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Serves 6 to 8

Hello again. As I've said before, there are as many variations of Gumbo as their are days in the year! I put this specific recipe together with my likes in mind and so far, it's been a real winner with everyone I've served it to. My family loves it and I'm sure yours will too!

When ready to eat, sprinkle file' powder over cooked rice and cover with steaming, hot gumbo. Remember to cook this for someone you love!

This  recipe is for an old favorite I'm sure all, of you have enjoyed at one time or another. It is easy to prepare on those days when the time just seems to slip away. It's a deliciously different variation of a tried and true recipe I'm sure your family will enjoy.

SALISBURY STEAK CREOLE

You will need;

1 1/2 lb lean ground beef

1/3 cup finely chopped onion

1/3 cup finely chopped bell pepper

1/2 cup saltine cracker crumbs

2 egg whites, slightly beaten

3 tbsp milk

1 tbsp prepared horseradish

1/3 tsp salt

fresh ground black pepper and cayenne pepper to taste

Creole sauce:

1 tbs butter

1/3 cup each, finely chopped onion, bell pepper and celery

1 can (15oz) diced tomatoes

1 tsp Tabasco sauce

Now, let's cook!

In a medium bowl combine Salisbury steak ingredients, mixing lightly, but thoroughly; shape into 4 oval 1/2 inch tick patties. Heat large non-stick skillet over medium heat until hot. Place beef patties in skillet and cook 7-8 minutes or until no longer pink and juices run clear, turning once. Remove steaks to serving platter and keep warm. In the same skillet, add butter, onion, bell pepper and celery and quickly sauté until tender. Add Tabasco sauce and tomatoes, reduce heat and simmer 3 to 5 minutes. Spoon over Salisbury Steaks and serve with mashed potatoes or steamed white rice with a fresh vegetable. Your family will love you for it.

Warmest regards,

Chef John

As I've said many times before, There are more variations for this dish than there are bayous in Cajun country. This recipe comes from a very good friend, Gerrard Rousseau. What makes his recipe unique is the substitution of pepperoni for the more traditional smoked sausage. This gives this dish an extra dimension as well as a distinctive flavor. It will make a wonderful entree for your Sunday dinner table that your family and friends will ask for again and again.

GERRY ROUSSEAU'S JAMBALAYA

You will need;

1 lb smoked ham, cubed

1 large clove garlic, minced

1 large onion, sliced thin

3 tbsp butter

3/4 lb thinly sliced pepperoni

4 large tomatoes, peeled and chopped

1 large bell pepper, diced

1/2 cup chopped celery leaves

1/2 cup chopped fresh parsley

1/2 tsp crushed thyme leaves

2 large bay leaves

2 tsp Tabasco sauce

4 cups chicken stock

2 cups long grain white rice

2 lbs large shrimp. cooked and cleaned

salt, fresh ground black pepper and cayenne to taste

Now, let's cook !

In a large Dutch oven, brown ham in butter. Add onion and garlic and sautee until onions are transparent and tender. Add pepperoni, tomatoes, bell pepper, celery leaves, 1/2 the parsley, thyme and bay leaves. Continue to sauté 10 minutes. Add chicken stock, Tabasco and bring to boil. Add rice, reduce heat, cover and cook 20 minutes or until rice is just tender. Add shrimp, salt, black pepper and cayenne to taste and heat through. Transfer to a warm serving platter and garnish with remaining parsley. Prepare a salad of marinated tomatoes and cucumber with onion in a vinaigrette dressing and have a lot of crusty sourdough bread for a Sunday dinner your family and friends will love!

Serves 6 to 8

There are as many different recipes for Gumbo as there are cooks in New Orleans and although Gumbo is traditionally associated with the Big Easy, other parts of the South are well known for their variations of this dish. This recipe is a favorite of the Mississippi Delta area and is of the main course variety. It will add an aire of warmth and elegance to any Sunday dinner table and have your family and friends begging you for the recipe !

