Best 2 Creole Pork Stew Recipes

Craving a hearty and flavorful meal that embodies the rich culinary traditions of Louisiana? Look no further than Creole pork stew, a delectable dish that tantalizes the taste buds and warms the soul. This classic stew showcases the perfect harmony of succulent pork, an aromatic blend of spices, and a vibrant vegetable medley, simmered together in a rich broth that promises an explosion of flavors. Whether you're a seasoned home cook or a novice in the kitchen, this guide will unveil the secrets to creating an authentic Creole pork stew that will transport you to the heart of Louisiana's culinary heritage.

Here are our top 2 tried and tested recipes!

CREOLE PORK STEW

Creole Pork Stew image

This is a recipe I found on the internet and it was different than my usual method of making stew. I never used tomato paste, worcestershire sauce, sage, oregano or bay leaves in any of my stews so I decided to try this one out. Well, let me tell you no one could have been more pleased than I was after tasting this. This will be the recipe I use from now on when I make pork stew. Be sure not to leave your roux unattended - it must be stirred constantly so it doesn't burn. If you see black flecks it's burnt and the only thing you can do is throw it out and start over or it will have a very bitter taste. If you have trouble with burning you might want to lower your fire a bit and cook it over lower heat. If you're not familiar with andouille it is a very highly smoked and seasoned sausage that adds a tremendous amount of flavor. In fact, I was amazed at the difference in the taste of the gravy after I added the pork and andouille. If you do use andouille be careful not to add too much or it will overpower your dish. One link or 1/3 lb was plenty for this dish. You can use any type of pork - I had some boneless pork chops in the freezer so I just cubed those. I would recommend using a lean cut of pork as you don't want your stew to be too greasy. When pork loins (not tenderloins) go on sale this would be the perfect opportunity to make this dish. Naturally, living in South Louisiana, we serve this over rice and a big scoop of potato salad on the side finishes it off perfectly.

Provided by Luby Luby Luby

Categories Stew

Time 3h

Yield 8 serving(s)

Number Of Ingredients 19

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

Steps:

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

CREOLE-STYLE PORK STEW

CREOLE-STYLE PORK STEW image

Categories Soup/Stew Pork Stew Dinner

Yield 8 servings

Number Of Ingredients 19

Ingredients

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

Steps:

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.

Tips:

Choose high-quality pork: Opt for pork shoulder or pork butt, as these cuts are well-marbled and will become tender and flavorful during the cooking process.
Brown the pork before stewing: Browning the pork over high heat before adding it to the stew pot helps to develop a rich, caramelized flavor.
Use flavorful seasonings: Creole cuisine is known for its bold flavors, so don't be afraid to use a generous amount of garlic, onion, bell pepper, and spices like paprika, cumin, and cayenne pepper.
Add vegetables for a nutritious twist: In addition to the traditional Creole holy trinity of celery, green bell pepper, and onion, you can add other vegetables like carrots, potatoes, and okra to your stew.
Simmer the stew low and slow: The longer you simmer the stew, the more tender the pork will become and the flavors will have time to meld together.
Adjust the spiciness to your liking: If you prefer a milder stew, reduce the amount of cayenne pepper or omit it altogether. You can always add more spice at the end if desired.
Serve with your favorite sides: Creole pork stew is traditionally served over rice, but you can also enjoy it with pasta, mashed potatoes, or crusty bread.

Conclusion:

Creole pork stew is a delicious and hearty dish that is perfect for a comforting meal on a cold day. With its bold flavors and tender pork, this stew is sure to be a hit with your family and friends. So next time you're looking for a new recipe to try, give Creole pork stew a try – you won't be disappointed!