CREOLE PORK STEW
This is a recipe I found on the internet and it was different than my usual method of making stew. I never used tomato paste, worcestershire sauce, sage, oregano or bay leaves in any of my stews so I decided to try this one out. Well, let me tell you no one could have been more pleased than I was after tasting this. This will be the recipe I use from now on when I make pork stew. Be sure not to leave your roux unattended - it must be stirred constantly so it doesn't burn. If you see black flecks it's burnt and the only thing you can do is throw it out and start over or it will have a very bitter taste. If you have trouble with burning you might want to lower your fire a bit and cook it over lower heat. If you're not familiar with andouille it is a very highly smoked and seasoned sausage that adds a tremendous amount of flavor. In fact, I was amazed at the difference in the taste of the gravy after I added the pork and andouille. If you do use andouille be careful not to add too much or it will overpower your dish. One link or 1/3 lb was plenty for this dish. You can use any type of pork - I had some boneless pork chops in the freezer so I just cubed those. I would recommend using a lean cut of pork as you don't want your stew to be too greasy. When pork loins (not tenderloins) go on sale this would be the perfect opportunity to make this dish. Naturally, living in South Louisiana, we serve this over rice and a big scoop of potato salad on the side finishes it off perfectly.
Provided by Luby Luby Luby
Categories Stew
Time 3h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- 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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Hassan Memon
[email protected]I'm not a big fan of pork, but I really enjoyed this stew. The sauce is amazing.
deez
[email protected]This stew is so flavorful and comforting. It's perfect for a cold winter day.
Jacob Logston
[email protected]I made this stew for my friends, and they all loved it. It's definitely a keeper.
Somrat Emon
[email protected]This was a great recipe. The pork was so tender and flavorful.
Allyson Medina
[email protected]I love this stew! It's so easy to make, and it always turns out delicious.
Sneha Rai
[email protected]This is the best Creole pork stew I've ever had. The sauce is so rich and flavorful, and the pork is so tender.
Saif Rai
[email protected]I've made this stew several times now, and it's always a winner. The leftovers are even better the next day.
Farhan Suleman
[email protected]This was my first time making Creole pork stew, and it turned out great! The recipe was easy to follow, and the stew was delicious.
Sameel Akram
[email protected]I made this stew for a potluck, and it was a huge success. Everyone loved the rich, flavorful sauce and the tender pork.
Sanam Ratna
[email protected]This Creole pork stew was a hit with my family! The flavors were bold and complex, and the pork was fall-apart tender.