Recipe of Speedy Cajun pork and lentils

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The ingredients needed to make Cajun pork and lentils:

1. Get 1 lb. lentils
2. Get 2 lb. pork spare ribs strips, cut in small pieces
3. Get 1/4 cup pork fat
4. Get jon cajun seasoning
5. Get 3 tsp. salt
6. Get 2 tsp. garlic powder
7. Prepare 1 tsp. onion powder
8. Prepare 1/2 tsp. smoked paprika
9. Take 2 tsp. paprika powder
10. Take 1 tsp. ground black pepper
11. Prepare 3/4 tsp. cayenne pepper
12. Make ready 1 tsp. thyme leaves
13. Take 1 1/4 tsp. dry oregano leaves
14. Take 1 tsp. cumin powder
15. Make ready 1 tsp. Mexican chili powder
16. Take other ingredients
17. Get 2/3 cup diced onions
18. Get 2/3 cup diced red peppers
19. Prepare 2/3 cup diced green pepper
20. Prepare 1/2 cup diced carrots
21. Make ready 2/3 cup diced celery
22. Get 3/4 cup chopped tomatoes or chunky tomato sauce
23. Make ready 2 minced garlic cloves
24. Prepare 1 tsp. Cajun seasoning
25. Get 1 diced potato
26. Take 1 cup white wine
27. Get 1 1/2 qt. + 1 cup. water
28. Take 1 tsp. salt

My difference came in the cooking method. Place the pork on a baking sheet and sprinkle with the breadcrumbs. Pork was a cornerstone of the diet of the French settlers who lived in Acadiana, now called Nova Scotia. When the British forced them out of their homeland many found their way south to French-speaking Louisiana, where wild boar was plentiful, allowing the Acadians to retain pork in their diets.

Steps to make Cajun pork and lentils:

1. Check the lentils for stones or any foreign objects. - Place the lentils in a container, cover with plenty water and let them soak for a couple hours. - In a bowl mix all the spices for the Cajun seasoning. - Pad dry the ribs with paper towel and mix with 2½ teaspoons Cajun seasoning. Let them marinate for 1 hour. Save the rest of the seasoning for other Cajun recipes.
2. Cut the vegetables and measure the rest of the ingredients. - Heat up at moderate temperature a large frying pan and melt the pork fat. When some of the fat becomes brown, remove and reserve. - Place the ribs in the frying pan and brown them on both sides. Remove to a deep pot.
3. Add to the frying pan onion, garlic and brown them, trying to lose any particles sticking on the pan. - Add the rest of the vegetables, brown pieces of pork fat and sweat them for 3 minutes. - Add 1 teaspoon Cajun seasoning and cook for 1 minute. Add the vegetables and tomatoes to the pot with the ribs.
4. Deglaze the frying pan with the wine or water and add to the ribs. - Incorporate the water, bring it to a boil, lower the flame and let the ribs cook slowly for 45 minutes. - Drain the soaking lentils. Add lentils, potatoes to ribs in the pot. - Let boil the liquid, lower the flame and cook slowly for 25 to 30 minutes or until lentils are soft.
5. Serve the soup with a bit chopped tomatoes and cilantro on top.

Pork was a cornerstone of the diet of the French settlers who lived in Acadiana, now called Nova Scotia. When the British forced them out of their homeland many found their way south to French-speaking Louisiana, where wild boar was plentiful, allowing the Acadians to retain pork in their diets. Celery and its delicious leaves, especially, are underused in cooking but add freshness and somewhat bitter finish to this earthy dish of pork and lentils. The Gulf Coast is home to some of the most delicious and mouth-watering dishes on the planet - unfortunately, many of these (shrimp and grits; red beans Cajun seasoning is easily found in spice aisles, but you can also make batches of this yourself to save a little bit of money. The olive-oil fried shallots add crunch and sweetness to this comforting pork and lentil main course.

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