Creole Pork Stew Recipe

Name: Creole Pork Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup oil; 1/2 cup flour (heaping); 2 cups onions, chopped; 1 cup celery, chopped; 1 tablespoon garlic, minced; 1 medium green bell pepper, chopped; 2 lbs boneless pork, cut in 1-inch pieces; 1/3 lb andouille sausage, sliced 1/4-inch thick (1 Link); 2 tablespoons olive oil; 8 cups chicken broth (2-32 Ounce containers); 3 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; 2 bay leaves; 1/2 teaspoon dried sage; 1/2 teaspoon dried oregano; salt; black pepper; white pepper; ground cayenne pepper

Servings: persons

1/2 cup oil
1/2 cup flour (heaping)
2 cups onions, chopped
1 cup celery, chopped
1 tablespoon garlic, minced
1 medium green bell pepper, chopped
2 lbs boneless pork, cut in 1-inch pieces
1/3 lb andouille sausage, sliced 1/4-inch thick (1 Link)
2 tablespoons olive oil
8 cups chicken broth (2-32 Ounce containers)
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 bay leaves
1/2 teaspoon dried sage
1/2 teaspoon dried oregano
salt
black pepper
white pepper
ground cayenne pepper

1
Season cubed pork to taste.
2
Heat olive oil in large heavy dutch oven over medium heat.
3
When oil is hot add half of the cubed pork and brown well.
4
Remove and brown the other half then set aside.
5
Add sausage to brown lightly then set aside with pork.
6
Add chopped onions, celery and bell pepper to dutch oven and saute until soft scraping browned bits off the bottom, about 30 minutes.
7
Add chicken broth and bring to a simmer.
8
Cook for 5 minutes.
9
In a large heavy stock pot heat 1/2 cup oil until hot.
10
Add flour, stirring quickly.
11
Stir roux over medium high heat until it turns a dark-reddish brown color (almost the color of milk chocolate - about 25 minutes).
12
Add chicken broth/vegetable mixture to roux to stop the browning process (be careful as it will splatter).
13
Add minced garlic, oregano, sage, worcestershire sauce, tomato paste and the remaining seasonings to taste.
14
Stir until the broth is incorporated into the roux.
15
Cover, lower heat and simmer gently for 45 minutes.
16
Add reserved pork and sausage and return to a simmer.
17
Simmer covered for 30 minutes or until pork is tender.

1803

kcal

Calories

Fat

Carbs

214

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 cup oil, 1/2 cup flour (heaping), 2 cups onions, chopped, 1 cup celery, chopped, and more.

Yes, Creole Pork Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creole Pork Stew

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