Yesterday I tried Louisiana Crawfish Man’s Gravy Mix and, as promised, here’s my review.
My brother-in-law had told me about the mix and both he and my sister suggested not using much other seasoning but I made our favorite Mississippi Pot Roast recipe. While it isn’t spicy as in hot, it does have a bit of spice in it.
When I make a roast, I almost always make it the day before, put it in the fridge overnight so the grease will harden and can be removed. My beef allergy seems to be more from the fat than from the actual meat so I try to remove as much fat as possible.
Sunday I cooked the roast, separated the meat from the “juice” and left it all in the fridge overnight. Yesterday I removed the fat from the “juice” container, poured it into a pan, brought it to a simmer, added two to three teaspoons of gravy mix. I had maybe three cups of liquid. Before serving, I made a slurry of cornstarch and water to thicken the gravy. I wasn’t sure if the mix would have a thickener but, if it did, I didn’t use enough to thicken the gravy.
Normally I had Cajun Redhead seasoning with my gravy and it isn’t spicy but I add lots of black pepper. With the gravy mix, I didn’t add anything other than what was in the Mississippi Pot Roast recipe. I didn’t find the gravy mix to be hot/spicy or overly seasoned. The gravy was really good – about perfect for my taste but it wasn’t totally different from the gravy I normally make. I asked Vince what he thought about it. I think he was fearing that it was a trick question, he said “It was good!” I asked if it tasted different from normal and he said “maybe”. He wasn’t much help but I could tell he was being overly cautious with his response. He ate plenty so I know he didn’t have any problems with it.
For someone who isn’t happy with their gravy, you may want to try it. I doubt I’ll buy more – not because it wasn’t good but simply because it wasn’t much different from the gravy I make without a mix.