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Cajun Rice & Gravy Arayes

Cajun Rice & Gravy Arayes – - Recipe

Pitas stuffed with pork, rice, and greens

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Ingredients per serving

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Rice & Gravy

  • Pork shoulder, cubed 2.0 lbs
  • Cajun seasoning 2.0 Tbsp
  • Vegetable oil 3.0 Tbsp
  • Yellow onion, diced 1.0 each
  • Green pepper diced 1.0 ea
  • Celery, diced 2.0 n/a
  • Garlic cloves, minced 5.0 each
  • Chicken stock made with Knorr Liquid Concentrated Base 1.0 qt
  • Knorr Beef Demi-Glace prepared 2.0 c

Collard greens

  • Collards greens shredded 2.0 qt
  • Vegetable oil 2.0 Tbsp
  • Cajun seasoning 2.0 tsp
  • Yellow onion, diced fine 0.25 each
  • Bell pepper, green fine dice 0.5 each
  • Garlic cloves, minced 3.0 each
  • Water 0.25 c
  • Knorr® Professional Liquid Concentrated Base Vegetable 4 x 32 oz 0.5 Tbsp

Meat filling

  • Ground beef 1.0 lb
  • Cajun seasoning 1.0 Tbsp
  • Knorr® Professional Chicken Liquid Concentrated Base 32oz. 4 pack 0.5 Tbsp
  • Yellow onion, grated 0.5 each
  • Bell pepper, green 0.5 each
  • Scallions, thinly sliced 0.25 each
  • Parsley, minced

Tahini Ranch

  • Hellmann's® Real Mayonnaise 4 x 1 gal 1.0 c
  • Buttermilk 1.0 c
  • Hellmann's® Original Buttermilk House Dressing Dry Mix 12 x 3.12 oz 1.5 Tbsp
  • Tahini 0.5 c
  • Lemon juice 2.0 Tbsp
  • Onions, green, sliced 0.25 c

Arayes

  • Rice & Gravy
  • Collards greens
  • Meat Filling
  • Rice, white, cooked 2.0 c
  • pitas cut in half 6.0 piece
  • Vegetable oil 0.25 c
Created By:
No Chef Image

Cori Boudreaux

Pitas stuffed with pork, rice, and greens

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Preparation

  1. Rice & Gravy

    • Toss pork with seasoning and let rest overnight.Brown pork in oil over medium low heat until well browned all over, then remove pork and add onion, bell pepper, and celery.
    • Sweat vegetables until onions re translucent, then add garlic and cook until fragrant.Add pork and stock.Bring to a boil, reduce to a simmer, cover, and cook until pork is tender - appx 60-90 minutes.Stir occasionally.
    • Add demi glace and stir well.Continue simmering until pork separates easily with a fork.Defat, separate meat from gravy, then chill.
    Tip:-This is tastier if made the day before

  2. Collard greens

    20 minutes
    • Sweat vegetables in oil until onions are translucent.Add garlic and seasoning, cook until fragrant.
    • Add collard greens, water, and base.Stir and cook over medium-low heat until greens are tender and most water has been cooked out, appx 10-15m
    TIP :If greens arent tender, add water a little at a time to continue cooking

  3. Meat filling

    • Place onion and pepper into cheesecloth or similar and squeeze out as much liquid as possible.Combine squeezed vegetables and all other ingredients in a bowl and mix well.

  4. Tahini Ranch

    5 minutes
    • Combine Ranch mix with buttermilk.Mix well.
    • Add remaining ingredients.Mix well then refrigerate

  5. Arayes

    • Combine rice with reserved gravy until desired level of coating is achieved.
    • In each pita half place appx 2-3 tbsp of rice mixture, then some of the cooked pork, then some of the collard greens.Top pita with appz 1.5oz of the raw meat mixture, being sure to cover the entire opening.
    • Over Medium-low heat, cook pitas in oil on both sides before finishing by cooking vertically with the raw meat contacting the pan.Pitas should take on lots of color and meat should be very well browned.Serve with Tahini ranch for dipping
Created By:
No Chef Image

Cori Boudreaux

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