This recipe was developed by Chef Bruce Aidells, author of Bruce Aidells’s Complete Book of Pork.
Satisfy your sweet tooth with this easy-to-make recipe for Creole-Style Pork Stew.
1. Info for Creole-Style Pork Stew
- Cook Time: 2 hr 25 min
- Total Time: 2 hr 25 min
- Servings: 8
2. Ingredients for Creole-Style Pork Stew
- 1/2 cup peanut oil
- 1/2 cup flour
- 2 cups onion, chopped (about 1 large onion)
- 1 cup celery, chopped
- 1 medium green bell pepper, chopped
- 4 links andouille smoked sausage, chopped (about 1 pound, 2 cups)
- 2 tablespoons garlic, minced or chopped (about 4 large cloves)
- 4 cups chicken stock, OR 1 carton (32 oz) low-sodium chicken broth
- 3 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried oregano
- 1/2 to 1 teaspoon cayenne, depending on personal taste
- 2 pounds boneless country-style pork ribs, cut into 1 1/2-inch pieces
- Kosher salt and black pepper
- Kosher salt and black pepper
- hot pepper sauce, OR white vinegar
- hot pepper sauce, OR white vinegar
- hot pepper sauce, OR white vinegar
- 4 cups long-grain rice, cooked
3. Directions:
- 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.