📝 About This Recipe
A cornerstone of Acadiana comfort, this authentic Rice and Gravy is a soul-warming staple found on Sunday dinner tables across South Louisiana. This isn't a thin sauce; it’s a rich, dark, 'debris' style gravy born from deeply browned beef chuck and the holy trinity of aromatics. Served over fluffy long-grain white rice, it represents the heart of Cajun home cooking—simple ingredients transformed through patience and a heavy cast-iron pot.
🥗 Ingredients
The Beef & Marinade
- 3 pounds Beef Chuck Roast (cut into 2-inch cubes)
- 2 tablespoons Cajun Seasoning (salt-free preferred to control sodium)
- 3 tablespoons Vegetable Oil (for searing)
- 1 tablespoon Worcestershire Sauce
The Holy Trinity & Aromatics
- 2 large Yellow Onion (finely diced)
- 1 large Green Bell Pepper (diced)
- 2 stalks Celery (diced)
- 4 cloves Garlic (minced)
The Liquid Gold
- 4 cups Beef Stock (low sodium)
- 1/2 teaspoon Kitchen Bouquet (optional, for deep color)
- 2 pieces Bay Leaves
- 1 tablespoon Cornstarch (mixed with 1 tbsp water for a slurry)
The Rice & Garnish
- 2 cups Long-Grain White Rice (uncooked)
- 4 cups Water (for rice)
- 1/2 cup Green Onions (thinly sliced)
- 1/4 cup Fresh Parsley (chopped)
👨🍳 Instructions
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1
Pat the beef cubes completely dry with paper towels. Toss them in a large bowl with the Cajun seasoning and Worcestershire sauce until evenly coated.
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2
Heat the vegetable oil in a heavy-bottomed Dutch oven (cast iron is traditional and best) over medium-high heat until shimmering.
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3
Sear the beef in batches, being careful not to crowd the pan. Brown each side deeply until a dark crust forms—this 'gratin' on the bottom of the pot is the key to the flavor.
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4
Remove the browned beef to a plate and set aside. Lower the heat to medium.
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5
Add the onions, bell pepper, and celery to the pot. Use a sturdy wooden spoon to scrape all the brown bits (fond) off the bottom as the vegetables release their moisture.
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6
Sauté the vegetables for 10-12 minutes until they are soft and the onions begin to caramelize into a golden brown color.
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7
Add the minced garlic and cook for just 1 minute until fragrant.
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8
Return the beef and any accumulated juices back into the pot. Stir in the beef stock and bay leaves. If you want a darker color, add the Kitchen Bouquet now.
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9
Bring the mixture to a boil, then immediately reduce the heat to low. Cover with a tight-fitting lid and simmer for 2 to 2.5 hours, or until the beef is fork-tender and starting to fall apart.
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10
While the beef is simmering, prepare the rice. Rinse the rice in a fine-mesh sieve until the water runs clear. Combine with 4 cups of water in a pot, bring to a boil, then cover and simmer on low for 18 minutes. Fluff with a fork.
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11
Once the beef is tender, check the consistency of the gravy. If you prefer it thicker, stir in the cornstarch slurry and simmer for another 5 minutes uncovered.
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12
Taste and adjust seasoning with extra salt or black pepper if needed. Remove the bay leaves.
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13
Serve a generous ladle of the beef and gravy over a mound of warm white rice. Garnish heavily with green onions and parsley.
💡 Chef's Tips
The secret is in the 'gratin'—don't be afraid to let the meat get very dark brown; that's where the gravy color comes from. Always use long-grain rice like Mahatma or Blue Ribbon; short-grain rice will be too sticky for this dish. If the pot gets too dry while browning the vegetables, add a splash of water or broth to keep the fond from burning. This dish tastes even better the next day after the flavors have had time to marry in the fridge. For an authentic 'debris' style, use a fork to slightly shred some of the beef chunks into the gravy before serving.
🍽️ Serving Suggestions
Serve with a side of buttery sweet corn or smothered green beans with bacon. A slice of buttered French bread is essential for mopping up the extra gravy. Pair with a cold glass of sweetened iced tea or a crisp Louisiana lager. Add a dash of Tabasco or Crystal hot sauce at the table for a vinegary kick. A side of potato salad (often served right on top of the rice) is a classic Cajun accompaniment.