Quick Pork and Pepper Rice Gumbo
6 Pork center cut loins, fat and bones removed 2 bell pepper
of any colour 2 celery sticks 2 large carrots 1 cup rice,
cooked (3 - 4 servings) 2 cups flour, separated
1/2 cup corn oil (or any other oil), separated into
tablespoons salt pepper Cajun seasonings and spices of
your choice
Using 1 or 2 tablespoons of oil, warm up the skillet to medium-
high or high temp. Lightly bread the meat with seasonings
and flour. With tongs, laying the pork cuts AWAY from you,
sear the meat. Allow to brown for a minute or so. Remove and
set on paper towel to absorb the grease.
With the remaining flavours and oil in the skillet, add an
additional tablespoon of oil and reduce heat to a medium-
high. Stirring with a wooden spoon constantly, add 1 - 1 1/2
cups flour, slowly and consistently. This is the roux. For
lighter flavours and heaviness, stir until a very light
brown appears. For increased flavour and body, stir and
darken into a chocolate colour or a deep reddish-brown. I
would recommend, at this point, unless you are very familiar
with making roux, do not take the mixture to anything beyond
a deep reddish-brown.
Reduce heat to low and add remaining spices, cooked rice,
and water if needs be. Stir slowly. Cut pork into bite-sized
pieces. Add vegetables and meat into the stew. Cook for 45
minutes to an hour.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