Rice and gravy
Smothered turkey with rice and gravy | |
Place of origin | United States |
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Region or state | Louisiana |
Main ingredients | Meats, brown gravy, rice |
Rice and gravy is a staple of Louisiana Creole and Cajun cuisine,[1] made by deglazing a pan to make brown gravy, simmering with extra seasonings, and serving over steamed or boiled rice.
Preparation
[edit ]Rice has been a major agricultural export crop in southwest Louisiana since the late 1800s[1] and has become a staple of local cuisine in dishes such as boudin, gumbo and étouffée. 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.[2] Beef,[3] pork,[4] chicken or any other meat can be used in its preparation.[5] Fattier cuts of beef and pork, as well as chicken, squirrel,[6] rabbit,[7] turkey necks,[8] wild pig, and duck lend themselves more easily to the making of the gravy, while venison and leaner cuts of beef and pork are more difficult to make tender, but can be helped by adding andouille sausage or cured pork tasso to the dish during the browning or smothering process.[2] Often the meat is cooked with the Cajun holy trinity, a mirepoix variant of onions, bell peppers, and celery in roughly equal quantities, although other vegetables can also be used.[9]
Originally a dish favored by farmers and laborers, it is now often served in local plate lunch houses.[10] 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 cuisine.[11] Abbeville native Bobby Charles' Rice 'N' Gravy Records is named for the popular dish.[12] Acadian Village in Lafayette is home to the annual "Rice and Gravy Cook-Off" sponsored by the Louisiana Beef Council.[13] [14]
Gallery
[edit ]-
Smothered pork roast rice and gravy
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Hamburger steak with rice and gravy plate lunch
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Smothered steak rice and gravy plate lunch
See also
[edit ]References
[edit ]- ^ a b "Eat". Lafayettetravel.com. Retrieved 2012年11月24日.
- ^ a b Reed, David W. "Smothered Meat With Rice and Gravy". Texas A&M University . Retrieved 2012年11月24日.
- ^ "Smothered seven steaks". WAFB . Retrieved 2012年11月26日.
- ^ Foreman, Mary. "Smothered Pork Roast with Rice". Deep Dish South. Retrieved 2012年11月28日.
- ^ "Rice and Gravy". Realcajunrecipes.com. Retrieved 2012年11月24日.
- ^ "Smothered squirrel in pan gravy". Louisiana Public Broadcasting . Retrieved 2012年11月26日.
- ^ "Smothered rabbit with mushrooms". Louisiana Public Broadcasting . Retrieved 2012年11月26日.
- ^ "Smothered Turkey Necks in Onion Gravy". Chef John Folse & Company. Retrieved 2012年11月26日.
- ^ Hoffpauir, Stephanie (2008年01月02日). "Acadiana Living: The magnificence of rice and gravy". The Daily Advertiser . Gannett Company . Retrieved 2012年11月24日.
- ^ "Raised on Rice and Gravy". The Independent . Retrieved 2012年11月24日.
- ^ Tutwiler, Mary. "Cinematic Arts Workshop plates up rice and gravy film". The Independent . Retrieved 2012年11月24日.
- ^ Johnson, Karen (2008年09月01日). "Bobby Charles Releases Long Awaited CD: "Homemade Songs"". All About Jazz. Retrieved 2012年11月25日.
- ^ "U.S. Rice Promoted at Rice and Gravy Festival" (PDF). USA Rice Federation. Archived from the original (PDF) on 2015年02月07日. Retrieved 2012年11月26日.
- ^ "Rice and Gravy Cook-Off". Letspolka.com. Archived from the original on 2012年01月26日. Retrieved 2012年11月26日.
External links
[edit ]- Castille, Conni. "Raised on Rice and Gravy". Archived from the original on 2013年01月19日. Retrieved 2012年11月24日.
- "Rice and Gravy". Bouillie. 2011年03月29日. Retrieved 2012年11月24日.
- "Calories in Rice with gravy". Fatsecret.com. Retrieved 2012年11月24日.