Have you ever heard of "rice and gravy"? It's ubiquitous in Cajun country. That's essentially what you made.
To repeat it, all you have to do it brown your meat really well and then deglaze the pan repeatedly throughout the cooking process. It should be a covered braise and you can make it with anything from a roast to meatloaf. You can do it with most meats, but beef and pork make the best gravy.
It's a process of browning, then deglazing with liquid (water works, so does wine and better), then letting the liquid evaporate, and browning some more, then deglazing, etc. Over and over until the meat is cooked.
Add some finely diced onions, bell peppers, and celery (and a small amount of garlic later in the process (don't burn it, else very bitter) to achieve what the Cajuns do. It cooks down and melds with the gravy to make something that taste just short of fantastic. Careful not to burn it, as you can't fix the dish if the onions or pepper burn.
When just about done, deglaze one last time, but don't use too much liquid. Scrap all the delicious brown bits off the bottom of the pan and call it done.
Also, it's much better on Day 2 and 3 after it rests.