𝐇𝐎𝐖 𝐓𝐎 𝐌𝐀𝐊𝐄 𝐓𝐄𝐍𝐃𝐄𝐑 𝐂𝐀𝐉𝐔𝐍 𝐒𝐓𝐘𝐋𝐄 𝐒𝐎𝐔𝐓𝐇𝐄𝐑𝐍 𝐏𝐎𝐑𝐊 𝐍𝐄𝐂𝐊 𝐁𝐎𝐍𝐄𝐒 𝐀𝐍𝐃 𝐆𝐑𝐀𝐕𝐘| 𝐂𝐑𝐄𝐎𝐋𝐄 𝐂𝐀𝐉𝐔𝐍 𝐃𝐄𝐋𝐈𝐂𝐈𝐎𝐔𝐒 

This is a recipe for 100% authentic 100% homemade CAJUN-STYLE PORK NECK BONES WITH GRAVY. A dry black roux gives this dish its dark, thick appearance and its rich smokey flavor. This entree is traditionally eaten with steamed white rice.
Give this good luvin from the oven recipe for CAJUN-STYLE PORK NECK BONES WITH GRAVY a try.
And remember: When yah mix a lil’ bit of Creole wit a lil’ bit of Cajun -- dats good eatin’.
𝐋𝐈𝐍𝐊𝐒 𝐓𝐎 𝐌𝐑𝐒. 𝐂𝐋𝐎𝐓𝐄𝐀𝐋'𝐒 𝐂𝐑𝐄𝐎𝐋𝐄 𝐒𝐄𝐀𝐒𝐎𝐍𝐈𝐍𝐆:
[𝗘𝗧𝗦𝗬]: 𝗵𝘁𝘁𝗽://𝗯𝗶𝘁.𝗹𝘆/𝗖𝗿𝗲𝗼𝗹𝗷𝘂𝗻𝗖𝗼𝗻𝘁𝗲𝘀𝘀𝗮𝘀
[𝗔𝗠𝗔𝗭𝗢𝗡]: 𝗵𝘁𝘁𝗽://𝗯𝗶𝘁.𝗹𝘆/𝗖𝗿𝗲𝗼𝗹𝗷𝘂𝗻𝗰𝗼𝗻𝘁𝗲𝘀𝘀𝗮𝘀
𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒:
5 - 5 1/2 pounds PORK NECK BONES
ALL-PURPOSE FLOUR
CREOLE SEASONING
2/3 cup SHALLOT
2/3 cup BELL PEPPER
1 1/2 tablespoons GARLIC, minced
1/2 - 1 teaspoon TABLE SALT
4 cups HOT WATER
1 teaspoon ground CAYENNE PEPPER