Recipes 2006
Recipes 2007
Recipes 2008
Recipes 2009
Guest & Goodies
Contact Us


Prep Time: 3 Hours
Makes: 3 Loaf Pans

For those among us who are looking for ways to cut back some of the fat in our cooking while enjoying the traditional flavors of Cajun Country, this recipe is perfect. Instead of pork fat, gelatin is used to hold the cheese together.

6 pounds pork shoulder
1 gallon water
3 large onions, quartered
2 sticks celery, diced
6 cloves garlic
2 bay leaves
3 packages unflavored gelatin
½ cup minced parsley
½ cup minced carrots
½ cup minced red bell peppers
½ cup thinly sliced green onions
salt and ground black pepper to taste
cayenne pepper to taste

Cut pork shoulder into 1-inch cubes and place in a large stockpot along with 1 gallon water. Add onions, celery, garlic and bay leaves. Bring to a rolling boil, reduced to simmer and cook until the meat falls from the bone, approximately 2 hours. Remove meat and set aside. Strain mixture, reserving stock and discarding vegetables. Return stock to pot, bring to a rolling boil and reduce to 10 cups. Once meat is cooled, bone and grind or chop it finely. Prepare gelatin according to package directions using 2 cups of warm water. Set aside. Add meat to reduced stock then add gelatin and all remaining vegetables. Season to taste using salt and peppers. Cook 10 minutes, remove from heat and allow to cool slightly. Ladle the mixture into two or three 4” x 8” loaf pans and allow to cool. Refrigerate overnight. Slice and serve with crackers or croutons.


Copyright © 2009 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295