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Cajun Stewed Pork

4 Large Pork chops or 6-8 pork loin medallions (pounded thin)
¾ cup Dark Roux ½ cup of butter (1 stick of butter)
1 large yellow onion, diced ½ cup of flour 2 ribs of celery 1 clove of garlic, crushed ½ large bell pepper, diced 3 green onions ½ bunch of parsley 2-2.5 cups of chicken stock 1 bay leaf
1-2 Tablespoon Kitchen Bouquet Creole Seasoning (i.e. Tony's, Zatarain's, etc.) Tabasco

Method 1. Dredge the Pork pieces in flour. Saute pork cutlets in butter until browned on the outside. Set cutlets aside 2. Sauté onion in butter used for frying pork pieces. Once fully translucent place aside with other vegetables. 3. Once the roux is ready add in the veggies, and sauté 2-3 minutes before slowly adding the stock. Make sure to continue stirring constantly until the roux, vegetables, and stock are fully mixed. 4. Cover and allow to simmer for 10 minutes, stirring occasionally. 5. Add to the mixture, the pork, a liberal shaking of the creole seasoning, kitchen bouquet, and a dash or 2 of ta…

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