Rice and gravy facts for kids
Smothered turkey with rice and gravy
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| Place of origin | United States |
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| Region or state | Louisiana |
| Main ingredients | Meats, brown gravy, rice |
Rice and gravy is a super popular and important dish in Louisiana, especially in Creole and Cajun cuisine. It's made by cooking meat until it's super tender, then using the yummy bits left in the pan to make a rich, brown gravy. This delicious gravy is then poured over hot, fluffy rice.
How to Make Rice and Gravy
Rice has been grown a lot in southwest Louisiana since the late 1800s. It's a big part of many local dishes like gumbo and étouffée.
People often make rice and gravy with cuts of meat that might be a bit tougher. They cook it slowly in a heavy pot for a long time. This makes the meat super soft and easy to eat!
You can use almost any kind of meat, like beef, pork, or chicken. Meats with a little more fat, like some cuts of beef or pork, or even duck, help make a richer gravy. If you use leaner meats, adding andouille sausage or tasso can make the dish even better.
Often, cooks add the "Holy Trinity" to the meat. This is a mix of onions, bell peppers, and celery. These vegetables add lots of flavor to the dish as it cooks.
Why This Dish is Special
Rice and gravy was first a favorite meal for farmers and people who did hard work. Today, you can often find it in local restaurants that serve "plate lunches." These are meals with a main dish and a few side dishes.
There's even a documentary film from 2009 called Raised on Rice and Gravy. It shows how popular this dish is in Acadiana, which is the Cajun part of Louisiana. People love it so much that there's even an annual "Rice and Gravy Cook-Off" in Lafayette!
Gallery
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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
