 Smothered turkey with rice and gravy | |
| Place of origin | United States |
|---|---|
| Region or state | Louisiana |
| Main ingredients | Meats,brown gravy,rice |
Rice and gravy (French:du riz et de la sauce) is astaple ofLouisiana Creole andCajun cuisine,[1] made bydeglazing a pan to make browngravy, simmering with extra seasonings, and serving over steamed or boiledrice.
Rice has been a major agricultural export crop in southwestLouisiana since the late 1800s[1] and has become a staple of local cuisine in dishes such asboudin,gumbo andétouffée. Rice and gravy is traditionally made from cheaper cuts of meat and cooked in acast iron pot for a long time in order to let the tough cuts of meat becometender.[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, whilevenison and leaner cuts of beef and pork are more difficult to make tender, but can be helped by addingandouille sausage or cured porktasso to the dish during thebrowning orsmothering process.[2] Often the meat is cooked with theCajunholy trinity, amirepoix variant ofonions,bell peppers, andcelery 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 localplate 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 inAcadiana cuisine.[11]Abbeville nativeBobby Charles' Rice 'N' Gravy Records is named for the popular dish.[12]Acadian Village inLafayette is home to the annual "Rice and Gravy Cook-Off" sponsored by the Louisiana Beef Council.[13][14]
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