Directions

1. Heat 1 tsp. oil in a large dutch oven (at least 6 qt.) or heavy bottom pan over medium high heat. Add andouille sausage and sauté until browned, about 5 minutes. Remove sausage and set aside.
2. Cut your pork shoulder into 5-6 chunks and season with 3 tsp. Cajun seasoning. Place the pork in the dutch oven and sear on all sides. You do not need to cook the pork all the way through. Transfer to the plate with the sausage.
3. Turn heat down to medium. Add remaining oil to dutch oven and sprinkle in flour. Stir constantly until there is no visible flour remaining, meanwhile scraping up any bits on the bottom of the pot. Continue stirring your roux until it darkens to the color of peanut butter, 10-12 minutes.