Creole Pork Stew
- Ready In:
- 3hrs
- Ingredients:
- 19
- Serves:
-
8
ingredients
- 118.29 ml oil
- 118.29 ml flour (heaping)
- 473.18 ml onions, chopped
- 236.59 ml celery, chopped
- 14.79 ml garlic, minced
- 1 medium green bell pepper, chopped
- 907.18 g boneless pork, cut in 1-inch pieces
- 151.04 g andouille sausage, sliced 1/4-inch thick (1 Link)
- 29.58 ml olive oil
- 1892.72 ml chicken broth (2-32 Ounce containers)
- 44.37 ml tomato paste
- 14.79 ml Worcestershire sauce
- 2 bay leaves
- 2.46 ml dried sage
- 2.46 ml dried oregano
- salt
- black pepper
- white pepper
- ground cayenne pepper
directions
- Season cubed pork to taste.
- Heat olive oil in large heavy dutch oven over medium heat.
- When oil is hot add half of the cubed pork and brown well.
- Remove and brown the other half then set aside.
- Add sausage to brown lightly then set aside with pork.
- Add chopped onions, celery and bell pepper to dutch oven and saute until soft scraping browned bits off the bottom, about 30 minutes.
- Add chicken broth and bring to a simmer.
- Cook for 5 minutes.
- In a large heavy stock pot heat 1/2 cup oil until hot.
- Add flour, stirring quickly.
- Stir roux over medium high heat until it turns a dark-reddish brown color (almost the color of milk chocolate - about 25 minutes).
- Add chicken broth/vegetable mixture to roux to stop the browning process (be careful as it will splatter).
- Add minced garlic, oregano, sage, worcestershire sauce, tomato paste and the remaining seasonings to taste.
- Stir until the broth is incorporated into the roux.
- Cover, lower heat and simmer gently for 45 minutes.
- Add reserved pork and sausage and return to a simmer.
- Simmer covered for 30 minutes or until pork is tender.
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RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.