Rice and gravy is a classic comfort food combination enjoyed by many in the Southern United States. The dish typically consists of white rice served with a seasoned meat gravy, usually made with ingredients like beef, pork, chicken, or turkey. While rice and gravy may seem like an unusual pairing to those unfamiliar with Southern cuisine, it has a long history and tradition in the region.
Is rice and gravy a common dish?
Rice and gravy is a very common dish in the American South. It is considered a staple side dish in Louisiana, Mississippi, Alabama, Georgia, South Carolina, and other Southern states. The dish likely originated during the colonial era when rice cultivation became established in the Carolinas and Georgia. Enslaved Africans brought their knowledge of rice preparation which combined with European gravy-making techniques to create rice and gravy.
Throughout the Antebellum South, rice and gravy was a cheap, filling, and versatile meal for poor rural Southerners. It continued to be popular after the Civil War and into the 20th century. During the Great Depression, rice and gravy stretched scarce ingredients to feed entire families. Today, it remains a classic comfort food still found on many Southern dinner tables and restaurant menus.
What are the typical ingredients?
While recipes can vary, the basic components of rice and gravy are:
- Cooked white rice: Typically long grain or jasmine white rice that is cooked until light and fluffy.
- Meat gravy: Made from pan drippings and stock leftover from cooking chicken, pork, turkey, beef, or sausage.
- Aromatics: Onions, bell peppers, celery, and garlic sautéed to add flavor to the gravy.
- Flour: Used to thicken the gravy.
- Stock: Chicken, beef, or vegetable stock adds richness to the gravy.
- Seasonings: Salt, pepper, herbs and spices like thyme, oregano, cayenne pepper, parsley.
The rich, meaty gravy balances the plain white rice. Different types of meat and seasoning create distinctive regional styles of rice and gravy.
How is traditional rice and gravy prepared?
Preparing a savory pot of rice and gravy takes some time but follows a straightforward process:
- Season and brown the protein (beef, pork, chicken, etc.) in a pan. Use the drippings to cook aromatics.
- Whisk in flour to make a roux. Cook until browned.
- Whisk in warm stock and scrape up any browned bits in the pan.
- Simmer the gravy until it reaches the desired thickness.
- Cook the rice according to package directions.
- Serve the gravy ladled over top of the rice.
Many cooks prepare a large batch of gravy ahead of time and reheat it later when ready to serve. Leftover gravy can also be refrigerated or frozen for future meals.
What are some regional variations?
While the basic rice and gravy concept is the same across the South, regions have their own distinct styles:
Louisiana
- Uses more seasonings like cayenne, black pepper, thyme, bay leaves
- Features dark roux gravy with pork, chicken, sausage, or seafood
- Called “rice and gravy” in New Orleans or “dirty rice” when made with chicken livers.
Mississippi
- Uses leftover pan drippings to make the gravy
- Typically served with fried chicken or pork chops
- Gravy has a smooth, creamy texture
Alabama
- Closely resembles Mississippi style
- Often uses smoked or leftover meats like ham or bacon
- Vegetable-heavy “sawmill” gravy is popular
Georgia
- Closely resembles Mississippi style
- Frequently made with pork or chicken
- Onion-based gravy is common
South Carolina
- Tends to use more tomatoes, vinegar, mustard
- Served with fried chicken, pork chops, or sausage
- “Carolina Gold” rice grown in state is favored
So while the basic rice and gravy concept is similar, regional tastes signature flavors create diversity across the Southern states.
What are some popular ways to serve it?
Rice and gravy is a versatile side dish that can accompany a variety of Southern favorites:
| Main Dish | Notes |
|---|---|
| Fried chicken | A Southern classic combination |
| Pork chops | The rich gravy complements the pork |
| Chicken fried steak | Gravy is drizzled over the top |
| Meatloaf | Gravy adds moisture and flavor |
| Turkey | Leftover turkey gravy is perfect |
| Seafood | Works well with shrimp, crawfish, catfish |
| Sausages | Andouille sausage gravy is common |
| Smothered pork chops | Chops are cooked right in the gravy |
From hearty dinner entrees to breakfast dishes, rice and gravy is welcome on any Southern table.
What are some popular regional menu items?
