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Sugar RouxOther
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Submitted by Maw Maw Friend Loretta
on Saturday, May 09, 2009
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| Makes: | |
| Prep Time: | 15 minutes |
| Cook Time: | 1 hour, 0 minutes |
| Ready In: | 1 hour, 15 minutes |
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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. |
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| Ingredients |
| 1/4 to 1/2 cup of oil |
1 tbsp sugar |
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| 1 medium yellow onion |
1/2 cup bell pepper chopped |
| 1/2 cup celery chopped |
water |
| salt, black and red pepper to taste |
garlic powder |
| meat of choice |
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| | | Directions | | The directions are relatively simple. Let sugar get a dark brown, almost black. Do not let it get to burnt stage. Rinse meat with water and pat dry. Season meat seasonings. Place the meat that you are cooking in the sugar roux, stirring frequently until the meat is browned well. Add water, onions, bell pepper, and celery. Cook on medium heat until tender, adding water as needed to make the best brown gravy to serve over rice. |
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