Rice and Gravy

4 servings Prep: 5 m Cook: 50 m Total: 55 m Beginner
5.0/5 (11)
Rice and Gravy
Rice and gravy is a staple here in South Louisiana. It’s one of the first things you learn to cook. Any meat can be used, including chicken. This recipe was used in an instructional blog post if you’d like to have more guidance or see more photos.
Rice and gravy is a staple here in South Louisiana. It’s one of the first things you learn to cook. Any meat can be used, including chicken. A true Cajun classic with deeply browned meat and rich, dark gravy served over fluffy rice.

Ingredients

4 servings
  • 1 lb round steak or beef steak
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • Salt and pepper to taste
  • Minced green onions and garlic (optional)
  • 2 cups rice, prepared
  • 1 tbsp oil
  • Cast iron or Magnalite pot

Step-by-Step Instructions

  1. Prepare 2 cups of rice according to package directions.
  2. Cut up the steak into bite size portions. Salt and pepper the meat.
  3. Put a small amount of oil in the bottom of the pot so that the meat will not stick. Heat the oil on medium heat and then add the meat. Stir while browning the meat. Don’t be afraid to brown it; it will not burn if you keep turning it.
  4. Once the meat is browning, add a little water at a time. Once the meat is really brown and the water has evaporated, add your onions and cook until the onions have softened and turned brown. Add the bell peppers, cook for a few minutes, then add enough water to cover the meat and let it cook down on low to medium heat until the meat is tender.
  5. The gravy can be adjusted to meet your tastes: Reduce the water to make thicker gravy. If the gravy is too thick, add more water. If too thin, cook down some more. The more onions you have, the thicker your gravy will be. The browner your meat, the darker your gravy will be. Serve that wonderful gravy and meat over rice….hence rice and gravy!

Common Problems and Solutions

Q: Why is my gravy too thin?

A: Add more onions next time—they release liquid that thickens as it cooks down. You can also simmer uncovered longer to reduce the liquid. The gravy should coat a spoon nicely.

Q: The meat is tough. What did I do wrong?

A: The meat needs to simmer on low to medium heat until tender, which can take 45 minutes to an hour depending on the cut. Don't rush it. Adding water and cooking down slowly breaks down the fibers.

Q: My gravy isn't dark enough. How do I fix it?

A: You didn't brown the meat long enough. Really push the browning—the meat should be deep brown, almost caramelized. This is where all the color and flavor in the gravy comes from.

Tips and Techniques

A lot of Cajuns like adding corn or peas to this dish. They both complement pork or beef rice and gravy so well! The key to great gravy is patience with the browning step—don’t rush it. Use a cast iron or Magnalite pot for best results.

Ingredient Substitutions

  • round steak: pork chops, chicken pieces, or any stewing meat
  • bell pepper: any color bell pepper or omit

Equipment Needed

  • Cast iron pot or Dutch oven
  • Magnalite pot (traditional Louisiana cookware)
  • Wooden spoon for stirring

Historical Context

Rice and gravy represents the heart of everyday Cajun home cooking. It’s one of the first dishes young Cajuns learn to prepare, passed down through generations. The technique of browning meat to build a flavorful gravy comes from French cooking traditions, adapted by Acadians with whatever meat was available—beef, pork, chicken, or game.