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re: Jambalya without the rice?
Posted on 11/18/18 at 4:01 pm to TigerDat
Posted on 11/18/18 at 4:01 pm to TigerDat
Down the Bayou in Lafourche parish, they make routte pork, which I guess is pretty close to what you’re describing. Usually doesn’t include sausage though.
Season and brown the cubed pork butt/shoulder in a black iron pot, take it out, cook down some onions in the drippings, add the pork back to the pot and cook it down over med/low heat until it’s fall apart tender. Add a little water as you cook so it doesn’t burn.
Season and brown the cubed pork butt/shoulder in a black iron pot, take it out, cook down some onions in the drippings, add the pork back to the pot and cook it down over med/low heat until it’s fall apart tender. Add a little water as you cook so it doesn’t burn.
1
Posted on 11/19/18 at 4:37 pm to dpd901
quote:
Down the Bayou in Lafourche parish, they make routte pork, which I guess is pretty close to what you’re describing. Usually doesn’t include sausage though. Season and brown the cubed pork butt/shoulder in a black iron pot, take it out, cook down some onions in the drippings, add the pork back to the pot and cook it down over med/low heat until it’s fall apart tender. Add a little water as you cook so it doesn’t burn.
Yessir—and when u cube the pork, try to leave a little fat on every cube. Flavor and cuts down on sticking
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