Cajun Rice and Gravy

Rice and gravy is a staple in South Louisiana. It's one of the first things you learn how to cook. Any meat can be used, but I personally prefer a chuck steak or roast. Hope you enjoy my recipe!

4-5 lbs chuck steak or roast

2 medium onions

1 bell pepper

2 tablespoons minced garlic

2 cups beef broth

2 tablespoons brown sugar

Tony Chachere's cajun seasoning

sea salt

fresh cracked pepper

flour

3 cups of rice

vegetable oil

Dice onions and bell pepper.

Heat a large dutch oven or magnalite pot over medium-high. Season your meat with generous amounts of Tony's, salt, and pepper on all sides. Sprinkle both sides with flour.

Once your pot is hot add just enough vegetable oil to cover the bottom. Sear your meat on both sides until dark brown and your pot has crusties stuck on the bottom. (that's all your flavor, so the more the better)

Once your meat is browned to your liking, remove the meat and set it aside. Lower your heat to a medium and put the onions, bell pepper, and garlic in, and cook stirring occasionally for 20-25 minutes.

Add your meat back into the pot with your vegetables. Add the 2 cups of beef broth and 1/2 cups of water. (or until the liquid covers almost all of the meat).

Bring to a high simmer. Then cover and lower to medium heat and cook for 2-3 hours stirring about every 20-25 minutes, adding more water when necessary. This is when you cook your rice in a rice cooker. The gravy is done when the meat is fork-tender and falling apart. Serve over rice and enjoy. Refrigerate the leftovers for tomorrow,