Pork Fricassee



  • ¾ C. Flour
  • ¾ C. Oil
  • 1 Large Onion, Chopped
  • ½ Large Green Bell Pepper, Chopped
  • 2 Stalks Celery, Chopped
  • 3 C. Water
  • 6 Large Pork Chops, or 3 Lb. Bone-In Pork Shoulder Steaks
  • Salt, Red Cayenne Pepper and Granulated Garlic, to Taste


  1. In a large, heavy bottomed Dutch over, heat oil over medium-high heat.
  2. Whisk in flour, stirring constantly and cook until the roux reaches a dark brown color. The desired color should be the color of cocoa.
  3. Add onions, green bell peppers, and celery.
  4. Cook until onions become transparent, about 5-8 minutes.
  5. Gradually add 3 cups of water.
  6. Bring mixture to a boil, and then reduce heat to medium.
  7. Season the pork pieces with salt, red cayenne pepper, and granulated garlic.
  8. In a non-stick skillet, brown the seasoned pork pieces until well browned on all sides.
  9. Add pork pieces to the roux mixture.
  10. Add more water, if needed, to cover all pork pieces with gravy.
  11. Cover and simmer on medium-low heat until pork is tender and gravy is thick.
  12. Serve over cooked white rice.

Adapted by Debra Taghehchian based on a recipe found in Cajun Cuisine p. 101