re: Jambalya without the rice?

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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.

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