I need a recipe for Cajun Pork Routee?

Thats right pork routee (pronounced roo-tee)





Its a traditional cajun dish from south Louisiana.I need a recipe for Cajun Pork Routee?
FRANK’S POT-FRIED PORK AND HOT POT VEGGIES


Note that this recipe uses the Cajun “routee” technique, which essentially means you fry


extremely hot over a high fire and you stir continuously. Don’t make the mistake to walk off and leave the


pot unattended!





Tender chunks of pork chops fried, down in a cast iron Dutch oven until tender and richly


browned then generously ladled over hot steamed rice, and an assortment of crisp fresh


vegetables gently poached in a spicy New Orleans seafood boil base. . .that’s what this


recipe is all about. And you got my guarantee you’re gonna love it!


½ stick margarine


10 pork chops, cut into bite-size pieces


3 Tbsp. brown gravy mix


1 tsp. Frank Davis Pork Seasoning


1 tsp. salt


1 tsp. black pepper


1 tsp. granulated garlic


1 tsp. granulated onion


1 Jalepeno pepper, seeded and minced


1 lb. Portabella mushrooms, large diced


1 Tbsp. Kitchen Bouquet + 1 cup water


2 cups Frank Davis Granular Seafood Boil


4 cups fresh broccoli florets


4 cups fresh green beans


4 cups carrots, large diced


4 cups yellow squash, large diced


4 cups cabbage, cut into thin wedges


½ cup melted butter or margarine


¼ cup Frank Davis Vegetable Seasoning


1 cup Parmesan and Romano cheese mix


6 cups cooked rice


First, in a heavy 6-quart Dutch oven with a tight fitting lid, melt down the margarine until it


sizzles and begins to brown. Meanwhile, with the pork pieces laid out on a sheet of freezer paper, sprinkle


them on both sides with the brown gravy mix, the pork seasoning, the salt, the pepper, the onion, and the


garlic. Then by handfuls, stirring all the time, drop them into the Dutch oven and brown them thoroughly.


Note that this recipe uses the Cajun “routee” technique, which essentially means you fry


extremely hot over a high fire and you stir continuously. Don’t make the mistake to walk off and leave the


pot unattended! With that in mind then, stir, stir, and stir the pot. Then when the pork pieces begin to


brown slightly on the edges, sprinkle in the Jalepeno pepper, the mushrooms, and about a third of the


water/Kitchen Bouquet mixture. Then guess what? Yep—you stir some more!


When you notice that everything in the Dutch oven has melded and turned the same rich color


(which should take about 10 to 12 minutes of constant cooking), cover the pot with the lid and allow the


mixture to “pot-fry” for about 4 minutes or so (don’t worry—it’s not going to burn!). Immediately after the


allotted time, however, carefully remove the lid (watch the steam!), add another third of the water/Bouquet


mix, stir once again, recover the pot, and continue to cook—still over high heat—for another 4 minutes or


so.


Finally, take the lid off the pot once more, stir and “pot-fry” uncovered until the resultant gravy


begins to thicken, and add the remaining third of the water/Bouquet. Now “pot-fry” one more time until


most of the liquid evaporates and you end up with a rich, semi-thick sauce in the bottom of the Dutch oven.


At this point, reduce the fire to “very low,” cover the pot, and allow the pork to simmer until the veggies


are ready.


To do the veggies, bring about 2 quarts of water to a rolling boil in a 4-quart stockpot or Dutch


oven. Then begin adding the granular seafood boil, stirring it continually until it fully dissolves, until the


“broth” it makes is rich and spicy and flavorful. How do you know when it’s just right? When you can say


to yourself, “Ooooooh—I could drink this down with a straw!” . . .it’s ready!


All that’s left is to drop in the veggies that you want to cook one variety at a time. Here’s the


technique: (1) Start off with a rapidly boiling stock; (2) Add the vegetables; (3) The stock will stop boiling;


(4) When the stock comes back to a boil turn the fire off and let the veggies soak in the stock with the lid


on the pot until they turn “tender crisp”—cooked but still slightly crunchy.