Here are some beloved regional rice and gravy dishes found across the South:
Louisiana
- Jambalaya: Rice cooked with spicy creole gravy, meats and vegetables
- Étouffée: Seafood or poultry served over rice with a thick, seasoned gravy
- Dirty rice: Rice cooked with chicken livers or giblets
- Gumbo z’herbes: Green gumbo with rice and ham gravy
- Red beans and rice: Kidney beans and rice with New Orleans-style gravy
Mississippi
- Fried catfish with rice and gravy
- Chicken spaghetti: Spaghetti baked with chicken and creamy gravy
- Mississippi roast: Chuck roast and pepperoncini peppers served over rice with gravy
- Hoppin’ John: Rice and field peas with pork gravy
Alabama
- Sawmill gravy: Thick, creamy, peppery gravy served over biscuits
- Chicken and dressing: Baked chicken served over Southern-style stuffing with gravy
- Biscuits and chocolate gravy: Iconic Southern breakfast dish
- Turkey with giblet gravy: Thanksgiving favorite
Georgia
- Pigs in a blanket: Sausage links wrapped in pancakes, topped with gravy
- Chicken and dumplings: Stewed chicken and dumplings served over rice with gravy
- Lowcountry boil: Seafood, corn, and potatoes boiled in seasoned broth served over rice
- Fried okra with tomato gravy: A vegetarian Southern specialty
South Carolina
- Perloo: Chicken bog: Chicken, sausage, and rice slow cooked with seasoned broth
- Shrimp and grits: Cheesy grits served with shrimp in spicy gravy
- Pilau: Lowcountry rice dish cooked in seasoned broth with sausage
- Chicken peri peri: Portuguese-inspired chicken served over rice with spicy gravy
The regional specialties highlight the versatility of rice and gravy in Southern cooking.
How did it become such a popular dish?
There are several reasons why rice and gravy gained widespread popularity in the American South:
- Cheap and readily available ingredients: For poor Southerners, rice and commodity meat from pork and chickens made tasty gravy accessible.
- Versatile and adaptable: The dish can be made from almost any meat or leftovers and served at any meal.
- Cultural influences: African, French, British, and Native American culinary traditions shaped the dish over time.
- Caloric needs: The hearty dish provided much-needed calories for field laborers and sharecroppers throughout history.
- Desire for comfort food: The dish satisfies cravings for nostalgic, filling, home-cooked Southern comfort fare.
Rice and gravy’s flexibility, appeal, and low cost made it a staple across social classes in the South for generations.
What are some health concerns?
Like many comfort foods, traditional Southern-style rice and gravy does have some nutritional drawbacks:
- High in calories and fat: The combination of white rice, fat from meat drippings, and oil in the roux adds a lot of calories.
- Low fiber: White rice and refined flour lack the fiber of whole grains.
- High sodium: Salt-cured meats and seasoning can make it high in sodium.
- Low vegetables: Traditional recipes lack fresh vegetables and lean proteins.
Ways to lighten up rice and gravy include:
- Use leaner cuts of meat, skinless poultry, or plant-based protein
- Make gravy with low-sodium stock
- Add more vegetables like celery, peppers, tomatoes
- Use brown rice or farro instead of white rice
- Replace some oil with broth when making roux
- Season with herbs instead of salt
With some simple adjustments, rice and gravy can be a healthier part of a Southern-inspired diet.
What are some easy recipe variations?
Some easy ways to put a new spin on classic rice and gravy recipes:
Use different proteins
- Turkey, chicken, sausage, ham, roast beef
- Beans, lentils, tofu for vegetarian/vegan
- Shrimp, crawfish, salmon
Change up the aromatics
- Onion, shallot, leek, garlic
- Celery, carrot, bell pepper
- Mushroom, eggplant, tomato
Use whole grains
- Brown rice, wild rice, farro
- Whole wheat pasta or couscous
- Buckwheat, quinoa, bulgur
Add different seasonings
- Cajun seasoning, smoked paprika, saffron
- Italian herbs, pesto, sun-dried tomatoes
- Jerk seasoning, curry powder, ginger
The basic formula is flexible enough to accommodate creative, flavorful iterations.
What are some popular variations and fusion dishes?
Southern chefs and home cooks have come up with many ingenious rice and gravy variations that fuse other cuisines and ingredients:
Jambalaya
A Louisiana staple combining rice with spicy Cajun seasoning, tomato, “holy trinity” aromatics, and a protein like andouille sausage. Its origins reflect Spanish, French, and West African influences on New Orleans cuisine.
Kimchi fried rice
A Korean-Southern mashup swapping kimchi for Worcestershire sauce to add a spicy, funky kick to fried rice and gravy. May also contain scallions, sesame oil, and gochujang.
Dirty rice arancini
Deep fried rice balls from Italian cuisine stuffed with a Cajun-style dirty rice made with chicken livers and onions. Garnished with picante sauce.
Rice congee with pork
Asian rice porridge made with chicken stock and ginger, topped with slow-cooked pulled pork shoulder and scallions. Adds comfort to a Chinese classic.
Cajun biryani
An Indian and Pakistani rice dish absorbing flavors from Cajun seasoning, tomatoes, cayenne, andouille sausage, bay leaves, and cilantro in the rice cooking process.
These fusions showcase how versatile rice and gravy can be adapted to a wide range of cultures and cuisines.
Conclusion
Rice and gravy has cemented itself as a quintessential Southern comfort food due to its flexibility, widespread availability of core ingredients, and its evolution reflecting the region’s diverse cultural influences. While the dish can be high in sodium, fat, and calories, it can be adjusted to be more nutritious and modernized with global flavors. At its core, rice and gravy remains a classic way to transform humble ingredients into a hearty, satisfying meal rich in tradition and nostalgia. For Southerners and Southern food enthusiasts, a steamy pot of rice and gravy is a taste of home.