Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      12 ounce      pork ribs chops
                        ***SPICE MIXTURE***
   1      tablespoon    whole black peppercorns
   1      tablespoon    whole white peppercorns
   1      tablespoon    fennel seed
   1      tablespoon    annatto seed
   1      teaspoon      cayenne pepper
   1      teaspoon      paprika
   1      teaspoon      dried oregano
                        ***MARINADE***
     1/4  cup           cider vinegar
   2      tablespoons   Spice Mixture (see above)
   2      tablespoons   bourbon
   2      tablespoons   peanut oil
   2      tablespoons   chopped fresh oregano
                        GUMBO SAUCE
   2      tablespoons   peanut oil
   2      tablespoons   bacon fat
   4      tablespoons   flour
   1      cup           chopped onion
   1      cup           green pepper
   1      cup           celery
   1                    bay leaf
   4      ounces        shrimp or crayfish shells
   2                    jalapeno chiles -- chopped
   2                    garlic cloves -- chopped
   2      tablespoons   Spice Mixture (see above)
   1      cup           white wine
   3      tablespoons   bourbon
   3      tablespoons   cider vinegar
   8      cups          chicken stock
                        salt and hot pepper sauce -- to taste
   4      cups          cooked crayfish tail meat
                        OR
   4      cups          cooked peeled, split shrimp

Preparation:

Spice Mixture: Grind all ingredients together in spice mill or coffee grinder. Marinade: Combine all marinade ingredients. Marinate pork chops for 30 minutes before cooking (no more than 1 1/2 hours). Sauce: Heat oil and bacon fat in a large heavy saucepan over medium-high heat; stir in flour and cook, stirring constantly, until mixture is the color of peanut butter. Reduce heat and cook about 2 minutes or until dark brown. Add onion, pepper, celery and bay leaf. Cook for 2-3 minutes; add wine, bourbon and vinegar and bring to a boil. Reduce heat to a rapid simmer. Cook, stirring occasionally, and skimming as necessary, for 20-30 minutes or until liquid is reduced by half. Strain and season to taste with salt, hot pepper sauce and additional vinegar. Chops: Preheat grill. Grill marinated chops over medium heat for 6-10 minutes per side until medium doneness (internal temperature of 150F). Meanwhile, stir crayfish into sauce and heat through. (Sauce should not be hot enough to toughen crayfish.)