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 cup  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. 
 
 
 
-- 
(ID: 7565) Mirror: rec.food.recipes: Wed, May 26, 2004


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