DELTA SHRIMP GUMBO

You will need;

2 1/2 lbs. raw shrimp **Shrimp are marketed by the number of shrimp there are in 1 lb. you will need size 16/20 for this dish**

2 bay leaves, broken

1/2 tsp thyme leaves

1/2 tsp black peppercorns

1/4 tsp red pepper flakes

2 tsp sugar

4 cups water

3 tbsp butter, divided

1 large onion, chopped

1/4 lb. lean ham, diced

1/4 lb. veal, diced (lean pork may be substituted)

2 tbsp fresh parsley. chopped

3 tbsp flour

1 2 lb. can Italian tomatoes, drained (reserve juice)

2 8-oz. bottles clam juice

4 cups reserved shrimp stock

1 large green pepper, chopped

2 celery stalks, chopped

3/4 lb. frozen okra, thawed and cut into 1/2 inch pieces

salt and fresh ground black pepper to taste

1 1/2 tsp Tabasco sauce

1 tbsp fresh lemon juice

3 tbsp gumbo file'

**All gumbos derive their distinctive flavor and texture from the addition, just before serving, of gumbo file', a flavoring agent widely used in the South. Gumbo file' is powdered sassafras leaf; originally made by Chocktaw Indians, who sold or traded it to the French, its Indian name is kombo.

Now, let's cook !

In a large sauce pan add the bay leaf, thyme, peppercorns, redpepper flakes and sugar to 4 cups boiling water and allow to boil for 5 minutes. Scald shrimp in boiling liquid until lightly pink in color; Do not overcook ! Strain and reserve stock. Cool shrimp immediately in cold running water, peel, devein and Set aside.

In a 6 quart Dutch oven melt 2 tbsp butter and sauté onion until translucent. Add ham and veal and cook, covered, over medium high heat for 10 minutes. Add chopped parsley and flour cooking and stirring until flour starts to brown. Add tomatoes, mix well and cook 5 minutes longer.

Stir in clam juice and reserved shrimp stock and bring to boil; reduce heat and simmer, covered, for 1 hour.If a thinner consistency is desired, reserved tomato juice may be added at this time. At this point you may stop and continue just before serving.

When ready to serve, heat casserole to a slow boil, reduce heat and simmer slowly. In a separate skillet melt 1 tbsp butter and sauté green pepper for 5 minutes. Add green pepper, with celery and okra to simmering casserole and cook for 15 minutes.

Stir in shrimp, Tabasco sauce, lemon juice, salt & pepper to taste and continue to simmer, covered, 10 minutes longer. Stir in gumbo file' and serve over fluffy white rice.

Serves 6

Accompany with a crisp salad or fresh fruit compote and hot French bread for a real Sunday crowd pleaser. Remember to cook this dish for someone you love !

Chef John's Red Beans & Rice:

Ah, Monday in New Orleans ! Every Monday, rain or shine, summer, spring, winter or fall, the wonderful aroma of this famous Louisiana staple fills the city until your senses are overwhelmed. I 've found this recipe to be delightfully delicious served with a crisp green salad and lots of crusty French bread. Cook some for someone you love, you can even make it a Monday tradition. Here's how to do it! First you will need a good thick bottomed Dutch oven. This dish requires slow cooking and enough attention to prevent scorching. ( stir often during cooking and if beans start to scorch, do not scrape the bottom of the pot. Immediately transfer the beans to a clean pot and continue to cook over very low heat ). I'm sure your family will enjoy this recipe as much as mine does.

You will need:

2 1/2 cups dried red beans (Kidney beans, if you prefer)

3 qts. cold water

3 lbs, small ham hocks

1 3/4 cups chopped onion

1 1/2 cups chopped celery

1 1/2 cups chopped green pepper

3 Bay leaves

2 cloves of fresh garlic, crushed

1 1/2 tsp Tabasco sauce

1 tsp white pepper

1 tsp dried thyme leaves

3/4 tsp dried oregano leaves

1/2 tsp ground red pepper (Preferably cayenne)

1/4 tsp fresh ground black pepper

2 cups very strong black coffee ( double strength)

1 1/2 lbs smoked kielbasa, sliced 1/4 inch (optional)

3 tbsp vegetable oil

Now, let's cook!

