Creole-Style Pork Stew Recipe

Name: Creole-Style Pork Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup peanut oil; 1/2 cup flour; 2 cups onions chopped, about 1 large onion; 1 cup celery chopped; 1 green bell pepper medium, chopped; 4 smoked sausage links andouille, 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 teaspoon cayenne depending on personal taste; 2 pounds boneless country style pork ribs cut into 1 1/2-inch pieces; kosher salt; black pepper; hot pepper sauce; hot pepper sauce; white vinegar; 4 cups rice long-grain, cooked

Servings: persons

1/2 cup peanut oil
1/2 cup flour
2 cups onions chopped, about 1 large onion
1 cup celery chopped
1 green bell pepper medium, chopped
4 smoked sausage links andouille, 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 teaspoon cayenne depending on personal taste
2 pounds boneless country style pork ribs cut into 1 1/2-inch pieces
kosher salt
black pepper
hot pepper sauce
hot pepper sauce
white vinegar
4 cups rice long-grain, cooked

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 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.)
2
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.

1922

kcal

Calories

Fat

181

Carbs

161

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 21 ingredients. The key ingredients include: 1/2 cup peanut oil, 1/2 cup flour, 2 cups onions chopped, about 1 large onion, 1 cup celery chopped, and more.

Yes, Creole-Style 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-Style Pork Stew

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