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Rice and Gravy!
Yes, a simple but, very good meal.

Doing some in depth geneology research lately and feeling bad for the people displaced from their Cajun Country homes caused by the opening of the Morganza Spillway has me thinking about some of the great old classic Cajun dishes. This is one of those dishes my mother cooked for us when I was a child on a regular basis. It was also one of those dishes you could count on being served(as well as fried chicken or chicken fricassee', both with fresh killed chickens from the yard)as sure as catching a catfish from the bayou on a lazy Sunday afternoon.

The foundation of the dish comes from the dark, rich fond from browning the seasoned meat(not in a non-stick pan)really well. This is when the meat actually toughens up and needs to cook for a while in the gravy to be with the onions. After you have a good fond stuck to the bottom of the pan{I used a heavy Magnalite(Cajuns love their Magnalite cookware)dutch oven}, remove the meat and deglaze with your onions(you can add bellpeppers if you like)and when softened add the water. Bring to a boil, add the meat back into the pot and reduce to a simmer and cook down til the meat gets good and tender.
Like I said, simple but, delicious.
Oh, I used chuck roast cut into steaks but, any cut of meat would work except the more expensive cuts.

This with a side salad was a really good meal.