Soak beans in water overnight. Heat vegetable oil in Dutch oven, add crushed garlic, bay leaves, onions, celery and green peppers. Sautéed until transparent (do not brown) . Add the black coffee and ham hocks, bring to a boil, cover and reduce heat to a slow simmer. Cook ten minutes, stirring once or twice. Add beans and any remaining liquid with the rest of the ingredients. cover and simmer slowly (2 1/2 to 3 hours)  until the beans are tender and the meat is falling off the ham hocks.

Remove ham hocks and bay leaves from pot. Strip all the meat from the ham hocks and return to the pot. Discard bones and bay leaves. Add sliced kielbasa ( if desired) and simmer an additional 30 minutes, stirring occasionally.

Serve over cooked white rice for a real stick to you ribs lunch or dinner, and as they say in New Orleans, "Let the good times roll !".

Jambalaya is a wonderful one pot meal inspired by the Spanish dish, Paella. There are countless versions of this hearty stew, which can be made with whatever you have at hand. the essential ingredient for all variations of this dish is Ham, which may be linked to it's name as the first part (Jam) relates to both the French and Spanish word for Ham, (Jambon).  I believe the addition of chicken, shrimp and good smoked sausage(Andouille, preferred) to my recipe makes this dish worthy of gracing any Sunday table. Your family will love it and so will your guests!

JAMBALAYA

You will need;

1 1/2 lb. smoked ham, cubed

3 1/2 lb. frying chicken, skinned, boned and cut into bite size pieces. ( reserve skin and bones

1 1/2 lb. fresh, large shrimp, pee;led and deviened

(reserve shells)

1 lb. smoked sausage, cut into 1/2 inch pieces

1/4 cup vegetable oil

1/4 cup flour

2 lg. onions, roughly chopped (save ends and skins)

6 ribs celery, roughly chopped (save tops and root

ends)

1 1/2 lg. bell pepper, roughly chopped

1 clove garlic, minced

2 14 oz cans chopped tomatoes

1 tsp each, cayenne, white and black ground pepper

4 cups chicken and shrimp stock

Now, lets cook!

In a large Dutch oven, cover the chicken skin, bones, shrimp shells and onion & celery trimmings with cold water to make a stock.Bring to a boil, reduce heat and slowly simmer for one hour. Strain and reserve. Heat oil in Dutch oven until very hot and sauté garlic, onion, celery and bell pepper until tender. Add chicken and three kinds of pepper. Sauté until chicken is lightly browned. Add smoked sausage and sauté an additional 10 minutes stirring frequently, scraping the pan. Add flour and sauté until flour is golden brown. Slowly stir in tomatoes and stock. Salt to taste and mix well.

Bring to a boil, reduce heat and simmer slowly until sauce thickens and reduces, about 20 to 25 minutes or less. Ladle over cooked rice and garnish with chopped parsley.

Serves 6 - 8

      This   entree comes from the Louisiana low country. "Etouffee" means smothered and the chicken and shrimp in this recipe are smothered in a
mouthwatering sauce fragrant with onions, bell peppers, celery, shallots and fine herbs.
It's become popular with many cooks to serve the shrimp in their shells, no matter what the presentation. I find this really messy and feel you should peel the shrimp before cooking, so their flavor can permeate the sauce.
My friend Papa Joe Botti says "The only way you know you've used enough hot sauce
is when your eyes burn and your nose starts to run." Judge for yourself. I'm sure this will be a Sunday dinner to please everyone !!

