8 to 10 servings
YouTube instructional video is at the bottom
What you’ll need
3 to 4 pounds pork neck bones
All purpose flour
Vegetable or Canola oil
Seasonings
Tony Chachere’s creole seasoning
Chef Paul’s Pork and Veal Magic
Onion powder
Garlic powder
1 yellow onion
Celery
Bell Pepper
Garlic
Dried Thyme
Preparation of ingredients
Step 1- Chop 1 yellow onion, 3 stalks celery, 1 green bell pepper and 2 cloves garlic until minced.
Step 2- Add neck bones into a strainer and rinse with cold water. Add neck bones into a large bowl and season with 1 teaspoon Tony chachere’s creole seasoning, 1 teaspoon Chef Paul’s poultry magic, 1 teaspoon onion powder and 1 teaspoon garlic powder. Coat seasonings onto neck bones with your hands and set aside.
Preheat fire to high heat.
Step 3- Add 3 tablespoons salted butter and neck bones into a cast iron skillet. Let fry for 2 to 3 minutes. Turn fire off and place neck bones into a serving dish and set aside.
Preheat fire to medium high heat.
Step 4- Add 1/3 cup vegetable or canola oil into a large sauce pan and let get hot for 2 minutes. Add 1/3 all purpose flour and stir with wooden spatula continuously for 6 minutes or until the roux reaches a brown color.
Step 5- Add 1 1/4 cups chopped yellow onion, 1 1/4 cups chopped celery, 1 cup chopped green bell pepper and 1 tablespoon of chopped garlic. Stir all ingredients together and let saute for 5 minutes stirring occasionally.
Step 6- Add 5 cups water, 1 teaspoon Tony Chachere’s creole seasoning, 1 teaspoon Chef Paul’s pork and veal magic, 1 teaspoon onion powder, 1 teaspoon garlic powder and 1/2 to 1 teaspoon dried thyme. Stir all ingredients together and let come to a simmer.
Turn fire down to medium low heat.
Step 7- Add neck bones and cover with lid. Let simmer for 2 hours stirring occasionally.
YouTube instructional video
