re: Any of You Bayou Cajuns Have a Recipe for Routee?

Found another recipe.

Huntin' Camp Routee
By Chuck McWhorter

This is a easy to make recipe that has become a camp favorite. It consists of pork smothered in a rich Cajun brown gravy. Perfect for a cold night around the campfire or any other occasion. I've prepared this for fairs and festivals, family gatherings and tailgating events. It always receives favorable reviews !

5 lbs Boston Butt Pork Roast (Cubed - ¾ inch - fat removed)
3 tsp Granulated Garlic Powder
3 tsp Onion Powder
1½ to 2 tsp Cajun Seasoning Blend
1 ts Black Pepper
1 ½ Tbs Kitchen Bouquet
1 cup Burgundy Wine (Or any wine you prefer)
1 lg can Mushrooms or 1 pack fresh Mushrooms
2 pks Brown Gravy Mix
½ cup Parsley Flakes
1 bunch Green Onions(chopped)
Salt to taste

Start by adding the Pork and next 5 ingredients into Dutch Oven (Black Iron is Best) and stir well. Heat on medium/low to bring to a simmer, then cover tightly for one half hour (stir occasionally). Next add Wine and Mushrooms stir and cover for 45 minutes.
Next add Brown Gravy Mix, Parsley and Green Onions and stir well. Cover until done (approx. 15 minutes). Add Salt to taste. Serve over Rice with French Bread on the side.

quote:

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He's starting out okay, but brown the meat really well, brown a bunch of onions for. 6 pack or so, and slowly build the gravy aadding only a few ounces of liquid at a time. Ditch the gravy mix.

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Yes to that.

So a pork roast

Gonna start calling that shite a Routee to make it sound better.

Question: do you keep the pork in the pot while u are browning the onions/making the gravy? Or is the meat set out to the side while you build the gravy?

Brown the meat well and pull it out. Then brown the onions very well.

Build the gravy slowly with just a few ounces of liquid at a time...stir...repeat...stir...add the meat and bring to a high simmer, then cut the heat...cook down low and slow.