CHICKEN AND SHRIMP ETOUFFEE
You will need;
1/4 cup olive oil
8 chicken thighs, boned but not skinned
8 small chicken breast halves, boned but not skinned
1/2 stick (1/4 cup)
1/2 cup flour
3 large onions, coarsely chopped
2 large bell peppers, coarsely chopped
1 1/2 cups chopped celery, stalks and leaves
4 shallots, finely chopped
1 6oz can tomato paste
4 cups chicken stock
1 tbsp fresh lemon juice
4 bay leaves
1 1/2 tsp dried thyme
1/2 tsp freshly ground black pepper
1 tbsp Tabasco sauce (or more to taste)
3 lbs jumbo shrimp, peeled and deveined
1/2 cup chopped parsley
3 scallions, white and green parts, thinly sliced
fresh lemon slices for garnish
Now, let's cook!
Heat olive oil in large Dutch oven (8 qts.) over medium/high heat until sizzling. Add
chicken a few pieces at a time and brown on all sides. Remove the chicken and set aside. Add butter to pot, reduce heat to medium and add the flour, stirring well
to combine it with the fats (this is called making a "roux"...a word about roux for a moment. A roux is equal parts of fat and flour cooked to varying degrees of doneness to produce the different type sauces identifiable by their distinctive color and flavor). Continue to cook the fat and flour stirring constantly over medium heat until the mixture has lightly browned, about 15 minutes. Add the onions, bell peppers, celery and shallots and sauté 10 minutes longer. Stir in tomato paste,
chicken stock, lemon juice, herbs, fresh pepper and Tabasco sauce until well blended.
Simmer 10 minutes. Add the chicken back to the sauce and cook very slowly, uncovered, for an additional 20 minutes or until chicken is cooked through. Stir frequently to prevent sticking. (The etouffee may be made ahead up to this point,
cooled, covered and refrigerated. Allow it to come up to room temperature before reheating). Add the shrimp and continue to simmer for 10 - 12 minutes longer or until shrimp have just turned pink. (Do not overcook!) Stir in 1/2 of fresh chopped parsley, remove from heat and let stand for 10 minutes. Ladle etouffee into shallow bowls around mounds of steamed rice, sprinkle with remaining parsley and sliced scallions. After garnishing each plate with a fresh lemon slice and adding a crisp salad and sourdough bread to your table, you will have a Sunday Dinner to rave about !!!
Serves 12

Crawfish
   Everyone is always asking me about crawfish. Crawfish season is starting later this year but they have started to come in. Now is the time to enjoy them.  A big thrill for French Acadians migrating south to Louisiana was to find the bayous and streams filled with the crawfish they had loved so well in Europe. Through the years they have become a staple Louisiana regional cuisine. Every where you go , up and down Cajun country, you can see these crustaceans, looking like tiny lobsters, served in great crimson, steaming mounds garnished with fresh dill or swimming in their own juices. Crawfish are usually available in 3 forms: Live, Fresh tails blanched and peeled, packed in ice in 1 lb bags and frozen peeled tails in 1 lb bags. They are shipped around the country to seafood outlets during the season,(frozen tails are available year around in supermarkets everywhere) and should be available in your area. If you happen to be in the Alexandria, LA area, be sure and stop by and visit Don & Doug at the Crawfish Shack on MacArthur Drive across from 5 Star Studios. If not in the area, you can call them for pricing and shipping information at(318) 442-2259 or e-mail them at crawfish2eat@juno.com. They may be able to help you with an order or direct you to an outlet in your city.
To prepare live crawfish you must first have on hand a large kettle of boiling water seasoned with;
1 leek, white part only
fresh parsley
1 large carrot, chopped
3 tbsp vinegar
Now, let's cook !
Live crawfish must be cleaned before you cook them. To do this, grasp the crawfish firmly behind the head with your finger and thumb. with your other hand, grasp the middle tail fin and give a long, firm twist and pull to remove the stomach and intestinal vein. Drop the cleaned crawfish one by one into the water at a rate not to disturb the boiling. do not cook longer than 5 to 7 minutes. Serve in the shell with plenty of melted butter seasoned with fresh dill. Allow 1 to 2 dozen per serving

Hello again. As I've stated several times before, there are as many different recipes for Gumbo as there are cooks in New Orleans. This popular dish gets it name from "gombo", the African word for okra - the vegetable this dish was originally based on. Chef Gary Rousseau, a dear friend of mine is a true Cajun in heritage and spirit. His families recipe for this dish is rich and hearty, with a flavor you'll never forget.


