|Pork and Sausage Sauce Piquant -Cajun Certified||
Recipe Type: Main
Did somebody say Cajun?
- 1 (12 qt) Cast Iron Dutch Oven
- 1 (6-7 lb) bone in Boston Butt, cubed 1ā€¯x1ā€¯ save bone
- 1 lb Pork Andouille Sausage, sliced on the bias
- 1 lb Pork Chorizo Sausage, sliced on the bias
- 1 lb Buffalo Chicken Wing Sausage, slice on the bias
- .5-1 stick salted butter, room temperature (depends on how rich you like)
- 2 Large Vidalia Onions, diced
- 2 Medium Green Bell Peppers, diced
- 4-6 Ribs of Celery, diced
- 0-1 head of garlic, minced (depends on how much you like)
- 2-4 Bay leaves, dried whole
- 1 (10oz) can Rotel
- 1 (28oz) can Fire Roasted Whole Peeled Tomatoes
- 1-2 Chipotle Chilies in adobo sauce, deseeded and minced (depends on how much heat you want)
- 2 Cup Chicken Stock
- 2 Cup Vegetable Stock
- 2 Cans Beer, whatever brand you like
- Cayenne Pepper to taste
- Salt and Pepper to taste
- Cajun Seasoning to taste, Tonyā€™s or Slap Ya Mama
- This dish will take quite a while, nearly all day long so start early and pre-plan accordingly.
- Melt Butter in Dutch Oven and add well seasoned (salt, pepper, and cajun seasoning) cubed Pork butt and bone, brown thoroughly until a descent bit of Fond is left in the Dutch Oven. The browner the better, this will render a lot of water and fat. Once it does, simmer until water/fat is gone for quite a while, so the pork will not dry out. Remove Pork butt from the Dutch Oven and add sliced sausage; these are cooked separately to help keep the sausage together if it is fresh or smoked. Once Sausage is well browned remove to same retain container as the Pork butt. Reduce heat and add onions, celery, and bell pepper and slowly sweat the moisture from the vegetables, once a good bit of water has reduced out, about .3-.5 hrs add garlic and continue to sweat until what remains in the Dutch Oven is a brown paste. Make sure to try and scrape as much of the Fond off of the bottom of the Dutch Oven as possible when sweating the veggies down, which is where a lot of flavor in the dish is! Add chipotle when the vegetables are turning into a brown paste.
- Deglaze the Dutch Oven with Chicken and Vegetable Stock and stir continuing to scrape the bottom of the Dutch Oven. Add Rotel, Fire Roasted Tomatoes, Bay leaves, and seasonings, then bring to a boil and reduce to a simmer. Using an immersion blender, blend the mixture to a puree and then add meat back to the Dutch Oven. Once meat is back in bring back to a boil, then simmer. Let the fat rise to the top of the liquid level then skim off and remove. Once fat is removed, bring back to a simmer to desired consistency, once that is reached, add either stock or beer and continue to simmer keeping pork tender throughout. You know you are getting close when the meat starts falling off of the pork butt bone! Serve over hot long grain white or brown rice with cold beer and toasted French bread.
- I think success path on the GD for this is between 250-300 degrees with the lid slightly open to allow moisture to escape the Dutch Oven and thicken the sauce. This is for an indirect setup.
Recipe Submitted by: Buffalo Boone (Grill Dome Community)
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