Pork Chops and Andouille in Rox's Roux Gravy - Acadiana Table
"If fork-tender pork chops cooked down in a deep, dark Cajun roux weren’t good enough, then add the smoke and spice of andouille sausage. Spread it over a mound of Louisiana rice, and now you’re talking the ultimate comfort food. Here in South Louisiana, the winter months are commonly referred to in culinary terms. At... Read More »..."
INGREDIENTS
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1 tablespoon bacon grease or vegetable oil
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4 (8-ounce) bone-in pork sirloin chops
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2 cups sliced andouille sausage or smoked sausage
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1 cup diced yellow onion
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1 cup diced green bell pepper
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1 cup diced celery
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2 tablespoons minced garlic
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4 tablespoons chopped flat-leaf parsley
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4 tablespoons diced green onion tops
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2 teaspoons white pepper
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2 teaspoons smoked paprika
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2 teaspoons Acadiana Table Cajun Seasoning Blend, see recipe here
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2 tablespoons dark roux, such as Rox’s Roux
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6 cups chicken stock, plus more if needed
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Kosher salt and freshly ground black pepper
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6 cups cooked long-grain white rice, such as Supreme
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Hot sauce, for serving
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