Creole-Style Pork Stew
Source of Recipe
Aunt Saunny
1/2 C. peanut oil
1/2 C. flour
2 C. chopped onions (about 1 large onion)
1 C. chopped celery
1 medium green bell pepper, chopped
4 links andouille smoked sausage, chopped (about 1 lb., 2 C.)
2 T. minced or chopped garlic (about 4 large cloves)
4 C. chicken stock or 1 (32 oz.) carton low-sodium chicken broth
2 T. tomato paste
1 T. Worcestershire sauce
2 bay leaves
1/2 tsp. dried sage
1/2 tsp. dried oregano
1/2 to 1 tsp. ground cayenne pepper, depending on personal taste
2 lb. 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 C. cooked long-grain white rice
Make a roux: heat oil in 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 minutes). Remove from heat; stir in onion, celery, bell pepper and about 1 C. chopped sausage. Return pot to heat; cook and
stir 5 minutes over medium. 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. Add 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 C. rice into shallow soup bowls; ladle some of pork mixture over top. Add more hot pepper sauce, if desired. Makes 8 servings.
OPTION:
Add 1 lb. okra cut into 1/2 inch pieces during the last 20 minutes of cooking time.
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