A Cajun rice and gravy is a staple in the world of Acadian cuisine, and once you cook your own you’ll understand why. The secret to any good rice and gravy recipe is to use fatty cuts of meat like chuck roast, short rib, neck chops and 7-steak – the fatter the cut the better. The goal is to cook the meat low and slow, and long enough that the fat begins to break down (usually around 4 hours). You’ll notice that the meat will go from tough to fall-apart tender, and the more you cook it from there the better it will get.
We’ve also included some optional ingredients for a fun spin on this classic dish. Using soy sauce and brown sugar may seem strange at first, but it’s a great compliment to the hearty flavors, as the sugar will help break down the fat and provides a nice glaze while the soy sauce adds sodium and creates a darker and richer gravy.
Cajun Rice and Gravy Ingredients:
1 cup chopped onion
1 cup chopped green bell pepper
½ cup chopped celery
1/2 cup chopped green onions
2 tablespoon minced garlic
1 teaspoon Best Stop Cajun seasoning
1 teaspoon of dried rosemary
1 teaspoon of dried basil
1 teaspoon of dried thyme
2 bay leaves
1 Cube of Beef Bouillon or 1 cup of Beef Stock
1 tablespoon vegetable oil
Hot sauce to taste
3 tablespoons of brown sugar
½ cup of low-sodium soy sauce
- Season your choice of beef with Best Stop Cajun seasoning blend
- Heat oil in a large saucepot over high heat and chop your onion, green onions, bell pepper, and celery as your pot heats up.
- Once the pot is as hot as it can get (without burning the oil!) brown beef quickly on both sides. Don’t worry if it starts to stick, the meat will naturally lift as the surface browns while also seasoning the pot in the process.
- Remove the beef from the pot and place to the side, lower heat to medium-low and stir in your onion, green onions, bell pepper, celery and minced garlic.
- Cook vegetables for 5-10 minutes until they begin to carmelize
- As soon as the vegetables begin to carmelize, add your beef back into the pot along with enough water to just cover the ingredients. Or, if using optional ingredients, add soy sauce, brown sugar and enough water to just cover the ingredients.
- Allow the water to come to a bare simmer uncovered
- Cook for 4-6 hours, adding water as needed. About 2 hours in add rosemary, basil, thyme, bay leaves and bouillon/stock.
- The more time you let this recipe cook, the more tender the meat will become as the fat begins to break down. You’ll know it’s close as the beef begins to fall apart with minimal effort.
- Serve over rice and add hot sauce to taste!
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