Posts Tagged with gravy

Smothered Turkey Necks and Gravy

Louisiana Favorites, Recipes
Posted on 1 Comment on Smothered Turkey Necks and Gravy
Jump to Recipe

I remember coming home from middle school and smelling my mom’s gravy from the driveway. I’d just roll my eyes, but my juvenile palette only wanted pizza rolls. Boy, was I missing out! Homemade gravy is a Southern staple! I was an adult when I learned that packaged gravy was an actual thing! “Brown that flour!” Mama knows best! And my Turkey Necks and Gravy recipe is indeed the BEST! Try it for yourself!

Wash That Meat!

Pause. Sorry. But, yes. Wash that damn meat! I don’t want to hear about spreading bacteria. Get the lemon juice and wash the grit off of those turkey necks! Remove as much of that excess fat as you can as well. 

Brown is BEAUTIFUL!

Color is important when it comes to gravy. Some folks think using browning sauce is cheating. To hell with ‘em! It’s just extra. A little dap will do ya. We’re still creating our own roux for that homemade gravy. 

Brown the necks on ALL sides! It’ll make a huge difference in the flavor of our gravy. We need that fond! It’s not burnt. Well, it shouldn’t be. So, lowered that fire a bit. Don’t get crazy!

See the beauty a good fond creates?? When you sauté those veggies, the fond lifts from the bottom of the pot and marries the flour. Delicious!!

Low and Slow

Don’t rush this meal. We could in a pressure cooker. But, if you’re using the stove, keep it cute. Keep the heat at a medium low setting, cover the pot, and let it do it’s thing for a couple of hours. It’s so worth the wait! Trust me.

Serve it Up!

 I visited an incredible restaurant recently. If you’re ever in New Orleans go to Saint John’s on Decatur! Man, look! Those turkey necks are almost as good as mine! Hehehe. Seriously! They serve ‘em with potato salad like I do, too! I like to add rice to soak up that good gravy! Biscuits or cornbread will work, too. You’re gonna love this recipe! 

Enjoy!

B. Coop

5 from 1 vote
Print

Smothered Turkey Necks and Gravy

Southern style, fall off the bone, and savory turkey neck recipe made simple!
Prep Time 10 minutes
Cook Time 3 hours
Servings 5 people

Ingredients

  • 2-3 lbs turkey necks
  • 1 TBS cajun seasoning
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp browning sauce
  • 1/3 cup vegetable oil
  • 1/2 cup all purpose flour
  • 1 diced onion
  • 1 diced bell pepper
  • 4 cups chicken stock

Instructions

  1. Rinse the turkey necks with lemon juice and water
  2. Cut off and remove all excess fat.
  3. Pack dry well using a paper towel
  4. In a bowl, season the necks with the cajun seasoning, onion powder, garlic powder, and browning sauce
  5. Heat the vegetable oil in a heavy bottom stockpot.
  6. Brown the necks on all sides
  7. Remove and set aside
  8. Stir in the flour until no longer visible; about 1 minute
  9. Add in the onion and bell pepper
  10. Sauté for 5 mins
  11. Return the necks to the pot
  12. Pour in the chicken stock
  13. Bring to a simmer
  14. Stir, cover with the lid, and reduce the heat to low.
  15. Cook until the turkey necks are tender; about 2 hours
  16. Uncover and cook until gravy thickens; about 20 minutes.
  17. Taste and adjust seasoning as desired.
  18. Serve over warm rice.
  19. Enjoy!

Crock Pot Chicken and Gravy Recipe

Chicken, Louisiana Favorites
Posted on 1 Comment on Crock Pot Chicken and Gravy Recipe
Jump to Recipe

This is the recipe you turn to when you’ve had a hard day, want some comfort, but don’t feel like looking at the kitchen. Take out just won’t do. You crave “REAL FOOD”! If you can relate to any of that, keep reading.

Trinity IS necessary

A good, full gravy needs the Trinity! The onions, bell peppers, and celery have to be finely chopped and smother in butter. Sauté it low and slow until they almost melt and release a ton a huge! That’s the foundation!

Stir Dat Roux, Sha!

I really need you to get over your fear of making a roux! There’s nothing to it! The gravy packs are cool. But, the flavor from making it homemade is unmatched. Here are some tips:

  • Use a heavy bottomed pan. Cast iron or Magnalite are my favorites
  • Keep the heat at a medium setting. Many will say you need high heat for a roux. Nope. Keep it steady for your nerves. Takes a little longer, but you’ll get there safely.
  • DO NOT LEAVE THE STOVE! Chile, let that phone ring and the baby cry.

