 Smothered turkey with rice and gravy | |
| Place of origin | United States |
|---|---|
| Region or state | Louisiana |
| Main ingredients | Meats, brown gravy, rice |
Rice and gravy is a staple of Louisiana Creole and Cajun cuisine,[1] made by deglazing a pan to make brown gravy, simmering with extra seasonings, and serving over steamed or boiled rice.