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.
COMFY ESSENTIALS: THE BEST SPICY CREOLE PORK STEW
The development of this stew goes back long time, it began many years ago at a small mom/pop restaurant a mile or two from the U of Alabama, where I was teaching some classes at the time, and finished up in the Cayman Islands. It is a long story, suffice to say it has a lot of interesting flavors and works well with pork and/or...
Provided by Andy Anderson !
Categories Other Soups
Time 1h35m
Number Of Ingredients 35
Steps:
- 1. PREP/PREPARE
- 2. To make this recipe, you will need a small saucepan (for the stock), and a good pot, like a Dutch oven (for the stew).
- 3. I have several ways to use the base. For this recipe I am using cubed pork tenderloin. However, it works great with chicken, beef, and is amazing with seafood. If you are using seafood (shrimp, scallops, cod, etc.), then toss in some cubed taters and turn it into a spicy red chowder.
- 4. Homemade Worcestershire Looking for a good Worcestershire without anchovies? It is easy/peasy to make... So yummy. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
- 5. Can This Stew Be Frozen? Absolutely. Just place it into good single-serving containers, and it will last 4 - 6 months. Then, when you get the yearning for more, let the frozen stew sit on the counter for about an hour, and warm it up in a saucepan over low heat. I suppose you could always nuke it in the microwave. I would use low power for 2 minutes at a time until it is nice and warm.
- 6. Gather your ingredients (mise en place).
- 7. STAGE 1 - THE PORK AND STOCK
- 8. Place the beer, chicken stock and bay leaves into a saucepan, then bring it up to a simmer.
- 9. While the pot is coming up to the simmer, cube the pork into bite-size pieces.
- 10. Add the cubed pork and simmer until tender, about an hour or so.
- 11. Remove the meat from the stock and reserve; discard the bay leaves. Keep the stock warm by placing the saucepan over low heat.
- 12. STAGE 2 - THE ROUX
- 13. Add the butter to a pot, large enough to hold all the ingredients. Set heat to medium low and wait until the butter melts, and the foaming subsides. Add the flour and start whisking.
- 14. Continue to whisk until it begins to brown, about 8 - 10 minutes. We are making a brown roux.
- 15. When the roux begins to smell nutty, it is ready. Do not let it burn.
- 16. Whisk in the stock, abouty a quarter cup at a time, until you have a base the consistency of a good English gravy.
- 17. Something like this.
- 18. You might need a bit more, or a bit less stock. We are looking for a certain consistency, not a precise amount of stock.
- 19. STAGE 3 - THE VEGGIES (AND PORK)
- 20. Add the bell pepper, chopped celery, onions, minced garlic, and reserved pork. You will notice that in addition to cubed pork, I added slices of homemade beef sausage.
- 21. Gently simmer for about 10 - 12 minutes.
- 22. STAGE 4 - THE TOMATOES AND SPICES
- 23. Add the crushed tomatoes, the dry spices, and Worcestershire, then thin the base down with a bit more stock.
- 24. The normal consistency would be halfway between a gravy and water. However, make it anyway you wish. For example, you could leave it thick and ladle it over some steamed rice. Or, you add enough stock to make it more of a soup. You choose.
- 25. Continue to simmer for an additional 3 - 4 minutes.
- 26. STAGE 5 - FINISHING TOUCHES
- 27. Add the sherry, then simmer for 2 - 3 minutes.
- 28. Finish it off with a some freshly squeezed lemon juice, and maybe a bit more salt or pepper, to taste.
- 29. PLATE/PRESENT
- 30. Serve while nice and warm with a fresh loaf of crusty bread, and maybe ladled over some steamed white rice. Enjoy.
- 31. Keep the faith, and keep cooking.
CREOLE PORK AND VEAL STEW
Make and share this Creole Pork and Veal Stew recipe from Food.com.
Provided by littleturtle
Categories Stew
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Season veal and pork with salt, pepper, and cayenne.
- In a large Dutch oven, heat oil over medium heat.
- When oil is hot, stir flour in gradually.
- Lower heat.
- It is very important that you keep stirring constantly.
- After all of the flour has been combined with the oil, turn the heat down very low and cook until golden brown, still stirring constantly.
- Add seasoned meat to the roux and simmer, uncovered over medium heat, turning occasionally until browned on all sides (15 minutes).
- Add celery, onion, garlic, thyme, and green pepper, and sauté until onion is wilted (5 minutes).
- Add tomato juice and water, and mix well.
- Let cook overlow heat until meat is tender (30 minutes).
- Serve over rice.
Nutrition Facts : Calories 446.4, Fat 26.9, SaturatedFat 6.9, Cholesterol 141.7, Sodium 769.3, Carbohydrate 9.3, Fiber 0.8, Sugar 1.6, Protein 39.8
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