Shelly's Recipe

CAJUN STYLE PORK STEW

Category: Stews

4 tbsp Cajun seasoning
2 cups flour
6 lbs pork neck bones
1 cup vegetable or peanut oil
2 large onions, green and red bell peppers, chopped
3 cloves garlic, minced
1 1/2 cups celery, chopped
2 quarts chicken stock
3 cups hot, cooked rice

Mix seasoning with 1 cup flour. Work seasoned flour into all pork neck bones. In a heavy Dutch oven, heat oil to hot. Add bones and brown well on all sides. Remove bones and all but 1/2 cup fat in pan. Discard excess fat.

Add remaining 1 cup flour and brown until flour is a deep golden brown, about 15 minutes, stirring occasionally. Add vegetables and saute until they are tender, about 10 minutes. Add stock and bones and simmer until pork meat is cooked and tender, about 45 minutes. If steak gets too thick, then with a little water. Before serving, remove brown and strip meat, returning meat to the stew. Serve over rice. Serves 6