↞ recipe box start page
Category: Stews
Prep Time: Cook Time: Total Time:
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
view more member recipes
CREOLE-STYLE PORK STEW
view my recipes
print
save
Category: Stews
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Cajun Style Pork Stew
by sgre52160
4 tbsp Cajun seasoning 2 cups flour 6 lbs pork neck bones 1 cup vegetable or peanut oil 2 large onions, green and red bell peppers, chopped 3 cloves garlic, minced 1 1/2 cups celery, chopped
by sgre52160
4 tbsp Cajun seasoning 2 cups flour 6 lbs pork neck bones 1 cup vegetable or peanut oil 2 large onions, green and red bell peppers, chopped 3 cloves garlic, minced 1 1/2 cups celery, chopped
Mexican-style Pork Stew - Crock Pot
by sgre52160
5 lbs boneless country-style pork ribs, trimmed and sliced 1/4 inch thick Salt and ground black pepper 2 tbsp vegetable oil 2 onions, chopped medium 2 tbsp chili powder 5 cloves garli
by sgre52160
5 lbs boneless country-style pork ribs, trimmed and sliced 1/4 inch thick Salt and ground black pepper 2 tbsp vegetable oil 2 onions, chopped medium 2 tbsp chili powder 5 cloves garli
Cactus - Pork Stew Nopales Style - Cactus
by kathiecooks
1 or 2 nopales pads 2 pounds lean pork roast, cut into cubes 2 cups water 3 fresh jalapeno peppers 1 clove minced garlic 1 pound tomatoes 2 cups chicken stock Salt and pepper to taste
by kathiecooks
1 or 2 nopales pads 2 pounds lean pork roast, cut into cubes 2 cups water 3 fresh jalapeno peppers 1 clove minced garlic 1 pound tomatoes 2 cups chicken stock Salt and pepper to taste
Creole Shrimp And Sausage Stew
by sgre52160
2 tsp olive oil 1 cup chopped green bell pepper 1 cup thinly sliced turkey smoked sausage (about 6 oz) 1 tsp bottled minced garlic 3/4 cup fat-free, less-sodium chicken broth 1 (10 oz) can
by sgre52160
2 tsp olive oil 1 cup chopped green bell pepper 1 cup thinly sliced turkey smoked sausage (about 6 oz) 1 tsp bottled minced garlic 3/4 cup fat-free, less-sodium chicken broth 1 (10 oz) can
Old Fashioned Creole Chicken Stew - Easy
by sgre52160
1 package Gumbo Mix 1 lb boneless chicken, diced 1 1/2 cup potatoes, diced 1 cup carrots, sliced 1 cup celery, diced 1 cup Onion, diced Saute chicken in oil until light brown. Add vegetables a
by sgre52160
1 package Gumbo Mix 1 lb boneless chicken, diced 1 1/2 cup potatoes, diced 1 cup carrots, sliced 1 cup celery, diced 1 cup Onion, diced Saute chicken in oil until light brown. Add vegetables a
view more member recipes
related CDKitchen recipes
Pork Grillades
Jambalaya For 100
Mexican-Style Pork Stew
Country Pork Stew
Pan Fried Pork Chops With Onions
Baked Pork Chops With Noodles Creole
French-Style Pork Stew
Basque Lamb Stew
Country-Style Baked Pork Ribs
Gone All Afternoon Stew