re: TD Recipe Collection 8th Edition (with links)

Pork Neck Bone Fricassée

"A fricassée is a classic French cooking method, and the Cajun interpretation is a spicy stew (much thicker than a gumbo) with lots of meaty flavors. There are many versions with chicken, meatball, and even wild game showing up frequently on Acadiana tables."

4 Tbs vegetable oil
2 cups diced yellow onion
2 cups diced green bell pepper
2 cups diced celery
2 Tbs minced garlic
½ cup chopped flat-leaf parsley
3 lbs pork neck bone, cut into 2-inch pieces
1 lb chopped andouille sausage
1 lb smoked pork sausage
12 cups chicken stock, plus water if needed
½ Tbs cayenne
1 Tbs cajun Seasoning Blend
1 cup dark roux, plus more if needed
Kosher salt and freshly ground black pepper to taste
dash of hot sauce
8 cups cooked long-grain white rice, for serving
1 cup diced green onion tops

1. In a large cast-iron pot with a lid over medium-high heat, add the oil. Once sizzling hot, add the onion, bell pepper, and celery. Sauté until the onions turn translucent, about 5 minutes. Add the garlic and parsley, and stir until combined. Add the pork neck meat and sauté just until the pork and the vegetables begin to brown, about 8 minutes. Add the sausages. Add enough chicken stock to the pot to cover all the meat and vegetables, and scrape the bottom to loosen the brown bits of flavor.

2. Season with cayenne and Cajun seasoning and stir to combine. Add the roux and stir. Bring the pot to a boil and then lower the heat to a simmer. Cover the pot and let it cook for 2 hours.

3. Uncover and skim the surface of any excess oil. Taste the gumbo and if you prefer it thinner, add more stock or water. If you prefer it thicker, add more roux. Add salt and pepper to taste. Cover the pot and simmer for 30 minutes longer.

4. Sample the finished dish and add a dash of hot sauce if you like it spicier. Ladle the stew into large bowls over a mound of rice and garnish with diced green onion tops.

Servings: 8
Source: AcadianaTable.com