Use the chicken of your choice. I had some tenders in the freezer I needed to use. I just chopped them up and threw them in. Boneless, skinless thighs are my favorite. But, I was NOT going back to the store. It worked!

I know this looks weird. It’s nothing, but a can of Cream of Mushroom soup! I love the creaminess and flavor it adds to this gravy. If you’re not a fan of mushrooms, Cream of Chicken will work just fine.

Print

Crock Pot Chicken and Gravy Recipe

Comforting homestyle Chicken and Gravy recipe made easy and fuss free! Dump it in the Crock-Pot and go!
Cook Time 4 hours
Total Time 4 hours
Servings 3 people

Ingredients

  • 1-2 lbs boneless skinless chicken
  • 1 TBS poultry seasoning
  • 1 TBS vegetable oil
  • 1/2 onion diced
  • 1/2 bell pepper diced
  • 1-2 celery stalks finely diced
  • 1/2 stick unsalted butter
  • 1/3 cup all purpose flour
  • 4 cups chicken stock
  • 10.5 oz can cream of mushroom soup
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • Seasoning salt or salt and pepper to taste

Instructions

  1. Chop chicken into chunks (optional: you may also leave it whole)
  2. Season the chicken with poultry seasoning
  3. Spray the inside of the slow cooker with nonstick cooking spray
  4. Add the chicken
  5. On the stove, heat the vegetable oil in a pan
  6. Add in the onion, bell pepper, and celery
  7. Sauté for 5 mins; remove and set aside
  8. Add the butter to the same skillet; melt
  9. Whisk in the flour
  10. Continue stirring until the flour is no longer visible and the roux is a light, tan color
  11. Stir in the chicken stock
  12. Bring to a low simmer; remove from heat
  13. Add the sautéed vegetables, cream of mushroom, and roux/chicken stock on top of the chicken in the slow cooker
  14. Cook on LOW for 4 hrs. on HIGH for 2 hours
  15. Taste and adjust seasoning
  16. Serve over warm rice
  17. Enjoy!

Southern Stewed Chicken Recipe

Chicken, Recipes
Posted on 2 Comments on Southern Stewed Chicken Recipe

Let’s talk food, food. In the South, when we said we want “food, food” we mean real, home cooking. No fast food. We want something we can feel! Something that’s a labor of love. Usually it’s some kind of meat and gravy that has been simmering on the stove for at least an hour. Today, I’m talking Southern style Stewed Chicken. It’s what my ancestors made to fill up their families. It’s relatively inexpensive and goes a long way. Plus, it’s easy to whip up. I’ll show ya!

Cheap Bird

Did you know that buying a whole chicken and cutting it up yourself will save you some coins? Go price thighs, breasts, and wing separately. Now, go look at how much a whole chicken costs. See? I got this for $4 and some cents. Can’t beat that! I cut it up and seasoned it WELL! One thing that hurts my feelings is under seasoned chicken! It may look like a lot of spice, but I promise you the chicken can handle it. Plus, this is the only time we’ll be adding seasoning in this recipe. The chicken holds the responsibility of flavoring the whole meal. It’s definitely up for the task.

Give it Some Color

Browning the chicken is an important step. Not everyone does this. But, I’m not a fan of soggy skin on chicken. So I brown to add more flavor and for crispier skin. Doesn’t take long. But, the flavor is undeniable.

Simmer Time

This is not a quick meal. I turn the pot on low and let it go. Low and slow is the key. We want that gravy thick and the chicken melting right on off of the bone! And that’s exactly what you’ll get with this recipe. My mom always added potatoes to the mix. They soak up so much of that chicken flavor and are so delicious in this dish! It’s optional. But, I’d recommend you try it. 

Some serve this over noodles. I prefer it over rice. But, that part is completely up to you. Add a green veggie and some cornbread!

Happy Cooking,B. Coop

5 from 1 vote
Print

Southern Stewed Chicken

Southern style stewed chicken and gravy that will stick to your bones! Well seasoned chicken that falls right off the bone into a luscious, savory, homemade gravy.

