Since it’s Black History month I am going to share some recipes from a Black woman named Brittany Cooper who goes by B. Coop on her website Coop Can Cook. She’s got a lot of great Louisiana recipes and some delicious desserts as well.
These smothered pork chops sound like just the ticket for this cool weather we’ve been having. Since there is a gravy, some rice or mashed potatoes would be good to sop it up. Add some green beans and you’ve got a meal.
Smothered Pork Chops
Pork chops:
4 pork chops
1-1/2 cups flour
Garlic and onion powder (2 tbsp of each)
2 tbsp of Cajun seasoning
Dried parsley
1/4 cup vegetable oil
Gravy:
1 onion, sliced
1/3 cup vegetable oil
1/3 cup flour
2 cups water
1 cup milk
2 chicken flavored bouillon cubes
1 beef flavored bouillon cube
Pork chops:
Season pork chops with all spices. Season flour with onion and garlic powders. Coat chops in flour. Let them rest for 20 minutes. Heat oil in cast iron skillet. Sear each pork chop for 3-4 minutes per side. (Add more oil if you need to.) Set aside.
Gravy: Add more oil. Whisk in
Add more oil. Whisk in the flour and stir until the roux darkens to a peanut butter color. Add in the onions and sauté. Whisk in the liquids and bouillon cubes. Continue stirring until it starts to thicken. (Add more water if gravy is too thick.) Once bouillon cubes have dissolved, taste and adjust seasoning. Add the chops to the gravy. Turn on low and allow to simmer for 20 minutes or until chops are tender.
—kwc—
B. Coop calls this recipe a great side dish but I could certainly make a meal out of it. She says it is not jambalaya but is a first cousin to jambalaya.
Seafood Rice
1/2 lb smoked sausage, diced
1 lb shrimp
1 lb frozen crawfish tails thaw and reserve the liquid
4 tbsp butter
1 diced onion
1 diced bell pepper
1 tbsp minced garlic
2 tbsp Cajun seasoning
1 tbsp Herbes de Provence
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp liquid crab and shrimp boil
3 cups chicken stock
2 cups jasmine rice
Salt and pepper, to taste
1 tbsp olive oil
Chopped green onion, to garnish
In a Dutch oven or stockpot heat the olive oil. Add in the sausage and sauté until browned and drippings are released. Remove sausage from the pot and reserve.
Thaw the crawfish and drain the orange liquid (fat) off of the tails; reserve the liquid for later. Add in the shrimp and crawfish into the pot. Sprinkle the seafood with 1 tablespoon of the Cajun seasoning. Sauté until shrimp are completely cooked. Do not overcook the crawfish. Remove shrimp and crawfish. Add them to the reserved sausage; set aside.
Add 2 tablespoon of the butter into the pot. Once the butter melts, add in the onion and bell pepper. Sauté until slightly caramelized. Add in the garlic and sauté for 30 seconds.
Pour in the reserved crawfish fat, chicken stock and liquid crab and shrimp boil. Bring the stock to a simmer. Stir in the remaining butter, Cajun seasoning, Herbes de Provence, onion powder and garlic powder. Taste and add salt/ pepper as needed. Bring the mixture to a boil. Stir in the rice. Lower the heat and cover the pot with the lid. Cook for 15-20 minutes or until the water has evaporated and rice is completely cooked.
Return the sausage, shrimp, and crawfish to the pot. Stir and fluff until sausage and seafood is reheated. Garnish with chopped green onions.
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