Pork Gumbo



Pork gumbo?

Yeh, and it starts with a jar of gumbo, so…

I know that this isn’t authentic, but I had some pork tenderloin and country-style ribs leftover and, after considering Three Pigs Pasta Sauce, I opted for a little sumpin’ sumpin’ different.

It turns out that there are a fair number of gumbo mixes and bases out there. This happens to be my fave, and you really don’t need to add anything but chicken and water and you will have a fine dinner.

But; I had that pork; and some veggies that needed using, and so I played around a bit and ended up with another fine dinner.

•1 tbsp olive oil
•4 cups leftover cooked pork, chopped
•16 oz jar gumbo
•16 oz water
•8 oz sliced ‘shrooms
•2 cups chopped red, yellow, orange peppers
•1 cup diced celery
•1 cup shredded cabbage (coleslaw mix)
•1 tbsp Worcestershire sauce
•1 tbsp Sherry Peppers Sauce*
•1 tbsp Arby’s Sauce
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1 bay leaf

•Freshly chopped parsley
•Sliced scallions

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Warm the olive oil in a large pan over medium high heat, then add the peppers, celery, and shredded cabbage. Toss to coat with the oil and cook for five minutes before adding the ‘shrooms, Worcestershire, Sherry Peppers, Arby’s, and hot sauces and cook for another five to ten minutes, until the ‘shrooms are browned a bit and most pan juices have cooked off.

Stir in the gumbo, the water, and the pork, then add the bay leaf, cover, and simmer for 30 minutes or so, until nicely heated through and the flavors have blended.

Remove the bay leaf and serve.

So, yeh, gumbo would be great over rice.

Or polenta.

Or biscuits.

But… how about biscuit waffles?

Check out those details, tomorrow.

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