CHEF GARY'S CHICKEN GUMBO
You will need;
1/2 cup oil
1 2 1/2 to 3 lb. chicken cut into 6 to eight pieces
1 cup flour
2 fresh green chiles, finely chopped
1 large onion, finely chopped
1 large green pepper, roughly chopped
3 stalks celery, finely chopped
2 cloves garlic, minced
8-oz smoked sausage, diced (andouille preferred)
4-oz lean smoked ham, diced fine (tasso preferred)
4 cups chicken stock or broth
1 bay leaf
1 tsp Tabasco sauce
1/4 tsp each, Black pepper, white pepper and cayenne pepper
salt to taste
6-oz fresh okra, trimmed
Now, let's cook !
Heat the oil in a large, deep skillet (cast iron is best) and brown the chicken on all sides, 3 to 4 pieces at a time. Transfer the chicken as it is browned, to a plate and set aside. The next step requires some attention. Add the flour to the pan and cook over a very low heat for about 30 minutes. Stir constantly until the flour turns a rich, dark brown. It is a good idea to take the pan off the heat occasionally, so that the flour does not burn. BE CAREFUL not to splash any of the roux on to you, it will burn you severely ! Add the garlic, chilies, onion, bell pepper, celery, sausage and ham to the roux and cook for about 5 minutes over very low heat, stirring continuously. Pour in the stock and stir well. Add the bay leaf, Tabasco and spices and bring to a boil. Reduce heat and carefully return the chicken to the pan. Cover and continue to cook for 30 to 35 minutes or until chicken is tender. Cut each okra into 2-3 pieces. If okra is small, leave whole. Add to the chicken and cook for another 10 to 15 minutes. Remove bay leaf and serve Gumbo over hot, steamed rice. With thick sliced sourdough bread and a crisp green salad, this recipe provides 4 to 6 servings. Your family will love it !

CREOLE ROAST PORK
You will need;
1 6 to 7 lb lean boneless pork loin roast trimmed of all excess fat
6 shallots, minced
2 garlic cloves, minced
1 tsp salt
1/2 tsp fresh ground black pepper
1/2 tsp cayenne pepper
1 tsp dried sage
6 large tart apples, cored
4 sweet potatoes ( yams may be substituted) peeled, quartered and cooked
2 tbps brown sugar
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 cup melted butter
1/4 cup pure maple syrup
Now, let's cook!
Preheat oven to 300 degrees. Place the roast on a cutting board with the fat side up
and with the tip of a sharp knife make 4 to 5 incisions deep into the roast at 2 1/ to 3 inch intervals. Combine the shallots and garlic together and mix well. With the tips of your fingers, work equal amounts of this mixture into each of the incisions.
Sprinkle the roast with salt, black pepper, cayenne pepper and sage and rub into the meat. Place the pork loin, fat side up, on a rack in a shallow baking pan and roast for 3 hours.
While the pork is roasting, remove enough pulp from the apples to make the core opening1 1/2 to 2 inches wide. Chop the removed pulp and set aside. In a large bowl, mash the sweet potatoes. Add the apple pulp, brown sugar, nutmeg, cinnamon and salt & pepper to taste and mix well. In a small sauce pan, heat the butter and maple syrup. Cook for 2 minutes and spoon 1 tsp of the mixture into each of the apples. Reserve the remaining syrup.
Fill the apple openings with the sweet potato mixture until the apples are very full.
Remove the roast from the oven. Drain the fat from the pan and place the apples around the roast. Continue to roast 1 1/2 hours longer, basting the apples often with the reserved syrup. When roast is done, transfer to a warm serving platter and surround with the baked apples. Garnish with fresh watercress for an eye appealing, elegant and delicious Sunday dinner. Your family and friends will love you for it !
Serves 6 to 8

