cajun

a simple cajun-spiced, boneless pork roast.

August 30, 2021 by Becky Spoon

This boneless pork roast was really hard to photograph! Haha! They are really so bland looking! But they are so delicious! I honestly prefer a pork roast over a beef roast. I love a good chuck roast with lots of marbling, but sometimes I want that pork roast with cajun spices and gravy. Spices like:

salt
garlic powder
paprika
ground black pepper
onion powder
cayenne pepper
dried oregano
dried thyme
red pepper flakes (Optional)

Honestly, in this case I was cooking such a small roast, about 2 pounds, I just sprinkled the roast individually with the seasonings. In the recipe I’ll try to list a specific about for a roast that small. Ideally, a mixture of these spices kept in a container is great. Then you can use as needed.

Because this roast was boneless, part of it had a “natural” opening where they had removed the bone that I could season the inside of the roast and the outside.

a simple cajun-spiced, boneless pork roast.

I cooked this pork roast in the instant pot. The technique will not change, just the cooking time. If you don’t have an Instant Pot, I encourage you to look at it as a purchase because they are well worth it. The prices are much lower now and it will cut hours out of your cooking time. https://amzn.to/3BmXwBZ

I seasoned this roast in every area I could and then I tied it. Because it did have a boneless roast I wanted to tie it so that it would cook evenly. Another thing I did was after it was finished cooking, I wrapped it up and chilled it. Because of that I was able to get nice slices, rather than “shredded pork” which I didn’t want. After it was completely chilled I removed from the refrigerator, sliced it, wrapped it in foil, then heated in the oven at 250 until just heated. I didn’t want to cook, just heat. When heated, I placed on a platter or serving dish and poured some of the roast gravy over. The first meal was with mashed potatoes, gravy of course and roasted carrots! Absolutely delicious!

What I’m going to make with leftovers is a hash that I will have for breakfast with homemade buttermilk biscuits.

This hash is absolutely delicious for breakfast. Mixed with fried potatoes, green onions, green peppers, red peppers on a homemade biscuit and toped with a fried egg is just delicious and makes a great breakfast.

a simple cajun-spiced, boneless pork roast.

Here’s the recipe for this great pork roast with a delicious gravy.

a simple cajun-spiced , boneless pork roast.

Print Recipe

Course Breakfast, dinner, Lunch, Main Course

Cuisine American

Equipment

Instant Pot

Ingredients

For the Cajun Spice Mix

2 tsp salt
2 tsp garlic powder
2 1/2 tsp paprika
1 tsp ground black pepper
1 tsp onion powder
1 tsp cayenne pepper
1 1/4 tsp dried oregano
1 1/4 tsp dried thyme

For the Pot Roast

2 -3 lb Pork Roast
Cajun seasoning
flour for coating the roast
1 yellow onion, sliced or diced
olive oil for browning the roast
chicken stock
2-3 carrots, sliced

Instructions

Combine the spices together and store in an air tight container.
Remove the pork roast from the refrigerator. Place it on a sheet pan or tray. If you are using a boneless roast there will be a pocket where the bone was. Season this area, close and generously season the roast on all sides. Allow the roast to sit at room temperature for about 30 minutes.
Set the Instant Pot to sauté. Add some olive oil to the insert pan to cover the bottom and allow to heat.
In the meantime, generously flour your roast all over, rubbing it in a little so it will adhere. Place in the hot insert pan. Allow to brown on the first side, then turn and brown on all sides. This will take several minuets, but makes all the difference in the world for those spice flavors to intensify.
Remove the browned roast to a dish. Add your onions and cook for a couple of a minutes, stirring frequently to prevent burning and to start breaking up the bits at the bottom of the pan that are loaded with flavor. Then the onions are a little translucent, add 2 tablespoons flour. Whisk until the flour has cooked through.
Add the chicken stock, whisking continuously until combined and starts to thicken. Add the roast back in. Set the Instant Pot for 45 minutes.
After the 45 minutes, quick release the steam, being very careful. I always place a kitchen towel over it and it won't spray everywhere.
At this time check the doneness of the roast by inserting a fork. You want your roast to be fork tender. If there's still resistance, I'd place the lid back on and set the timer for an additional 30 minutes. After that, allow the roast to naturally release the steam.
After it has released, add the carrots, replace the lid and cook 10 minutes. Quick release.
Remove the roast and place on a platter. Allow the roast to rest for about 15 to 20 minutes. You should have a very nice thickened gravy left in the pan. Check for seasoning. Add more salt and pepper if needed.
To serve, slice the roast onto a platter and ladle the gravy over the roast. Great with mashed potatoes or rice. Make good use of that gravy! Bon appetite.

Keyword cajun spices, Instant Pot, main course, pork, pork, roast, pot roast

Love Gumbo! This Super Shrimp, Okra and Andouille Smoked Sausage Gumbo is Over the Top

September 11, 2019 by Becky Spoon

This Shrimp, Okra and Andouille Smoked Sausage Gumbo really is over the top! It is absolutely delicious!

