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PORK FINGER GRAVY

2 lbs. boneless Country In a pan heat olive oil.
pork ribs
Season your pork with Cajun seasoning
2 tbsp. olive oil then add to the pan. Brown on both sides &
8-10 oz. chopped cajun trinity remove from the pan.

(onions, bell peppers, &
Add the Cajun trinity to the pan & saute
celery) until translucent. It will be dark from the
gradoux (bits left over from the pork) that’s
1-2 cups chicken broth
a good thing! It’s the base of your gravy.
Cajun seasoning to taste
Add your pork and drippings back to the
pan along with 1-2 cups of chicken broth.
Add more Cajun seasoning if needed.

Cover and cook on low for at least an hour.
The longer you cook the more tender your
pork will become.

Serve over rice with a veggie

Recipe courtesy of Liz Newton Smith, The Vintage Fork

AVOYELLES PARISH

When you visit Avoyelles, home to the geographical center of Louisiana, you’ll discover that the
essence of rural Louisiana lies right here in the heart of the state. From cochon de lait to sweet
corn, our local foodways and festivals tell a story you’ll want to taste for yourself.
318-964-2025 | TravelAvoyelles.com

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