Creole Pork and Veal Stew

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READY IN: 1hr 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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