Nice Saturday Brown Gravy

[CajunVic]

Country Ribs and Sausage

[Turbine]

Man that looks delish.

What, no address?

[CajunEXPRESS]

Man that looks delish.

What, no address?

Vic only wanted to convey an imagine of what we’re not getting for our lunch.

[CajunVic]

Man that looks delish.

What, no address?

I’m really afraid of what might show up.

[ULGrad@HOU]

Looking good.

[NOCajun]

I’m really afraid of what might show up.

You should be...

[tboy68]

I’m really afraid of what might show up.

I would be too if I were you.

[CajunVic]

I know it’s not a gumbo but damn it is pretty darn good again today.

[Esqueleto]

I never thought about making a brown gravy with ribs and sausage, but I might just give that a look see soon.

You suck on Dem bones, Vic?

[SlickRick]

Vic, looks awesome. I made a sausage gravy a few weeks ago, turned out pretty good too. Would love to know your recipe. Thanks!

[CajunVic]

I never thought about making a brown gravy with ribs and sausage, but I might just give that a look see soon.

You suck on Dem bones, Vic?

Country Ribs from Tooks. Hardly no bones. Give it a try. They are great on the bar b que also.

[CajunVic]

Vic, looks awesome. I made a sausage gravy a free weeks ago, turned out pretty good too. Would love to know your recipe. Thanks!

Did that a few weeks ago also with sausage. Get Country Ribs from Tooks. They are already seasoned so you don’t have to mess with seasoning. Brown for about 3 1/2 hours in a stick of butter. When browning, after it starts to dry out, you add a litttle water every 5 to seven minutes to keep from burning . When they good and brown sautéed onion, bell pepper celery and garlic till cooked down well then add chicken broth and cook for another half hour or so to make gravy. Make sure after you add chicken broth use a wood spoon for scrap all the gradu off the bottom and sides of the pot to thicken the gravy. You will love it.

It’s a nice 6 pk event if you do it right.

[JMV JustMyView]

Did that a few weeks ago also with sausage. Get Country Ribs from Tooks. They are already seasoned so you don’t have to mess with seasoning. Brown for about 3 1/2 hours in a stick of butter. When browning, after it starts to dry out, you add a litttle water every 5 to seven minutes to keep from burning . When they good and brown sautéed onion, bell pepper celery and garlic till cooked down well then add chicken broth and cook for another half hour or so to make gravy. Make sure after you add chicken broth use a wood spoon for scrap all the gradu off the bottom and sides of the pot to thicken the gravy. You will love it.

It’s a nice 6 pk event if you do it right.

I will try out your recipe, looks like it came out good. There for a minute I didn't think Vic would give up the details. Vic what is your go to BBQ sauce?

[JMV JustMyView]

Did that a few weeks ago also with sausage. Get Country Ribs from Tooks. They are already seasoned so you don’t have to mess with seasoning. Brown for about 3 1/2 hours in a stick of butter. When browning, after it starts to dry out, you add a litttle water every 5 to seven minutes to keep from burning . When they good and brown sautéed onion, bell pepper celery and garlic till cooked down well then add chicken broth and cook for another half hour or so to make gravy. Make sure after you add chicken broth use a wood spoon for scrap all the gradu off the bottom and sides of the pot to thicken the gravy. You will love it.

It’s a nice 6 pk event if you do it right.

I will try out your recipe, looks like it came out good. There for a minute I didn't think Vic would give up the details. Vic what is your go to BBQ sauce?

[CajunVic]

And for a bonus side - Corn Maqchoux

4 cans whole kernel corn
2 cans cream style corn
1/2 stick butter
Onion
Bell pepper
Sugar - 5 heeping table spoons
Salt pepper to taste (you can use Toneys)
2 cans tomatoe sauce

Sauté onion and bell pepper in 1/2 stick of butter
Add all the rest ingredients and cook on low fire until thick

Then next day, you can make jambalia with the remains. Add cooked rice to remaining meat and gravy to bring to desired consistency (I do not like mine dry and you can always cook a little longer to bring to desired consistency). Add in about three heaping Serving spoons of corn maqchoux and chopped green onions. You will love this as a second dish and has completely different taste when all mixed together.