- SEASONING MIX
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons ground red pepper
- 1 teaspoon kosher salt
- 1 teaspoon white pepper
- 1 teaspoon paprika
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dry mustard
- 1/2 teaspoon dried thyme
- 1/2 teaspoon gumbo filé
- 2 pounds pork (or veal) shoulder steaks, thinly sliced
- 1 cup all-purpose flour, divided
- 7 tablespoons vegetable oil
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 1 1/2 teaspoons minced garlic
- 4 bay leaves
- 3 cups beef or chicken broth
- 1/2 cup red wine
- 1 1/2 cups canned whole tomatoes, drained and chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Hot cooked cheese grits
How to Make It
Stir together all Seasoning Mix ingredients in a small bowl. Sprinkle about 2 tsp. Seasoning Mix on both sides of pork slices. In a jelly-roll pan, stir together 1/2 cup flour and 1 tsp. Seasoning Mix. Dredge pork in flour mixture, shaking off excess.
Heat oil in a large skillet over medium-high heat. Add pork, and fry about 2 minutes on each side or until golden brown. Transfer pork to a plate, reserving drippings in skillet.
Sprinkle remaining 1/2 cup flour over drippings. Cook over high heat, whisking constantly, about 3 minutes or until roux is medium brown. Immediately add onion, celery, bell pepper, and garlic, and stir with a wooden spoon until well blended. Add bay leaves and another 2 tsp. Seasoning Mix. Continue cooking, stirring constantly, about 5 minutes.
Bring broth to a boil in a medium saucepan, and add to vegetable mixture, stirring until well incorporated. Add wine, next 3 ingredients, and pork, and bring to a boil over high heat. Reduce heat to low, and cook, stirring occasionally, 40 minutes. Midway through, taste to check seasoning. You'll have some Seasoning Mix left over; feel free to add more. Serve hot with cheese grits.