In cast iron pot, make golden brown roux with oil and flour, stirring constantly.
Season pork with salt, pepper and cayenne. Add pork to roux and simmer over medium heat in uncovered pot for 15 minutes.
Add onions, garlic, celery, and bell pepper. Cook over medium heat in uncovered pot until vegetables are wilted. Add water and mix well. Let cook over low heat until pork is tender.
Serve over hot Louisiana rice.