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Pork Routee
Posted on 10/15/22 at 12:33 pm
Posted on 10/15/22 at 12:33 pm
Does anyone have a recipe for Cajun Pork Routee?
This is made in a big jambalaya cast iron pot with cubed pork butt (at least 10 pounds) and lots of chopped onions and garlic and seasoned well. The pork and onions are browned together and then water is slowly added and stirred until almost evaporated. More water is added and stirred and evaporated again. Doing this a few times results in a very tender and tasty pork with a little gravy which is usually served on a bread pistolette. The correct seasonings is the important with this recipe. This is very popular in fairs and festivals in cajun country. I searched TD for past posts for this recipe and found nothing. Thanks in advance.
This is made in a big jambalaya cast iron pot with cubed pork butt (at least 10 pounds) and lots of chopped onions and garlic and seasoned well. The pork and onions are browned together and then water is slowly added and stirred until almost evaporated. More water is added and stirred and evaporated again. Doing this a few times results in a very tender and tasty pork with a little gravy which is usually served on a bread pistolette. The correct seasonings is the important with this recipe. This is very popular in fairs and festivals in cajun country. I searched TD for past posts for this recipe and found nothing. Thanks in advance.
This post was edited on 10/15/22 at 12:35 pm
5
Posted on 10/15/22 at 4:10 pm to Harahan Boy
Gotta find someone from Raceland or LaRose.
Posted on 10/15/22 at 8:07 pm to Harahan Boy
What you posted sounds pretty much how it’s done. Deglazing a few times is the trick. Season to taste.
Posted on 10/15/22 at 11:39 pm to Harahan Boy
It sounds like you’ve got the recipe down pat
1. Scald that pork
2. Brown them onions.
3. Gravy
1. Scald that pork
2. Brown them onions.
3. Gravy
This post was edited on 10/16/22 at 12:14 am
Posted on 10/16/22 at 1:43 pm to Chipand2Putts
Posted on 10/17/22 at 1:21 pm to Harahan Boy
I cook this shite all the time. And it's super easy. I've done it both ways where I've browned my pork first or brown the onions first. Both come out great. What you've stated about cooking out the water, let it brown, deglaze and repeat once or twice. Then add enough water and let it slow cook.
Most people eat it over rice. I'll tell you its even better on a fresh poboy bread!
Come see us at the French Food Festival next weekend. We'll be cooking routee, grillades and gratons.
Most people eat it over rice. I'll tell you its even better on a fresh poboy bread!
Come see us at the French Food Festival next weekend. We'll be cooking routee, grillades and gratons.
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