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Warm up a cold winter's
day with this hearty stew developed by Chef Bruce Aidells, author
of Bruce Aidellss Complete Book of Pork. If you cannot
find andouille smoked sausage in your neighborhood, any smoked
sausage such as kielbasa can be substituted.
Creole-Style
Pork Stew
- 1/2 cup peanut oil
1/2 cup all-purpose flour
2 cups chopped onions (about 1 large onion)
1 cup chopped celery
1 medium green bell pepper, chopped
4 links andouille smoked sausage, chopped (about 1 pound, 2 cups)
2 tablespoons minced or chopped garlic (about 4 large cloves)
4 cups chicken stock or 1 carton (32 ounces) low-sodium chicken
broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 bay leaves
1/2 teaspoon dried sage
1/2 teaspoon dried oregano
1/2-1 teaspoon ground red pepper (cayenne), depending on personal
taste
2 pounds 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.
Makes 8 servings.
Variation: Add 1 pound
okra cut into 1/2-inch pieces during the last 20 minutes of cooking
time.
Nutrition Facts: Calories
692 calories Protein 38 grams Fat 42 grams Sodium 1234 milligrams
Cholesterol 104 milligrams Saturated Fat 13 grams Carbohydrates
38 grams Fiber 2 grams
Recipe and photograph provided
courtesy of Pork, The
Other White Meat. Recipe developed
by Chef Bruce Aidells, author of Bruce Aidellss Complete
Book of Pork.
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