Ingredients

  • 1 whole chicken cut into parts
  • 1 TBS Cajun seasoning
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1 TBS poultry seasoning
  • 1 TBS Italian seasoning
  • 1/4 cup vegetable oil
  • 1/2 stick butter
  • 1 small onion finely diced
  • 1/2 bell pepper finely diced
  • 1-2 celery stalks finely chopped
  • 1 TBS minced garlic
  • 1/2 cup all purpose flour
  • 4-5 cups chicken broth
  • 2 potatoes peeled and cut into small chunks
  • Salt and pepper to taste you won’t need it😉
  • Cooked white rice

Instructions

  1. Season the chicken evenly with the Cajun seasoning, onion powder, garlic powder, poultry seasoning, and Italian seasoning.
  2. In a large stock pot or Dutch oven, heat the vegetable oil.
  3. When the oil is hot, add in the chicken; skin side down first.
  4. Brown the chicken on each side for 3 minutes.
  5. Set aside;
  6. Add the butter to the same pot and allow it to melt.
  7. Stir in the onion, bell pepper, celery, and garlic.
  8. Sauté for 2-3 mins.
  9. Sprinkle in the flour.
  10. Stir for about 1 minute or until the flour is no longer visible.
  11. Stir in the broth
  12. Bring to a simmer.
  13. Add the chicken back into the pot.
  14. Reduce the heat to low, cover with the lid, and cook for 1 hour.
  15. Optional: After one hour of cooking, add in the potatoes.
  16. Continue cooking for 30 mins to an hour until potatoes are cooked and chicken is as tender as you’d like.
  17. Taste and adjust as needed
  18. Serve over warm rice.
  19. Enjoy!

Country Sausage Gravy

Breakfast, Louisiana Favorites, Pork, Recipes
Posted on

Nothing traps a man better than a thick, homemade gravy! Well, so I’ve heard. It hasn’t work for me yet. Anyway, these gravy is everything you need to gain hips and thighs, honey! I only recommend that you eat this once every other year. It’s as delicious as it is unhealthy though! 

Mouth watering yet? I know it is! Sin on a plate! And if you pour this over my Momma’s biscuits? Lawwwd hammercy! Do it! I’m enjoying this breakfast stuff.

Love,

B.Coop

Country Sausage Gravy
Serves 4
Write a review
Save Recipe
Print
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1/2 lb breakfast sausage
  2. 3-4 slices of bacon (chopped)
  3. 1/3 cup flour
  4. 2 cups milk
  5. 1 T onion powder
  6. salt and pepper
Instructions
  1. Fry bacon in a cast iron skillet
  2. When bacon is almost done, add in the sausage
  3. Cook until sausage is completely cooked through and browned.
  4. Whisk in flour and cook for 1 minute
  5. Slowly stir in the milk
  6. Add in onion powder and season to taste with salt and pepper
  7. Once the gravy thickens, turn off the heat.
  8. Serve over biscuits
  9. Gravy will thicken as it stands.
  10. Enjoy!
Notes
  1. If the gravy is too thick for your liking, add more milk.
Coop Can Cook https://coopcancook.com/

Smothered Chicken and Homemade Gravy

Chicken, Recipes
Posted on 2 Comments on Smothered Chicken and Homemade Gravy

I wasn’t planning to share a recipe today. But, when I cook I ALWAYS have you guys in mind! And if i’m cooking something that’s not on here yet, I whip out my camera! I try to give you allllll the goods, ya know? Ya welcome. 

Southern comfort at it’s finest! I only used boneless, skinless chicken because that’s all I had. Told ya this was impromptu. Feel free to use the skin and bones as well. 

Oh! I have a GIVEAWAY going on! Watch this and ENTER to WIN! 

Just a little token of love from me to my Cookies! I appreciate each of you!

Love,

B. Coop

Smothered Chicken & Homemade Gravy
Serves 4
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 4 chicken thighs (or parts of your choice)
  2. 1/2 cup of flour
  3. 2 T cajun seasoning
  4. 1 tsp onion powder
  5. 1 tsp garlic powder
  6. 1 T chopped italian parsley
  7. 2 T olive oil
  8. 2 T butter
  9. 1 cup chicken broth
  10. 1/2 cup milk
  11. 1 onion (sliced)
  12. 1 bell pepper (sliced)
Instructions
  1. Season chicken with spices
  2. Toss it in 1/3 of the flour
  3. Heat oil in a pan and brown chicken on each side (about 4 mins per side)
  4. Remove chicken, and set aside.
  5. Add in veggies and saute until tender and brown
  6. Add in the butter and allow it to melt
  7. Stir in the remaining flour for about 2 mins or until it starts to brown
  8. Whisk in the broth and milk
  9. Stir until it starts to thicken
  10. Return the chicken back into the pan
  11. Cover and cook for 20-25 mins or until chicken is done
  12. Serve over rice or potatoes
  13. Enjoy!
Coop Can Cook https://coopcancook.com/

Salisbury Steak

Beef, Recipes
Posted on 1 Comment on Salisbury Steak

As a child, yeah we’re going down memory lane for a sec, so bear with me. I considered Salisbury steak boring and completely unappealing. You know, it NEVER looked as good inside the frozen dinner box as the picture did outside. That’s a whole other story and life lesson. Any who, now that I’m a grooooown woman *Beyonce voice* I know a little bit about flavors. So, I’m redeeming the Salisbury steak! Super savory! Won’t take long at all. See, I’ll prove it!

