravy.
The Art of Thickening: From Boiling to Perfect Consistency
As the gravy simmers, you'll notice the meat starting to fall apart. This is a sign that it's time to add the finishing touches. Taste the gravy and adjust the seasoning if needed. Also add chives/onion tops for a burst of freshness. To thicken the gravy, consider leaving the lid off the pot and allowing it to reduce to your desired consistency.
Time to Indulge: Serving and Enjoying
After all the hard work, it's finally time to sit down and enjoy the fruits of your labor. Serve the rice and gravy alongside fluffy white rice, allowing the flavors to melt together. The tender meat and rich gravy will warm your soul, transporting you to the heart of Cajun country. Don't forget to sprinkle some chopped parsley on top for a pop of color.
Embracing Family Traditions
In conclusion, Cajun Rice and Gravy is more than just a dish - it's a symbol of family, resilience, and the rich Cajun heritage. I am grateful to have grown up in a household where tradition and good food were cherished. The lessons I learned from my parents, their strength, and my mom's love for cooking have shaped who I am today. I am proud to carry on the legacy of this beloved recipe and share it with others.
Remember, cooking is not just about the end result but also about the journey. So gather your ingredients, embrace the flavors of Cajun cuisine, and create memories that will last a lifetime.
Bon appétit!
Terry D. Broussard
Additional Information:
Cooking time can vary depending on the cut of meat and desired tenderness. Feel free to experiment with different Cajun seasonings to find your favorite. Serve the rice and gravy with a side of crusty French bread for a complete meal.
Timestamp of Video
Mom’s Famous Rice-n-Gravy,
(You can move forward in the video to the timestamp you choose – See Below)
Timecodes
0.00 – Intro
0.41 – What type of meat we are cooking in this video
0.59 – What is the trick to a good rice and gravy
1:12 – Ingredients
1:32 – Favorite Cajun Seasoning
1:45 - Something different with coleslaw
1:99 – Season the meat
2:48 – My theory of Cajun spicy food
3:46 – Heat up the pot and add meat
5:07 – Checking our meat in the pot and turning the meat for the first time
6:09 – Making our special coleslaw
7:15 – How did I come up with this coleslaw dish
8:51 – Back to checking our meat
9:17 – Pulling the short ribs and adding the shank
9:44 – What is the most important part of making a gravy.
10:10 – remove meat & adding out Holy Trinity (one large onion, one large bell pepper and lots of garlic)
11:03 – How do I scrap the bottom of the pot to get all the goodness off the bottom
11:47 – Add the meat back to pot
12:29 – Hard work is done and now time to bring to a boil
13:25 – Gravy has come to a boil, add parsley at this point
14:32 – Meat is started to fall apart, tasting for our seasoning at this point
15:25 – Adding Chives/Onion Tops
16:00 – Decided to leave the lid off to start thickening up our gravy.
16:15 – Time to Eat!
17:00 Thank you for Watching, This is a Cajun Tradition.
Ingredients
1 Large Onion - chopped
1 Large Bell pepper - chopped
5 cloves of Garlic – minced
1/2 cup chopped green onions
1/2 cup chopped Parsley
2tb Olive oil
Salt and Pepper to taste
Cajun Seasoning to taste – Kfred is my go to now
Worcestershire sauce
Tabasco Sauce
See video of how we cook it.
Reviews are so Important
Please leave a review on how I can make these better or just how you think this one went. Thanks again and I hope your day is very blessed!
