Louisiana Smothered pork

Updated: May 27

The joys of having a big family and a busy schedule come with the inability some days to not spend hours at a time in the kitchen prepping and cooking a full, hearty meal.

The great thing about our Smothered Pork recipe is that it can be used with Meatballs, Chicken breast and pork chops/tenderloin and even Vegetarian/Soy patties and meatballs.

You can also try this with our Cajun Seasoning which will make this dish on the spicy side, or Rustic for a more herb overtone. We chose Creole as it combines both the heat we like and the herbs that compliment the mushroom sauce.

What you will need:

• Meat of your choice. (Ground Beef, Beef Cubed Steak or Pork Chops)

• 4 cups cream of mushroom

• 2 cups chicken broth

(optional Louisiana Trinity)

• 1/2 onion (chopped)

• 1 celery stalk (chopped)

• 1 green bell pepper (chopped)

• 1-2 tablespoons Moore Cajun Smokehouse Creole Seasoning

(adjust according to your taste)


Thoroughly mix the cream of mushroom with the chicken broth.

Add the Seasoning and Trinity.

Pour enough gravy to cover the bottom of the crock pot or casserole dish. Just enough to coat it.

If using hamburger meat, form 6 to 8 patties and place in your dish.

Pour the rest of the gravy over the meat. If using a casserole dish, cover with foil.

FOR CROCK POT: Combine all ingredients in the pot and cook on High for 4 Hours.

FOR CASSEROLE DISH: Cover with foil and cut several small slits to allow moisture to evaporate. Cook at 350 degrees for 2 hours. Pull the foil backwards to check gravy thickness at the 1hr 30min mark. If acceptable and not too thick, re-cover for remaining 30 minutes. If the gravy is too thin, remove the foil and cook for the remaining 30 minutes.


Licensed, Certified and Registered Caterer within the State of Texas 2020