Servings: 6 to 8

½ C oil ½ C oil
½ C all purpose flour ½ C all purpose flour
1 chopped onion 1 chopped onion
1 green bell pepper, stemmed seeded and chopped 1 green bell pepper, stemmed seeded and chopped
1 celery rib 1 celery rib
2 slices bacon chopped 2 slices bacon chopped
2 garlic cloves minced 2 garlic cloves minced
1 T Louisiana seasoning 1 T Louisiana seasoning
1¾ t salt 1¾ t salt
1 t pepper 1 t pepper
1 14.5 oz can diced tomatoes, drained 1 14.5 oz can diced tomatoes, drained
½ C water ½ C water
1 T Worcestershire sauce 1 T Worcestershire sauce
1 t Tabasco 1 t Tabasco
4 C cooked white rice 4 C cooked white rice
3 scallions, sliced thin 3 scallions, sliced thin

Heat oil in large sauce pan until just smoking, carefully stir in flour and cook, stirring constantly, until roux is the color of milk chocolate, about 5 mins. Add onion, garlic, bell pepper, celery, bacon and cook, until vegetables are softened, about 5 minutes
Stir in Louisiana seasoning, cook until fragrant, about 1.5 mins; transfer to slow cooker
Sprinkle pork with salt and pepper; Add pork, tomatoes, water, stir to combine; cook until tender, 7 to 8 hours on low
Skim excess fat, stir in Tabasco sauce and season with salt and pepper to use, serve over rice, sprinkle with scallions