Pork backbone stew from Chef Paul Prudhomme's Louisiana Kitchen (page 200) by Paul Prudhomme

  • green peppers
  • celery
  • Show all ingredients...

  • EYB Comments

    Can substitute pork neck bones for pork backbones, chicken stock for pork stock, and vegetable oil for lard.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Basic cooked rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pork neck bones for pork backbones, chicken stock for pork stock, and vegetable oil for lard.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.