Bayou Teche Potato Pirogues
- Ready In:
- 1hr 45mins
- Ingredients:
- 23
- Serves:
-
6
ingredients
-
Seasoning Mix
- 1 tablespoon salt
- 1 3⁄4 teaspoons paprika
- 1 1⁄2 teaspoons onion powder
- 1 teaspoon dried thyme leaves
- 3⁄4 teaspoon dried basil
- 3⁄4 teaspoon ground coriander
- 3⁄4 teaspoon garlic powder
- 3⁄4 teaspoon dry mustard
- 3⁄4 teaspoon black pepper
- 1⁄2 teaspoon cayenne
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon white pepper
- 1⁄4 teaspoon ground cinnamon
-
Pirogues
- 3 large baking potatoes (10 ounces each)
- 1⁄2 cup olive oil, plus 2 tablespoons
-
Stew
- 1 lb beef stew meat, trimmed and cut into 3/4-inch pieces
- 1 medium onion, cut into 1-inch pieces, divided
- 2 cups celery, cut into 1/2-inch pieces, divided
- 6 tablespoons finely chopped poblano peppers, divided
- 6 tablespoons finely chopped anaheim chilies, divided
- 3 cups beef stock, divided
- 3⁄4 cup carrot, cut in 1/2-inchpieces
- 1 1⁄2 cups mushrooms, cut in 1/2-inch pieces
directions
- Preheat oven to 350°F.
- Combine seasoning mix ingredients and set aside.
- Prick each potato with a fork.
- Bake potatoes for 45 minutes.
- Let cool until they can be handled.
- Cut in half lengthwise and scoop out pulp, leaving about 1/4" in skins.
- Dice potato pulp and set aside. There should be about 3 cups.
- Combine 2 tablespoons oil with 2 tablespoons seasoning mix, and mix well.
- Brush the inside of the potato skins with the seasoned oil.
- Place on a baking sheet and return to oven.
- Bake for 20 minutes.
- Turn over and bake for an additional 20 minutes.
- While potato skins are cooking, make the stew.
- Sprinkle 1 tablespoon of seasoning mix over the meat and rub it in well.
- Heat remaining oil in a 5-quart pot over high heat, just until it begins to smoke, 3-4 minutes.
- Add meat and spread evenly over the bottom of the pot.
- Cook for 2 minutes without stirring.
- Turn meat and cook just until it loses its red color, about 2 minutes more.
- Remove meat and set aside, pressing it against the pan as you take it out to release some of the juices.
- To the same pot, add 1 cup onion, 1 1/2 cups celery, 3 tablespoons poblano peppers, 3 tablespoon Anaheim peppers, and 2 tablespoons seasoning mix.
- If any juices accumulate from the meat, add them, too.
- Mix well and cook, stirring and scraping the pot frequently, until the vegetables are dark brown and the bottom of the pot is covered with dark brown particles, 5-7 minutes--but watch the pot, not the clock. Don't let them scorch.
- Add 1 cup of reserved potato pulp and mash down.
- Scrape bottom of pot until anything that sticks is loosened. It will come up in layers; turn the pot to make sure everything is scraped up or it will burn.
- Continue stirring until well-combined and potatoes are sticking heavily, adding 1/2 cup stock if necessary to prevent scorching, about 6-8 minutes.
- Add 1 1/2 cups stock and scrape the bottom of the pan until everything that's sticking is dissolved.
- Add 1 1/2 cups potato pulp, the remaining stock, the reserved meat and remaining seasoning mix.
- Cover and bring to a boil.
- Uncover, reduce heat to medium, and simmer 10 minutes.
- Add remaining onions, celery, and peppers, and all the mushrooms and carrots, and simmer until meat is tender, 10-15 minutes.
- Whisk in remaining potato pulp and remove from heat.
- Fill each potato skin with 1 1/4 cups of stew, letting some of it slop over onto the plate, and serve immediately.
- Variation: You can also deep-fry the potato skins. If frying, eliminate the 2 tablespoons olive oil. Place vegetable oil in a deep fryer to a depth of 4". Heat oil to 350°F.
- Carefully lower the skins into the hot oil and fry 4-5 minutes, until rich brown, pushing down with tongs if they float.
- Remove with tongs, drain, and sprinkle with the 2 1/2 teaspoons of the seasoning mix.
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