Recipe Table of Contents

1 crown roast of pork
˝ cup butter

Stuffing Ingredients:

1 cup chopped onions
1 cup chopped celery
˝ cup chopped red bell pepper
˝ cup chopped yellow bell pepper
1/4 diced garlic
1/4 cup diced Andouille sausage
1 green apple sliced
1 red apple sliced
2 cups French bread,cubed
salt and pepper to taste
Louisiana Gold Pepper Sauce to taste
pinch of thyme
pinch of basil
˝ cup Steen's Pure Cane Syrup

Preheat oven to 375 degrees. In a ten inch sauté pan melt butter over medium high heat. Add onions, celery, bell peppers, garlic and Andouille. Sauté vegetables until wilted, approximately three to five minutes. Add apples and bread crumbs and blend mixture well. Tie roast together using thread to form a crown and secure with skewers. Season with salt, pepper, thyme and basil. Spoon stuffing mixture into the center of roast. Cover roast completely with aluminum foil and bake for one hour. Remove foil, glaze with Steen's Pure Cane Syrup and allow to brown.

Chef John Folse & Company, Gonzales, LA