Look, don’t skip the mushrooms!! Well, unless you’re allergic then don’t play yourself. 

salisbury-steak

Love,

B. Coop

Salisbury Steak with Onion And Mushroom Gravy
Serves 6
Write a review
Save Recipe
Print
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Steak
  1. 2 lbs ground chuck or turkey
  2. 2 tablespoons cajun spices
  3. 1 tablespoon each of Accent, onion, and garlic powders
  4. 1/3 cup of water
  5. 1/3 cup of breadcrumbs
  6. 1/3 cup of Worcestershire Sauce (Yes, I'm winging these measurements. 1/3 feels right tho)
  7. 1 egg
Gravy
  1. 1 sliced onion
  2. sliced mushrooms
  3. 1 tablespoon butter
  4. 2 tablespoons of flour
  5. 1 1/2 cup beef broth
  6. salt and pepper to taste
Instructions
  1. Add all steak ingredients together in a bowl
  2. Mix and shape into 6 ovals
  3. Heat a skillet on medium heat
  4. Sear each patty 4-5 mins on each side
  5. Remove patties and fat; leave meat drippings
  6. Add in veggies and butter
  7. Sprinkle in a pinch of salt
  8. Saute for 6 mins.
  9. Stir in flour until it's no longer visible
  10. Pour in broth
  11. Bring to a simmer
  12. Add in meat
  13. Simmer for 15 mins or until meat is cooked
  14. Taste and adjust seasoning
  15. Enjoy!
Coop Can Cook https://coopcancook.com/
 

Smothered Pork Chops and Gravy

Pork, Recipes
Posted on 2 Comments on Smothered Pork Chops and Gravy

I had no intentions of cooking on Tuesday. None! Cookies, I’m telling you I was gonna take the day off, Honey! But, my family had other plans in mind. There were pork chops thawing in kitchen. And guess who was expected to cook them!! No rest for poor, B. Coop! You know I love it though. I don’t even eat pork chops. But, this gravy was heavenly. Thick, savory, and comforting. The ideal “Hungry Man Meal”! I served it with rice and green beans. But, creamy, mashed potatoes would be ah-may-zing with this gravy!! I was too tired to make biscuits, but you should! Do as I say, not as I do. haha!

Love,

B. Coop

Smothered Pork Chops and Gravy
Serves 4
Write a review
Save Recipe
Print
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Pork Chops
  1. 4 pork chops
  2. 1 1/2 cup all purpose flour
  3. Garlic & onion powder (2 tablespoon of each)
  4. 2 tablespoons of Cajun seasoning
  5. Dried parsley
  6. 1/4 cup vegetable oil
Gravy
  1. 1 onion (sliced)
  2. 1/3 cup vegetable oil
  3. 1/3 cup flour
  4. 2 cups water
  5. 1 cup milk
  6. 2 chicken flavored bouillon cubes
  7. 1 beef flavored bouillon cube
  8. Season to taste
Pork chops
  1. Season pork chops with all spices
  2. Season flour with onion & garlic powders
  3. Coat chops in flour
  4. Let them rest for 20 mins
  5. Heat oil in cast iron skillet
  6. Sear each pork chop for 3-4 mins per side *
  7. Set aside.
Gravy
  1. Add more oil.
  2. Whisk in the flour and stir until the roux darkens to a peanut butter color
  3. Add in the onions and sauté
  4. Whisk in the liquids and bouillon cubes
  5. Continue stirring until it starts to thicken**
  6. Once bouillon cubes have dissolved, taste and adjust seasoning
  7. Add the chops back in
  8. Turn on low and allow to simmer for 20 mins or until chops are tender
  9. Enjoy
Notes
  1. *Feel free to add more oil if you need to.
  2. **Add more water if gravy is too thick
Coop Can Cook https://coopcancook.com/

Copyright © 2024 Coop Can Cook. All rights reserved.