| 词条 | Rice and gravy | |||
| 释义 |
| name = Rice and gravy | image = Smothered turkey rice and gravy HRoe 2012.jpg | image_size = 250px | caption = Smothered turkey with rice and gravy | alternate_name = | country = United States | region = Louisiana | creator = | course = | type = | served = | main_ingredient = Meats, brown gravy, rice | variations = | calories = | other = }} Rice and gravy is a staple of Louisiana Creole and Cajun cuisine[1] and is usually a brown gravy based on pan drippings, which are deglazed and simmered with extra seasonings and served over steamed or boiled rice. PreparationRice has been a major agricultural export crop in southwest Louisiana since the late 1800s[1] and has become a staple of local cuisine in dishes such as boudin, gumbo and étouffée. Rice and gravy is traditionally made from cheaper cuts of meat and cooked in a cast iron pot for a long time in order to let the tough cuts of meat become tender.[3] Beef,[2] pork,[3] chicken or any other meat can be used in its preparation.[4] Fattier cuts of beef and pork, as well as chicken, squirrel,[5] rabbit,[6] turkey necks,[7] wild pig, and duck lend themselves more easily to the making of the gravy, while venison and leaner cuts of beef and pork are more difficult to make tender, but can be helped by adding andouille sausage or cured pork tasso to the dish during the browning or smothering process.[8] Often the meat is cooked with the Cajun holy trinity, a mirepoix variant of onions, bell peppers, and celery 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 local plate 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 in Acadiana cuisine.[11] Abbeville native Bobby Charles' Rice 'N' Gravy Records is named for the popular dish.[12] Acadian Village in Lafayette is home to the annual "Rice and Gravy Cook-Off" sponsored by the Louisiana Beef Council.[13][14] GallerySee also{{portal|Cajun cuisine}}
References1. ^1 {{cite web |url=http://www.lafayettetravel.com/eat|title= Eat |publisher=Lafayettetravel.com |accessdate=2012-11-24}} 2. ^{{cite web| url= http://www.jfolse.com/recipe_week/recipe0711/WAFB_071211%20smothered%20seven%20steak.html |title= Smothered seven steaks | accessdate= 2012-11-26 |publisher= WAFB }} 3. ^{{cite web| url= http://www.deepsouthdish.com/2010/12/smothered-pork-roast-with-rice.html |title= Smothered Pork Roast with Rice |accessdate= 2012-11-28 | publisher= Deep Dish South | author= Foreman, Mary }} 4. ^{{cite web |url= http://www.realcajunrecipes.com/recipes/cajun/rice-gravy/119.rcr|title= Rice and Gravy |publisher= Realcajunrecipes.com |accessdate=2012-11-24 }} 5. ^{{cite web| url=http://beta.lpb.org/index.php/programs/folse_recipe/smothered_squirrel_in_pan_gravy |title=Smothered squirrel in pan gravy | accessdate= 2012-11-26 |publisher= Louisiana Public Broadcasting }} 6. ^{{cite web| url= http://beta.lpb.org/index.php/programs/folse_recipe/smothered_rabbit_with_mushrooms |title=Smothered rabbit with mushrooms | accessdate= 2012-11-26 |publisher= Louisiana Public Broadcasting }} 7. ^{{cite web| url= http://www.jfolse.com/recipes/poultry/turkey05.htm| title= Smothered Turkey Necks in Onion Gravy | accessdate= 2012-11-26 | publisher= Chef John Folse & Company }} 8. ^1 {{cite web| url= http://generalhorticulture.tamu.edu/prof/recipes/smother/smother.html | title= Smothered Meat With Rice and Gravy | author= Reed, David W.| publisher= Texas A&M University | accessdate=2012-11-24}} 9. ^{{cite news| title=Acadiana Living: The magnificence of rice and gravy| url= http://www.theadvertiser.com/article/20080102/BLOGS17/80102006/Acadiana-Living-magnificence-rice-gravy |newspaper= The Daily Advertiser | author= Hoffpauir, Stephanie | publisher= Gannett Company | date= 2008-01-02| accessdate=2012-11-24}} 10. ^{{cite news | author= | url=http://www.theind.com/living-ind/2611 | title=Raised on Rice and Gravy| newspaper= The Independent| accessdate=2012-11-24}} 11. ^{{cite news | author= Tutwiler, Mary | url=http://www.theind.com/component/content/article/44/2291 | title=Cinematic Arts Workshop plates up rice and gravy film| newspaper= The Independent| accessdate=2012-11-24}} 12. ^{{cite web| title= Bobby Charles Releases Long Awaited CD: "Homemade Songs"| url= http://news.allaboutjazz.com/news.php?id=22493#.ULFrt4c82So| publisher= All About Jazz | author= Johnson, Karen | date=2008-09-01| accessdate=2012-11-25}} 13. ^{{cite web |url= http://www.usarice.com/doclib/122/1048.pdf |title= U.S. Rice Promoted at Rice and Gravy Festival |publisher= USA Rice Federation |accessdate= 2012-11-26 |deadurl= yes |archiveurl= https://web.archive.org/web/20150207162911/http://www.usarice.com/doclib/122/1048.pdf |archivedate= 2015-02-07 |df= }} 14. ^{{cite web | url= http://www.letspolka.com/calendar/2007/03/31/rice-and-gravy-cookoff | title= Rice and Gravy Cook-Off | publisher= Letspolka.com | accessdate= 2012-11-26 | deadurl= yes | archiveurl= https://web.archive.org/web/20120126080657/http://www.letspolka.com/calendar/2007/03/31/rice-and-gravy-cookoff | archivedate= 2012-01-26 | df= }} External links{{commons category}}
4 : Cajun cuisine|Cuisine of New Orleans|American rice dishes|Culinary dishes |
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