Fricassée de Porc!
So good and easy to make! The gravy is so rich it is delicious over rice. Use the left over gravy to cook peas. That dish is called Pois en Roux.
Here is what you need.
2 pounds of cubed pork
1 onion cubed
2 celery sticks cubed
1 Nell pepper cubed
1 cup of flour
1 cup of olive oil or lard
Creole spices
1 small can of tomato paste.
In a cast iron skillet or a dutch oven.
1. Brown your pork on all sides. Get a good crust on the meat.
2. Remove. Add enough oil to the pot to make a cup of oil. This is guess work not science. Hear.
3. Add the flour and with a spatula stir. Stir like a wild man scrapping all the brown goodness off the bottom of the pan.
4. Now keep stirring to make your roux. If you stop stirring you may burn your flour and destroy this pot of goodness!
5. When your roux is dark add the Trinity and stir until cooked.
6. Add the meat and stir some more. Be sure to cover every piece with the Roux that you worked so hard to make!
7.Add your stock. Bring to a boil and add a small can of tomato paste and the Creole Spices. Lower the heat. Now let the whole pot simmer for couple of hours at the lowest temp!
8. Serve over rice and brag to your guest what a fine creole cook you are!
