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Ingredients
US|METRIC
4 SERVINGS
- 2 oz. pork loin (wt portions, trimmed and pounded thin)
- seasoned flour (As needed, to dredge pork in)
- vegetable oil
- grits (Your favorite, cooked, hot and waiting*)
- 1 cup stock (rich, or flavorful broth)
- 1 cup sauce piquant
- 1 cup vegetable oil
- 1 1/2 cups flour
- 3 Tbsp. vegetable oil
- 4 cups yellow onion (diced)
- 2 cups celery (diced)
- 4 cups bell pepper (yellow, red and green, combined or one each, diced)
- 2 Tbsp. garlic (chopped)
- 1/2 cup parsley (chopped)
- 3 Tbsp. thyme (fresh, chopped)
- 2 Tbsp. tomato paste
- 3 Tbsp. kosher salt
- 1 Tbsp. black pepper (coarse ground)
- 2 tsp. white pepper (ground)
- 2 tsp. cayenne pepper
- 1 Tbsp. thyme (dried)
- 4 bay leaves
- 1 clove
- 6 cups pork stock (or other rich flavored stock or broth)
- 6 cups tomato purée (canned or fresh)
- 3 Tbsp. worcestershire sauce
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Directions
- 1. In a heavy sauce pan, over medium to medium-high heat, combine ingredients and stir constantly being sure to scrape up the brown bits on the side and bottom of the pan until your roux has turned a golden brown. Slightly darker than the color of peanut butter
- 1. In a heavy sided pot, over a medium-high flame add vegetable oil
- 2. Add peppers, onions and celery. Cook until about halfway to a soft and tender stage adjusting the heat and stirring as necessary as not to burn or color any of the vegetables
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