Creole Pork Stew Recipes

CREOLE PORK AND VEAL STEW

Steps:

• Season veal and pork with salt, pepper, and cayenne.
• In a large Dutch oven, heat oil over medium heat.
• When oil is hot, stir flour in gradually.
• Lower heat.
• It is very important that you keep stirring constantly.
• After all of the flour has been combined with the oil, turn the heat down very low and cook until golden brown, still stirring constantly.
• Add seasoned meat to the roux and simmer, uncovered over medium heat, turning occasionally until browned on all sides (15 minutes).
• Add celery, onion, garlic, thyme, and green pepper, and sauté until onion is wilted (5 minutes).
• Add tomato juice and water, and mix well.
• Let cook overlow heat until meat is tender (30 minutes).
• Serve over rice.

GOOD NEW ORLEANS CREOLE GUMBO

Steps:

• Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
• Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
• Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
• Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.

COMFY ESSENTIALS: THE BEST SPICY CREOLE PORK STEW

Steps:

• 1. PREP/PREPARE
• 2. To make this recipe, you will need a small saucepan (for the stock), and a good pot, like a Dutch oven (for the stew).
• 3. I have several ways to use the base. For this recipe I am using cubed pork tenderloin. However, it works great with chicken, beef, and is amazing with seafood. If you are using seafood (shrimp, scallops, cod, etc.), then toss in some cubed taters and turn it into a spicy red chowder.
• 4. Homemade Worcestershire Looking for a good Worcestershire without anchovies? It is easy/peasy to make... So yummy. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
• 5. Can This Stew Be Frozen? Absolutely. Just place it into good single-serving containers, and it will last 4 - 6 months. Then, when you get the yearning for more, let the frozen stew sit on the counter for about an hour, and warm it up in a saucepan over low heat. I suppose you could always nuke it in the microwave. I would use low power for 2 minutes at a time until it is nice and warm.
• 6. Gather your ingredients (mise en place).
• 7. STAGE 1 - THE PORK AND STOCK
• 8. Place the beer, chicken stock and bay leaves into a saucepan, then bring it up to a simmer.
• 9. While the pot is coming up to the simmer, cube the pork into bite-size pieces.
• 10. Add the cubed pork and simmer until tender, about an hour or so.
• 11. Remove the meat from the stock and reserve; discard the bay leaves. Keep the stock warm by placing the saucepan over low heat.
• 12. STAGE 2 - THE ROUX
• 13. Add the butter to a pot, large enough to hold all the ingredients. Set heat to medium low and wait until the butter melts, and the foaming subsides. Add the flour and start whisking.
• 14. Continue to whisk until it begins to brown, about 8 - 10 minutes. We are making a brown roux.
• 15. When the roux begins to smell nutty, it is ready. Do not let it burn.
• 16. Whisk in the stock, abouty a quarter cup at a time, until you have a base the consistency of a good English gravy.
• 17. Something like this.
• 18. You might need a bit more, or a bit less stock. We are looking for a certain consistency, not a precise amount of stock.
• 19. STAGE 3 - THE VEGGIES (AND PORK)
• 20. Add the bell pepper, chopped celery, onions, minced garlic, and reserved pork. You will notice that in addition to cubed pork, I added slices of homemade beef sausage.
• 21. Gently simmer for about 10 - 12 minutes.
• 22. STAGE 4 - THE TOMATOES AND SPICES
• 23. Add the crushed tomatoes, the dry spices, and Worcestershire, then thin the base down with a bit more stock.
• 24. The normal consistency would be halfway between a gravy and water. However, make it anyway you wish. For example, you could leave it thick and ladle it over some steamed rice. Or, you add enough stock to make it more of a soup. You choose.
• 25. Continue to simmer for an additional 3 - 4 minutes.
• 26. STAGE 5 - FINISHING TOUCHES
• 27. Add the sherry, then simmer for 2 - 3 minutes.
• 28. Finish it off with a some freshly squeezed lemon juice, and maybe a bit more salt or pepper, to taste.
• 29. PLATE/PRESENT
• 30. Serve while nice and warm with a fresh loaf of crusty bread, and maybe ladled over some steamed white rice. Enjoy.
• 31. Keep the faith, and keep cooking.

CREOLE PORK CHOPS

Steps:

• In a small bowl, combine the first six ingredients; rub over both sides of pork. , In a large skillet, cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. Add the remaining ingredients. Cover and cook 4-6 minutes longer or until a thermometer reads 145°. Let stand for 5 minutes before serving.