Creole-Style Pork Stew
Courtesy of National Pork Board
Servings: 8
Prep Time: 25 Min.
Cook Time: 2 Hr.
Prep Time: 25 Min.
Cook Time: 2 Hr.
What you need:
* 1/2 c. peanut oil
* 1/2 c. flour
* 2 c. onion, chopped (about 1 large onion)
* 1 c. celery, chopped
* 1 medium green bell pepper, chopped
* 4 links andouille smoked sausage, chopped (about 1 lb., 2 c.)
* 2 Tbsp. garlic, minced or chopped (about 4 large cloves)
* 4 c. chicken stock, OR 1 carton (32 oz.) low-sodium chicken broth
* 2 Tbsp. Worcestershire Sauce
* 2 bay leaves
* 1/2 tsp. dried sage
* 1/2 tsp. dried oregano
* 1/2 - 1 tsp. cayenne, depending on personal taste
* 2 lb. boneless country-style pork ribs, cut into 1 1/2-in. pieces
* Kosher salt and freshly ground black pepper
* hot pepper sauce, OR white vinegar
* 4 c. long-grain white rice, cooked
* 1/2 c. flour
* 2 c. onion, chopped (about 1 large onion)
* 1 c. celery, chopped
* 1 medium green bell pepper, chopped
* 4 links andouille smoked sausage, chopped (about 1 lb., 2 c.)
* 2 Tbsp. garlic, minced or chopped (about 4 large cloves)
* 4 c. chicken stock, OR 1 carton (32 oz.) low-sodium chicken broth
* 2 Tbsp. Worcestershire Sauce
* 2 bay leaves
* 1/2 tsp. dried sage
* 1/2 tsp. dried oregano
* 1/2 - 1 tsp. cayenne, depending on personal taste
* 2 lb. boneless country-style pork ribs, cut into 1 1/2-in. pieces
* Kosher salt and freshly ground black pepper
* hot pepper sauce, OR white vinegar
* 4 c. long-grain white rice, cooked
What to do:
1. 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 - 25 min.).
2. Remove from heat; carefully stir in onion, celery, bell pepper and about 1 c. chopped sausage. Return pot to heat; cook and stir 5 min. over medium heat.
3. Stir in garlic and chicken stock. Add Worcestershire sauce, bay leaves, sage, oregano and cayenne pepper; bring to boil over high heat. Add pork pieces and reduce heat to simmer; cook uncovered for about 1 1/2 hr. or until pork is tender.
4. Stir in remaining chopped sausage; cook 5 min. 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.)
5. Discard bay leaves and skim any visible fat, if desired. Add salt, pepper and hot pepper sauce to taste.
6. To serve, spoon 1/2 c. rice into shallow soup bowls; ladle some of pork mixture over top. Add more hot pepper sauce, if desired.
* Variation: Add 1 lb. okra cut into 1/2-in. pieces during last 20 min. of cooking time.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeinspired.com
2. Remove from heat; carefully stir in onion, celery, bell pepper and about 1 c. chopped sausage. Return pot to heat; cook and stir 5 min. over medium heat.
3. Stir in garlic and chicken stock. Add Worcestershire sauce, bay leaves, sage, oregano and cayenne pepper; bring to boil over high heat. Add pork pieces and reduce heat to simmer; cook uncovered for about 1 1/2 hr. or until pork is tender.
4. Stir in remaining chopped sausage; cook 5 min. 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.)
5. Discard bay leaves and skim any visible fat, if desired. Add salt, pepper and hot pepper sauce to taste.
6. To serve, spoon 1/2 c. rice into shallow soup bowls; ladle some of pork mixture over top. Add more hot pepper sauce, if desired.
* Variation: Add 1 lb. okra cut into 1/2-in. pieces during last 20 min. of cooking time.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeinspired.com
Nutritional information:
Calories: 692; Total Fat: 42g; Saturated Fat: 13g; Cholesterol: 104mg; Total Carbs: 38g; Fiber: 2g; Protein: 38g; Sodium: 1234mg;