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  • 3 lb. center cut pork loin roast ( seasoned 1 hour ahead of time)
  • 2 tsp. Cajun seasoning
  • 1/3 c. corn oil
  • 3 c. diced onion
  • 1 c. diced bell pepper
  • 1 c. diced celery
  • 3 qt. rich chicken stock
  • 1/2 tsp. black pepper
  • 2 1/2 tsp. granulated garlic powder
  • 1 1/2 tsp. kitchen bouquet
  • 3/4 c. green onion
  • 10 c. hot steamed rice
  • 1 tsp. dark brown roux


In a cast iron pot, add 1/3 c. corn oil. Then over medium heat, (let oil get very hot before adding meat) brown roast well on all sides. Add onion, bell peppers, and celery and stir into the bottom. Let sauté, stirring often until vegetables are done. Scrape the bottom of the pot often to prevent sticking. Add stock and dark roux and stir until it is well dissolved. Add seasoning, kitchen bouquet, and simmer covered for 1 hour on medium heat. When the dish is done, let stand for 30 additional minutes. Slice and serve over rice or with smothered sausage potatoes.

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hide3480 N.E. Evangeline Thrwy. (I-49) • Lafayette, LA 70507

hideCall: 337-896-3247

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hideSun-Thurs ----------- 7am - 9 pm

hideFri-Sat -----------7 am - 10:00 pm