YEAH! Grease gravy....its all about more oil than you need to start with and once the meat is browned (we used round steak) put in some (lots)onions and deglaze with whatever liquid you want. The trick to getting the real grease gravy though is to use way more oil or lard than you think is right and boiling almost ALL of the water out without burning the bottom of the pot(cast iron best). When it's done just right the rice is kinda sticky(yeah you know what I'm talkin about)
I do know what I'm talking about, I'm originally from Ville Platte ....lol
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