Unlike other gumbos or other Louisiana dishes that start with a roux from oil and flour, the roux or thickness in this dish is from the okra. You start with a portion of the okra being cooked in oil over pretty high heat for several minutes, then adding seasonings, continuing to cook and scraping the bits from the bottom to make a roux that will thicken your dish. Not only will the initial spices browned and cooked with the okra thicken your gumbo, but this adds layers of flavor. The flavors are crazy in this dish.

I served this with basic Louisiana rice which is a perfect addition! All I did was saute a little onion in butter or extra virgin olive oil until translucent, then I added 1 1/2 cups rice, 3 cups chicken stock, a bay leaf and a pinch of salt. Then brought it to a boil, reduced the heat to simmer, placed a lid on it and cooked and cooked about 20 minutes on a simmer.

This is another recipe from one of my favorite chef’s from Louisiana, Chef Paul Prudhomme. I bought his book ” Chef Paul Prudhomme’s Louisiana Kitchen” in the 1980’s. My cook book is tattered with food stains and pages almost falling out…that’s how much I’ve made his recipes. You can still get this awesome cookbook. Here’s the link: https://www.amazon.com/Chef-Paul-Prudhommes-Louisiana-Kitchen/dp/0688028470.

Over the Top – Super Shrimp, Okra and Andouille Smoked Sausage Gumbo

Another Gumbo dish I love and that is on my blog is a delicious Seafood Gumbo. Here’s the link for that recipe: https://the2spoons.com/delicious-louisiana-seafood-gumbo/. I hope you enjoy this new recipe for gumbo.

Shrimp, Okra and Andouille Smoked Sausage Gumbo

Print Recipe

Course Appetizer, dinner, Lunch, Main Course

Cuisine cajun, creole

Servings 8 servings

Ingredients

1/3 cup pork lard (preferred, or use chicken fat or vegetable oil)
2 1/2 lbs okra, quartered lengthwise and sliced (8 1/2 cups in all
1 1/2 tsp white pepper, in all
1 1/2 tsp ground red pepper (preferably cayenne) in all
1 tsp black pepper
2 cups finely chopped onions
10 cups Basic Seafood Stock (recipe follows) ***If you don't want to make you can purchase, but as always homemade is the best***
2 cups peeled and chopped tomatoes
2 tsp salt
1 tsp minced garlic
3/4 tsp onion powder
1/2 tsp dried thyme leaves
1/4 lb (1 stick) unsalted butter
1 lb andouille smoked sausage (preferred) or any other good pure smoked pork sausage such as Polish sausage (kielbasa) cut into 1/4 inch slices
1 lb peeled medium shrimp
1/2 cup chopped green onions
2 1/4 cups Basic Cooked Rice (In the content of the post)

For the Basic Seafood Stock

1 1/2-2 lbs shrimp heads and shells,or crawfish heads and shells or crab shells.
2 qts cold water
1 medium onion, unpeeled and quartered
1 large garlic clove, unpeeled and quartered
1 rib celery

Instructions

For the Seafood Stock

Place all ingredients in a stock pot or a large saucepan. Bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 , replenishing the water as need to keep about 1 quart of liquid in the pan. Cover with a lid if you like leaving it askew. Strain and refrigerate until ready to use. ****If you have an Instant Pot, you can make this stock rich and delicious in about 2 hours*** Even if you don't have the 4 to 8 hours, any homemade stock is far better than using water…the stock just makes these Louisiana dishes.

For the Gumbo

In a 5 1/2 quart saucepan or large dutch oven (preferably cast iron) melt the fat over high heat until it begins to smoke, about 3 minutes. Add 6 cups of the okra. Cook for about 3 minutes, stirring occasionally. Add 1 teaspoon of the white pepper, 1 teaspoon of the red pepper and the black pepper; stir well.
**Remember to not add all the okra because you will add the remaining 2 1/2 cups at the end. Most of the okra you add now will be pretty cooked down, as this is what makes your sauce. The last 2 1/2 cups will remain in it's form.****
Continue cooking until well browned, about 10 minutes, stirring frequently. Stir in the onions; cook for 5 minutes, stirring fairly often and scraping pan bottom as needed. Add 1 cup of the stock; cook 5 minutes, cook 5 minutes, stirring occasionally and scraping pan bottom sell.
Stir in the tomatoes and cook about 8 minutes, stirring and scraping frequently. Add another 2 cups stock; cook for 5 minutes, stirring occasionally. Stir in the remaining 1/2 teaspoon white pepper, 1/2 teaspoon red pepper and the salt, garlic, onion powder and thyme. Add the butter and continue cooking over high heat, stirring until butter is melted and scraping the pan bottom well.
Add the remaining 7 cups stock, stirring well. Bring to a boil, stirring occasionally. Add the andouille and return to a boil; reduce heat and simmer about 45 minutes more, stirring occasionally. Add the remaining 2 /2 cups okra; simmer 10 minutes, Then add the shrimp and green onions. Return gumbo to a boil, then remove from heat. Skim any oil from the survace and serve immediately.
To serve, place a mounded 1/4 cup in the center of each serving bowl if you like, spoon 1 1/2 cups gumbo around the rice. This is a great appetizer also…just decrease the serving by half.

Keyword gumbo, louisiana, okra, shrimp, shrimp okra smoked sausage gumbo