Fricassee of Pork and Turnips
1 pound boneless pork loin, cut into 1-inch cubes
Toss the pork with the rub in a bowl and refrigerate for at least 1 hour. Overnight is better.
Heat the oil in a large skillet over medium-high heat. Add the pork and brown evenly. Season with onions, bell peppers, and celery with the salt and cayenne. When pork is brown, remove from the skillet with a slotted spoon. Set aside.
Add flour to the oil in the skillet. Stirring constantly for 4 to 5 minute, make a medium brown roux, the color of peanut butter.
Add the onion,s bell peppers, and celery and cook for 2 to 3 minutes, or until slightly wilted. Return the pork to the skillet and cook, stirring constantly, for 3 to 4 minutes. Add the turnips and broth. Stir to mix well. Bring to a boil, reduce heat to medium-low, and cook stirring occasionally, for 40-50 minutes.
Serve over rice.