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Pork Chops and Andouille in Roux Gravy

January 10, 2022 by George Graham 7 Comments

Pork Chops and Andouille in Roux Gravy

If fork-tender pork chops cooked down in a deep, dark Cajun roux weren’t good enough, then add the smoke and spice of andouille sausage. Spread it over a mound of Louisiana rice, and now you’re talking the ultimate comfort food. Here in South Louisiana, the winter months are commonly referred to in culinary terms.  At… 

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Filed Under: Meat Tagged With: andouille sausage, Cajun roux recipe, Certified Cajun, Certified Louisiana, Fried pork chops recipe, Rox's Roux, Supreme rice

About George Graham

I’ve lived in South Louisiana for all my life. My passion is the rich culinary heritage of Cajun and Creole cooking, and in the pages of Acadiana Table, my mission is to preserve and promote our culture by bringing you the stories and recipes that make it so unique. Read More…

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