> >[] > >Warm up a cold winter's day with this hearty stew developed by Chef >Bruce Aidells, author of Bruce Aidells's 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.
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