Lip Smackin' Neck Bone Gravy and Rice

March 2, 2013

Author Notes: My brother's been living in Baton Rouge for the last four years or so and when he comes up to visit ,conversation always turns to food. When I first asked him about popular dishes other than the normal gumbo, jambalaya and red beans and rice that he sees there, he tells me that he's never seen so much gravy and rice in his life. Talk always centers around whose mama, aunt, cousin or sister makes the best. Gravy and rice is filling and cheap and so here I put my spin on it with fresh and smoked pork neck bones and some toasted flour for thickening. Served up with greens and corn bread, it's a party!inpatskitchen

Makes: about 8 servings
Prep time: 1 hrs
Cook time: 2 hrs


  • 2 tablespoons vegetable oil
  • 1 1/2 pounds fresh pork neck bones , seasoned with salt and pepper
  • 1 pound smoked pork neck bones
  • 1 large onion, diced
  • 1 large green bell pepper, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1/4 teaspoon cayenne pepper(or a little more for more lip smackin!)
  • 1 teaspoon black pepper
  • Approximately 8 cups water
  • 1 cup AP flour which you have lightly toasted in a saute pan over medium heat, stirring all the while until a light tan color
  • 3 tablespoons Worcestershire sauce (or more if you like)
  • Salt for seasoning ( I needed 1 tablespoon)
  • 1 cup thinly sliced green onions
  • 8 to 10 cups hot cooked white rice
  • More sliced green onions for garnish
In This Recipe


  1. In a large soup pot or Dutch oven, heat 1 tablespoon of the oil and brown the fresh neck bones on all sides. Remove from the pot and set aside.
  2. Add the second tablespoon of oil to the pot and add the onion, bell pepper, celery, garlic, cayenne and black pepper. Saute until everything softens up and becomes fragrant.
  3. Return the browned neck bones along with the smoked bones to the pot and add enough water to cover. Bring up to the boil and then simmer for about an hour or until the meat is ready to fall off the bones.
  4. Remove the bones from the pot and let cool a bit. Once cool enough to handle, remove the meat from the bones either with a knife or your clean hands, returning the meat to the pot. Be careful not to let any small bone return to the pot.
  5. Make a slurry of water and about 1/2 cup of the toasted flour and add it to the simmering pot. Once it boils again, check for the thickness of your gravy..if it's too thin you may want to make another slurry with some or all of the remaining flour.
  6. Stir in the Worcestershire sauce and then taste. Add salt as needed...this will depend not only on your taste, but on how salty your smoked bones were.
  7. At this point, if you're making ahead you can cool and refrigerate the pot. When ready to serve, bring back up to the boil, stir in the green onion.
  8. Place about a cup of the cooked rice into each bowl, ladle some gravy over and garnish with more green onion. Get out the greens and corn bread!

More Great Recipes:
American|Bell Pepper|Celery|Grains|Green Onion/Scallion|Rice|Pork|Make Ahead|Serves a Crowd|Entree

Reviews (16) Questions (0)

16 Reviews

Moo December 10, 2018
I'd love to try this, but I've never seen "smoked" neck bones, just plain old pork neck bones. Is there a decent substitute?
Author Comment
inpatskitchen December 10, 2018
Hi Moo! You can use a smoked ham hock or two. Hope you enjoy!
Eugene T. December 3, 2018
This was the most amazing backbone recipe I've found on line. Eating it right now as breakfast!!!
Author Comment
inpatskitchen December 3, 2018
Thanks so much Eugene!! So happy you're enjoying!
Nancy April 25, 2018
My husband found this while searching for a new way to fix neckbones. I made it today and it is delicious!!!!! My husband is loving it!!! Thanks for sharing!
Author Comment
inpatskitchen April 25, 2018
Thank YOU Nancy...and welcome to Food52!
JJ P. April 18, 2018
Good! We try to stay grain free so I decided to experiment and toasted some potato flour (not potato starch) in a pan on it's own. Mixed that into the gravy and it worked well to thicken. Cooked it in an Instant Pot using 6 cups of liquid for 60 min. Removed the meat & bones and blended it with the potato flour slurry to make a smooth gravy before stirring the meat back in. My only thing is that this made a crap ton of gravy. I ended up pulling out about 3 cups of it and froze it for another use (not a bad thing) before mixing the meat back in. Next time I'd probably double the meat for the amount of gravy that was made.
Author Comment
inpatskitchen April 18, 2018
Thanks JJ! Glad you enjoyed!
[email protected] July 30, 2014
Hi Pat, made your gravy yesterday, crazy delicious! I smoked my own neck bones and changed the cook order a little but all the flavors were per recipe! You can see my cook here Thanks again for a great recipe! Don
Author Comment
inpatskitchen July 30, 2014
Thank YOU Don! Your blog is awesome! Started following you today and on Food52 also...lookking forward to some good cooking!
[email protected] July 29, 2014
Bought neckbones found your recipe, going to try this tomorrow. Like your site and cooking so I am following you now! Don
Author Comment
inpatskitchen July 29, 2014
Thanks for following me Don! Sure hope you like this recipe!
fiveandspice March 5, 2013
Oh, I love this so much! Looks awesome!
Author Comment
inpatskitchen March 5, 2013
hardlikearmour March 2, 2013
Love this! When I think "cheap feast" combined with super tasty my mind goes straight to cajun & creole cuisine.
Author Comment
inpatskitchen March 3, 2013
Oh Thanks HLA! I totally agree!!