_CREOLE STYLE PORK STEW _ (http://groups.yahoo.com/group/catsrecipes/message/51733;_ylc=X3oDMTJzYjhjaTh1BF9TAzk3MzU5NzE1BGdycElkAzE3NTk5MDE3BGdycHNwSWQD MTcwNTA0MTY5NQRtc2dJZAM1MTczMwRzZWMDZG1zZwRzbGsDdm1zZwRzdGltZQMxMjUzNzU4MTQ1 )
1/2 cup oil 1/2 cup flour 2 cups chopped white onions 1 cup chopped celery 1 medium green bell pepper chopped 4 links smoked sausage chopped 2 tablespoons minced garlic 4 cups chicken stock 2 tablespoons tomato paste 1 tablespoon Worcestershire sauce 2 bay leaves 1/2 teaspoon dried sage 1/2 teaspoon dried oregano 1 teaspoon ground red pepper 2 pounds boneless country style pork ribs cut into 1-1/2" pieces 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Hot pepper sauce or white vinegar 4 cups cooked long grain white rice Make a roux by heating oil in large heavy pot over low heat. Stir in flour then cook and stir over low heat 25 minutes. Remove from heat then carefully stir in onion, celery, bell pepper and 1 cup chopped sausage. Return pot to heat then cook and stir 5 minutes over medium heat. Stir in garlic, stock and tomato paste. Add Worcestershire, bay leaves, sage, oregano and cayenne then bring to boil over high heat. Add pork pieces and reduce heat to simmer then cook uncovered for 1-1/2 hours. Stir in remaining chopped sausage and cook 5 minutes more to heat through. Discard bay leaves and skim any visible fat then add salt, pepper and hot pepper sauce. To serve spoon 1/2 cup rice into shallow soup bowls and ladle some of pork mixture over top. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
