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 (http://www.cajunspice.com)

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. Depending on darkness of roux, serve with a heavily bodied wine.

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