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Old 15 Hours Ago   #5191
Rajun Gardener
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I'd be ashamed if I admitted I had to use a browning sauce to make a dark gravy unless I had to for a jambalaya(which is normal). We pride ourselves on how dark and rich the gravy is. I'm not knocking others foods but it's just the way I grew up.

BUT, when I need to make it darker I use.
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Old 14 Hours Ago   #5192
pmcgrady
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Quote:
Originally Posted by Rajun Gardener View Post
I'd be ashamed if I admitted I had to use a browning sauce to make a dark gravy unless I had to for a jambalaya(which is normal). We pride ourselves on how dark and rich the gravy is. I'm not knocking others foods but it's just the way I grew up.

BUT, when I need to make it darker I use.
Where can I get a case of it?
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Old 14 Hours Ago   #5193
Rajun Gardener
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Originally Posted by pmcgrady View Post
Where can I get a case of it?
I wouldn't buy a case till you try it. I looked a few places but these seem to be the cheapest.

https://www.cajungrocer.com/savoie-s...ing-sauce.html

https://shop.savoiesfoods.com/savoie...4#.WjHfyNKnFQI
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Old 13 Hours Ago   #5194
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Country style ribs, Cajun style gravy with the trinity and mushrooms, white creamy Navy beans over rice of course.
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Old 5 Hours Ago   #5195
Worth1
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Originally Posted by pmcgrady View Post
Here's the real deal... Maggi Seasoning!


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Couldn't find the kitchen bouquet one time and used Maggi seasoning I bought at the store.
Never had it before and it was a huge mistake.
Not the flavor profile I was looking for at all and should have tasted it before I used it.
The soy tasting flavor ruined it for me even though it is made from fermented wheat.

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Old 2 Hours Ago   #5196
pmcgrady
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Years ago there was a restaurant around here named "The Glades, one of their best sellers was called Rattlesnake. It was made with beef tips (I use ribeye cut into 1 1/2" chunks) it was rolled in a flour, paprika, white pepper, salt and pepper mix then deep fried. The tips were served with a butter sauce to dip in. Actually there wasn't any butter in it, it was margarine.

Rattlesnake Sauce
In a large bowl put in 5 lbs margarine to soften.
In bowl 2 add:
1 large yellow onion (diced)
1 1/2 TBS garlic/shallot mix
1 cup parsley flakes
3 TBS white pepper
1-5oz bottle of A1 steak sauce
1/2 cup Worcestershire sauce
1/3 cup Maggi Seasoning
1/4 cup Real Lemon juice

With a mixer fluff margarine then mix all ingredients in bowl 2.
Then add bowl 2 to bowl 1 and mix some more. Run mixture thru a blender and store in Tupperware in refrigerator. When ready to use, warm in a sauce pan till it liquefies. Dip beef in sauce and enjoy! Mmmmmm!

Last edited by pmcgrady; 2 Hours Ago at 10:41 AM. Reason: Spell checker messed up
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