    Don't be alarmed by the name of this  recipe. It doesn't have anything to do with the dish's preparation, but by the finished appearance of the completed dish.
It is a wonderful side dish and makes an excellent stuffing for poultry and seafood.
Once you taste it, you'll never forget it ! It's pure Cajun !!!
DIRTY RICE
You will need
2 cups of uncooked, long grain, white rice
5 cups chicken stock or broth
1 1/2 cup finely chopped onion
1/2 cup chopped celery
1/2 cup finely chopped bell pepper
1/2 tbsp thyme
1/2 tsp each of course ground black pepper, white pepper and cayenne pepper,
more if you like !
3 clove garlic, minced
1/2 lb chicken livers
1/2 lb chicken gizzards
1/2 lb lean pork shoulder
1 stick butter
Now, let's cook !
Prepare the rice in 4 cups of stock or broth (cook rice about 20-minutes). Set aside.
Grind the meats coarsely in a food processor or chop them very finely by hand. In a large skillet, melt the butter and when it begins to foam add the ground meats and fry until all the pink color is gone. Make sure the meat is well done. Add the onion, celery, bell pepper, garlic and spices. Sauté with the meat for an additional 5 - 7 minutes. Stir in remaining cup of chicken stock and the cooked rice and mix thoroughly. Reduce heat, cover and simmer another 8 - 10 minutes or until all the liquid is absorbed. This makes a wonderful accompaniment for any meat or poultry dish and most seafood dishes as well. This recipe serves 12 generously with leftovers.(They won't last long). Once your family tastes this, they'll never want plain rice again, even if it's name is a little unappealing !

The following recipe can be prepared using any firm fleshed whitefish fillets or steaks. I prefer using Halibut steaks, but whatever fish used, your family will love it.
HALIBUT STEAK CREOLE
You will need;
6 halibut steaks
1/2 lb butter
1 onion, chopped
2 stalks celery, chopped
1 bell pepper, chopped
6 tomatoes, peeled, seeded and chopped
1/2 tsp salt
1/2 tsp freshly ground black pepper
juice of 1 lemon
1/4 tsp chopped chervil
2 tbsp chopped fresh parsley
Now, let's cook !
Heat 1/4 lb butter in a skillet. Add onion , celery, bell pepper and half of the tomatoes and sauté until tender. Transfer this mixture to a fairly large baking dish that has a cover. Spread this mixture evenly over the bottom of the baking dish.
Sprinkle with half of the salt and pepper. Cover this mixture with the balance of the tomatoes and butter, which has been cut into small chunks. Add the halibut steaks, pour over the lemon juice and season with the remaining salt and pepper. Cover and bake in a 350 degree oven for 35 to 40 minutes or until fish flakes easily.
When finished there should be enough pan juices to provide a nice sauce. Sprinkle generously with chervil and chopped parsley. Serve with steamed white rice or grits for a delicious dish your family will love.

The following recipe is sure to turn that barbeque into a resounding success. This method of cooking ribs is one I've found people have the most success with. You'll find these ribs succulent and delicious and your family and friends will love them.

CAJUN WHISKEY BARBEQUED RIBS

You will need;

6 to 7 lbs pork spareribs, allow at least 1 lb of ribs per person

2 large onions, sliced

1 teaspoon cayenne pepper

3 cloves garlic peeled and mashed

salt to taste

2 cups light brown sugar

1 tsp dry mustard

1 tsp Tabasco sauce

2 cloves garlic, minced

1/2 cup soy sauce

1/4 cup of your favorite whiskey

Now, let's cook!

