๐๐๐ ๐๐ ๐๐๐๐ ๐๐๐๐๐๐ ๐๐๐๐๐ ๐๐๐๐๐ ๐๐๐๐๐๐๐๐ ๐๐๐๐ ๐๐๐๐ ๐๐๐๐๐ ๐๐๐ ๐๐๐๐๐| ๐๐๐๐๐๐ ๐๐๐๐๐ ๐๐๐๐๐๐๐๐๐
This is a recipe for 100% authentic 100% homemade CAJUN-STYLE PORK NECK BONES WITH GRAVY. A dry black roux gives this dish its dark, thick appearance and its rich smokey flavor. This entree is traditionally eaten with steamed white rice.
Give this good luvin from the oven recipe for CAJUN-STYLE PORK NECK BONES WITH GRAVY a try.
And remember: When yah mix a lilโ bit of Creole wit a lilโ bit of Cajun -- dats good eatinโ.
๐๐๐๐๐ ๐๐ ๐๐๐. ๐๐๐๐๐๐๐'๐ ๐๐๐๐๐๐ ๐๐๐๐๐๐๐๐๐:
[๐๐ง๐ฆ๐ฌ]: ๐ต๐๐๐ฝ://๐ฏ๐ถ๐.๐น๐/๐๐ฟ๐ฒ๐ผ๐น๐ท๐๐ป๐๐ผ๐ป๐๐ฒ๐๐๐ฎ๐
[๐๐ ๐๐ญ๐ข๐ก]: ๐ต๐๐๐ฝ://๐ฏ๐ถ๐.๐น๐/๐๐ฟ๐ฒ๐ผ๐น๐ท๐๐ป๐ฐ๐ผ๐ป๐๐ฒ๐๐๐ฎ๐
๐๐๐๐๐๐๐๐๐๐๐:
5 - 5 1/2 pounds PORK NECK BONES
ALL-PURPOSE FLOUR
CREOLE SEASONING
2/3 cup SHALLOT
2/3 cup BELL PEPPER
1 1/2 tablespoons GARLIC, minced
1/2 - 1 teaspoon TABLE SALT
4 cups HOT WATER
1 teaspoon ground CAYENNE PEPPER