Prep 1 hr
Cook 2 hrs
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.
- 118.29 ml oil
- 118.29 ml flour (heaping)
- 473.18 ml onions, chopped
- 236.59 ml celery, chopped
- 14.79 ml garlic, minced
- 1 medium green bell pepper, chopped
- 907.18 g boneless pork, cut in 1-inch pieces
- 149.68 g andouille sausage, sliced 1/4-inch thick (1 Link)
- 29.58 ml olive oil
- 1892.72 ml chicken broth (2-32 Ounce containers)
- 44.37 ml tomato paste
- 14.79 ml Worcestershire sauce
- 2 bay leaves
- 2.46 ml dried sage
- 2.46 ml dried oregano
- black pepper
- white pepper
- ground cayenne pepper
- 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.