A Cajun rice and sauce is a staple in the realm of Acadian food, and when you cook your own you’ll get why. The key to any great rice and sauce formula is to utilize greasy cuts of meat like hurl cook, short rib, neck slashes, and 7-steak – the fatter the cut the better. The objective is to cook the meat low and slow, and long sufficient that the fat starts to separate (as a rule around 4 hours). You’ll see that the meat will go from extreme to self-destruct delicate, and the more you cook it from that point the better it will get.
We’ve likewise remembered some discretionary elements for a great twist for this exemplary dish. Utilizing soy sauce and earthy colored sugar might appear to be peculiar right away, however, it’s an extraordinary commendation to the generous flavors, as the sugar will assist break with bringing down the fat and gives a decent coating while the soy sauce adds sodium and makes a more obscure and more extravagant sauce.
Cajun Rice and Gravy Ingredients:
2-3 lb. of beef chuck roast, neck chops, 7-steak or short rib
1 cup chopped onion
1 cup chopped green bell pepper
½ cup chopped celery
1/2 cup chopped green onions
2 tablespoon minced garlic
1 teaspoon Best Stop Cajun seasoning
1 teaspoon of dried rosemary
1 teaspoon of dried basil
1 teaspoon of dried thyme
2 bay leaves
1 Cube of Beef Bouillon or 1 cup of Beef Stock
1 tablespoon vegetable oil
Hot sauce to taste
3 tablespoons of brown sugar
½ cup of low-sodium soy sauce
- Season your choice of beef with Best Stop Cajun seasoning blend
- Heat oil in a large saucepot over high heat and chop your onion, green onions, bell pepper, and celery as your pot heats up.
- Once the pot is as hot as it can get (without burning the oil!) brown beef quickly on both sides. Don’t worry if it starts to stick, the meat will naturally lift as the surface browns while also seasoning the pot in the process.
- Remove the beef from the pot and place to the side, lower heat to medium-low, and stir in your onion, green onions, bell pepper, celery, and minced garlic.
- Cook vegetables for 5-10 minutes until they begin to carmelize
- As soon as the vegetables begin to carmelize, add your beef back into the pot along with enough water to just cover the ingredients. Or, if using optional ingredients, add soy sauce, brown sugar, and enough water to just cover the ingredients.
- Allow the water to come to a bare simmer uncovered
- Cook for 4-6 hours, adding water as needed. About 2 hours in add rosemary, basil, thyme, bay leaves, and bouillon/stock.
- The more time you let this recipe cook, the more tender the meat will become as the fat begins to break down. You’ll know it’s close as the beef begins to fall apart with minimal effort.
- Serve over rice and add hot sauce to taste!