Cut ribs into serving size pieces. Place them in a shallow roasting pan and barely cover with water. Add onions, cayenne pepper, salt and mashed garlic. Bring to a

boil, reduce heat and simmer, very slowly, 35 to 45 minutes, no longer! This will eliminate most of the fat and partially cook the ribs. Remove ribs from the water to a large serving platter and allow them to cool.

In a bowl, mix together the brown sugar, dry mustard, Tabasco sauce, soy sauce, minced garlic and whiskey. This will form a medium to thin paste.

Lay the ribs on a hot grill 4 inches from the coals or heat surface. Using a long handled brush, baste the ribs with the whiskey mixture, turning and basting both sides frequently. Since the ribs are already partially cooked, they will be grilled to perfection in about 15 minutes with a rich brown glaze. Accompany these ribs with your favorite potato salad, corn on the cob and ice cold watermelon for a back yard Sunday dinner your family and friends will love!

Serves 6

CHEF GARY'S "CAJUN" BARBEQUED RIBS

You will need;

3 1/2 to 4 lbs baby back ribs

1/2 tsp each of salt, paprika, granulated garlic, onion powder, dried thyme leaves, dried oregano leaves, black pepper, white pepper and cayenne pepper.

1 tbsp chili powder

Sauce:

1 1/2 cup tomato catsup

1/2 cup packed brown sugar 1/2 cup molasses

1 medium onion, minced

2 tbsp vinegar

2 tbsp prepared mustard

2 tbsp lemon juice

1 tsp Tabasco sauce

1/2 tsp each of salt, paprika, granulated garlic, onion powder and dried thyme leaves

Now, let's cook!

Cut the ribs into 5 bone sections. Combine all the seasonings in a small bowl and mix thoroughly. Sprinkle seasoning mix generously over ribs and rub into the meat. Refrigerate for at least 2 hours. Bake ribs in a pre-heated 350 degree oven for 1/2 hour. While ribs are baking, combine sauce ingredients in a food processor or blender and mix thoroughly. Pour into a mixing bowl and set aside. Grill ribs for 15 minutes over medium coals, basting frequently with the sauce. Baste one last time with the sauce and serve with remaining sauce on the side. Accompany these delicious ribs with fresh roasted corn on the cob and baked beans. Your family will love you for it!

This recipe was inspired by a dish I enjoyed many times in Hong Kong. It's unique flavor and eye appealing presentation will have the guests at your Sunday table asking for it again and again! Be sure and cook it for someone you love!

CAJUN "DRUNKEN" PORK

You will need;

1 5 lb center cut boneless pork loin, tied

4 tbsp oil

3 cloves garlic, minced

1 cup finely chopped onion

1/2 cup finely chopped celery

1/2 cup finely chopped bell pepper

1 large tomato, seeded and finely chopped

5 cups red wine

1/2 tsp salt

1 tsp course ground black pepper

1 tsp Tabasco sauce

cayenne pepper, to taste

3 tbsp butter

3 tbsp flour

Now, let's cook!

In a large Dutch oven, heat the oil over medium-high heat. Sear the meat in the hot oil to brown on all sides. Add the garlic, onion, celery and bell pepper and sauté until the onions have become transparent. Add the wine, salt, black pepper, Tabasco and cayenne pepper to taste. Bring to a boil, reduce heat, cover and simmer for 2 1/2 to 3 hours or until pork is tender. Remove pork to a cutting board and allow to rest, continuing to simmer the sauce, uncovered, until reduced to half it's volume. Melt butter in a smaller sauce pan, add flour and cook 2 to 3 minutes to make a roux. Add the sauce to the roux and simmer until it thickens, stirring constantly. Carve pork and arrange slices on a warm serving platter. Generously spoon finished sauce over the pork and serve with steamed rice for a Sunday dinner your friends and family will definitely remember!

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Revised:October 30, 2007