Bayou Teche Potato Pirogues

"Beef stew served in potato skin "boats." Adapted from Paul Prudhomme's Louisiana Tastes. Don't let the long list of ingredients and instructions scare you; these are easy. I prefer to bake the pirogues, but I've also included the instructions for deep-frying. You can serve any stew or chili this way."
 
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Ready In:
1hr 45mins
Ingredients:
23
Serves:
6
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ingredients

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directions

  • Preheat oven to 350°F.
  • Combine seasoning mix ingredients and set aside.
  • Prick each potato with a fork.
  • Bake potatoes for 45 minutes.
  • Let cool until they can be handled.
  • Cut in half lengthwise and scoop out pulp, leaving about 1/4" in skins.
  • Dice potato pulp and set aside. There should be about 3 cups.
  • Combine 2 tablespoons oil with 2 tablespoons seasoning mix, and mix well.
  • Brush the inside of the potato skins with the seasoned oil.
  • Place on a baking sheet and return to oven.
  • Bake for 20 minutes.
  • Turn over and bake for an additional 20 minutes.
  • While potato skins are cooking, make the stew.
  • Sprinkle 1 tablespoon of seasoning mix over the meat and rub it in well.
  • Heat remaining oil in a 5-quart pot over high heat, just until it begins to smoke, 3-4 minutes.
  • Add meat and spread evenly over the bottom of the pot.
  • Cook for 2 minutes without stirring.
  • Turn meat and cook just until it loses its red color, about 2 minutes more.
  • Remove meat and set aside, pressing it against the pan as you take it out to release some of the juices.
  • To the same pot, add 1 cup onion, 1 1/2 cups celery, 3 tablespoons poblano peppers, 3 tablespoon Anaheim peppers, and 2 tablespoons seasoning mix.
  • If any juices accumulate from the meat, add them, too.
  • Mix well and cook, stirring and scraping the pot frequently, until the vegetables are dark brown and the bottom of the pot is covered with dark brown particles, 5-7 minutes--but watch the pot, not the clock. Don't let them scorch.
  • Add 1 cup of reserved potato pulp and mash down.
  • Scrape bottom of pot until anything that sticks is loosened. It will come up in layers; turn the pot to make sure everything is scraped up or it will burn.
  • Continue stirring until well-combined and potatoes are sticking heavily, adding 1/2 cup stock if necessary to prevent scorching, about 6-8 minutes.
  • Add 1 1/2 cups stock and scrape the bottom of the pan until everything that's sticking is dissolved.
  • Add 1 1/2 cups potato pulp, the remaining stock, the reserved meat and remaining seasoning mix.
  • Cover and bring to a boil.
  • Uncover, reduce heat to medium, and simmer 10 minutes.
  • Add remaining onions, celery, and peppers, and all the mushrooms and carrots, and simmer until meat is tender, 10-15 minutes.
  • Whisk in remaining potato pulp and remove from heat.
  • Fill each potato skin with 1 1/4 cups of stew, letting some of it slop over onto the plate, and serve immediately.
  • Variation: You can also deep-fry the potato skins. If frying, eliminate the 2 tablespoons olive oil. Place vegetable oil in a deep fryer to a depth of 4". Heat oil to 350°F.
  • Carefully lower the skins into the hot oil and fry 4-5 minutes, until rich brown, pushing down with tongs if they float.
  • Remove with tongs, drain, and sprinkle with the 2 1/2 teaspoons of the seasoning mix.

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