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- Q7546501 subject Q20054199.
- Q7546501 subject Q7214242.
- Q7546501 subject Q9554935.
- Q7546501 abstract "Smothering meat, seafood or vegetables is a cooking technique used in both Cajun and Creole cuisines of Louisiana. The technique involves cooking in a covered pan over low heat with a small amount of liquid, and can be seen as a form of stove-top braising. The meat dishes cooked in this fashion are typically served over boiled or steamed white rice as a rice and gravy, while the vegetables are typically served as side dishes.".
- Q7546501 thumbnail Garys_Smothered_steak_rice_and_gravy_HRoe_2012.jpg?width=300.
- Q7546501 wikiPageWikiLink Q1105882.
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- Q7546501 wikiPageWikiLink Q150.
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- Q7546501 wikiPageWikiLink Q191768.
- Q7546501 wikiPageWikiLink Q192628.
- Q7546501 wikiPageWikiLink Q20054199.
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- Q7546501 wikiPageWikiLink Q7214242.
- Q7546501 wikiPageWikiLink Q7323064.
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- Q7546501 wikiPageWikiLink Q742292.
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- Q7546501 wikiPageWikiLink Q9394.
- Q7546501 wikiPageWikiLink Q9482.
- Q7546501 wikiPageWikiLink Q9554935.
- Q7546501 wikiPageWikiLink Q969579.
- Q7546501 comment "Smothering meat, seafood or vegetables is a cooking technique used in both Cajun and Creole cuisines of Louisiana. The technique involves cooking in a covered pan over low heat with a small amount of liquid, and can be seen as a form of stove-top braising. The meat dishes cooked in this fashion are typically served over boiled or steamed white rice as a rice and gravy, while the vegetables are typically served as side dishes.".
- Q7546501 label "Smothering (food)".
- Q7546501 depiction Garys_Smothered_steak_rice_and_gravy_HRoe_2012.jpg.