- 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
- In a large, heavy bottomed Dutch over, heat oil over medium-high heat.
- Whisk in flour, stirring constantly and cook until the roux reaches a dark brown color. The desired color should be the color of cocoa.
- Add onions, green bell peppers, and celery.
- Cook until onions become transparent, about 5-8 minutes.
- Gradually add 3 cups of water.
- Bring mixture to a boil, and then reduce heat to medium.
- Season the pork pieces with salt, red cayenne pepper, and granulated garlic.
- In a non-stick skillet, brown the seasoned pork pieces until well browned on all sides.
- Add pork pieces to the roux mixture.
- Add more water, if needed, to cover all pork pieces with gravy.
- Cover and simmer on medium-low heat until pork is tender and gravy is thick.
- Serve over cooked white rice.
Adapted by Debra Taghehchian based on a recipe found in Cajun Cuisine p. 101