Shelly's Recipe

CREOLE-STYLE PORK STEW

Category: Stews

1/2 cup peanut oil
1/2 cup flour
1 large chopped onions
1 cup chopped celery
1 medium green bell pepper, chopped
4 links andouille smoked sausage, chopped
4 large cloves chopped garlic
4 cups chicken stock or broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
2 bay leaves
1/2 tsp dried sage
1/2 tsp dried oregano
1/2-1 tsp ground red pepper, depending on personal taste
2 lbs boneless country-style pork ribs, cut into 1 1/2 inch pieces
Kosher salt and freshly ground black pepper
Hot pepper sauce or white vinegar
4 cups cooked long-grain white rice

Make a roux by heating oil in a large, heavy pot over low heat. Stir in flour; cook and stir over low heat until mixture turns a rich red-brown color (about 20 to 25 minutes). Remove from heat; carefully stir in onion, celery, bell pepper and about 1 cup chopped sausage.

Return pot to heat; cook and stir 5 minutes over medium heat. Stir in garlic, chicken stock or broth and tomato paste. Add Worcestershire sauce, bay leaves, sage, oregano and cayenne pepper; bring to a boil over high heat.

Add pork pieces and reduce heat to simmer; cook uncovered for about 1 1/2 hours or until pork is tender. Stir in remaining chopped sausage; cook 5 minutes more to heat through. (At this stage, if you do not want to serve right away, stew may be refrigerated for up to 2 days.)

Discard bay leaves and skim any visible fat, if desired. Add salt, pepper and hot pepper sauce to taste. To serve, spoon 1/2 cup rice into shallow soup bowls; ladle some of pork mixture over top. Add more hot pepper sauce, if desired. Serves 8