Many Cajun cooks start off their meat gravy, chicken gravy and sausage gravy by caramelizing sugar. The result is a “brown gravy” that everyone likes and Momma would be proud of. Interestingly the gravy is not sweet; caramelizing burns out the sweetness.
Have your meat seasoned or the cabbage cut and ready to add to the roux.Turn fire to highest temperature; add oil; spread sugar evenly over the oil.Do not stir but watch carefully. Let the sugar get a dark brown, almost black. Do not let it get to burnt stage. If you are not ready to add meat or vegetable, remove pot from heat.
Rinse meat with water and pat dry. Season the meat, then place the meat that you are cooking in the sugar roux, stirring frequently until the meat is browned well.
Remove the meat. add the onions, bell pepper, and celery and cook until tender. Add back the meat and add water to cover chicken. Cook on medium heat until tender, adding water as needed to make the best brown gravy to serve over rice.
Dumplings may be added to the dish.
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