2 lbs. lean pork loin, fat and silver skin removed
3 tsp. Frank Davis Pork Seasoning
4 Tbsp. vegetable oil
1 Tbsp. butter
1 Tbsp. margarine
4 Tbsp. all purpose flour, heaping
2 Tbsp. Kitchen Bouquet
2 cups onion/celery/bell pepper mixture
3 Tbsp. garlic, freshly minced
2 cans chicken broth
1/2 cup sliced green onions
1/4 cup parsley, freshly minced
3 bay leaves
1 can stewed tomatoes (16 oz. size, rough chopped), with liquid
1 package frozen okra, sliced (10 oz. size)
1 package frozen succotash or gumbo blend (10 oz. size)
1 medium piece Tasso seasoning
1 Tbsp. Frank Davis Garlic Hot Sauce
1 tsp. freshly ground black pepper
6 cups hot steamed long-grain rice

First thing you want to do is place the pork loin on a large piece of waxed paper or freezer paper on the countertop. Then, after stripping away all the fat and sinew, you want to liberally season it with the Frank Davis Pork Seasoning and rub it in well with your hands.

Next, pour into a heavy Dutch oven the vegetable oil, the butter, and the margarine, stir them all together, and heat them over medium-high flame until sizzling hot. Then immediately, using a heavy meat fork, ease the loin into the Dutch oven and begin searing it (you want to make sure you get top, bottom, and all sides a deep toasty brown). Figure this will take you about 6 to 8 minutes, watching it carefully.

Then when it's ready, remove it from the pot and set it aside momentarily.

At this point, in the same Dutch oven, whisk in the all purpose flour and cook it-stirring continually in Figure 8's-until a smooth browned roux is formed. Then quickly whisk in the Kitchen Bouquet and immediately stir in the seasoning vegetables-the onions, celery, bell pepper, and garlic.

When all of these ingredients are fully combined in the roux, gradually whisk in the chicken broth until the resultant gravy turns smooth and creamy.

The rest of the recipe is rather simple-you stir in all the remaining ingredients; then you put the pork loin back into the pot and bring the 'soon to be' gumbo to a boil.

Of course, once the pot liquids boil you need to immediately reduce the fire to low and let the pork simmer gently for about 2 to 3 hours, depending upon how concentrated a flavor you want and how 'fall apart tender' you want the pork to be.

Finally, when the gumbo is done, remove the bay leaves, break the loin apart with a long-handled chef's spoon, and generously ladle it over heaping bowls of hot steamed buttered rice.
Ooooooeeeeee! That's a neighborhood recipe, y'all!


Chef's Notes:

1. Do not skimp and attempt to do this gumbo with a pork shoulder or picnic roast-it will turn out way too fatty and greasy if you do. If, however, you find lean, meticulously trimmed, pork chops on sale-either bone-in or boneless-you can substitute them for the loin roast.

2. When the gumbo is done and ready to eat, you can then adjust for additional salt and pepper (or a little extra Frank Davis Pork Seasoning) if you so desire. But season only at the end-the seasoning you place on the roast plus the salt that's present in the chicken broth may be all you need.

3. I didn't put it in the recipe, but a big ol' stack of buttered, multi-grain crackers lends the crowning touch to this unique gumbo. Along with a glass of chilled wine or a cold beer, of course!