Creole Potato Stew Recipes

Steps:

• Season the shrimp with the Essence and transfer to the refrigerator until needed.
• Heat a large saucepan and add 1 tablespoon of the oil. When hot, add the shrimp shells and cook, stirring, until fragrant and pink, 3 to 4 minutes. Add 10 cups of water and bay leaf and bring to a boil. Reduce the heat to a simmer, and cook, skimming any foam that rises to the surface, for 30 minutes. Strain through a fine mesh strainer and discard solids. Set shrimp stock aside.
• In a heavy bottomed Dutch oven or soup pot, heat the 1 cup vegetable oil and, when hot, whisk in the flour. Cook, stirring constantly, until a roux is formed the color of dark peanut butter, about 7 minutes. Add the onion and cook until soft, 4 to 6 minutes. Add the garlic and 2 tablespoons of parsley and cook for 1 minute. Add the potatoes, 8 cups of the reserved shrimp stock, the salt, cayenne, and black pepper and bring to just to a boil. Reduce heat to a simmer and cook until the potatoes are very tender and the sauce is thickened, 30 to 40 minutes. Add the andouille sausage and cook partially. Drain some of the fat and add shrimp, remaining 2 tablespoons parsley, green onions and red chile pepper and stir to combine. Remove from the heat and let sit for 5 minutes. Serve immediately over hot white rice in shallow bowls.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

Steps:

• Saute potatoes and onions in bacon fat covered over low heat, turning occasionally until onions are transparent.
• Add remaining ingredients and simmer until potatoes are tender.

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.

Steps:

• Place chicken broth, tomatoes, onions, celery, bell pepper, garlic, and Creole seasoning in the bottom of a 5- to 6-quart slow cooker. Cover and cook on High for 4 to 5 hours, or Low for 8 to 10 hours.
• Heat a large nonstick skillet over medium heat during the last 50 minutes of cooking time. Add andouille sausage and turkey kielbasa to the skillet and cook, turning occasionally, until browned, about 5 minutes. Stir sausage and rice into the slow cooker.
• Cover and cook on High for 30 minutes. Stir in shrimp and continue to cook until rice is tender and shrimp are just opaque in the centers, 10 to 15 minutes more.