Comfy Essentials: The BEST Spicy Creole Pork Stew

24
Andy Anderson !

By
@ThePretentiousChef

The development of this stew goes back long time, it began many years ago at a small mom/pop restaurant a mile or two from the U of Alabama, where I was teaching some classes at the time, and finished up in the Cayman Islands. It is a long story, suffice to say it has a lot of interesting flavors and works well with pork and/or seafood.

It is the stew base that is the star of this recipe. Spicy with a warm heat and a blend of Creole and Island flavors.

So, you ready… Let’s get into the kitchen

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
Several
Prep:
1 Hr 10 Min
Cook:
25 Min
Method:
Stove Top

Ingredients

  • PLAN/PURCHASE

  • STAGE 1 – THE PORK STOCK

  • 3 c
    chicken stock, not broth
  • 2 c
    lite beer, or more stock
  • 2 - 3
    bay leaves, dried
  • 1 1/4 lb
    pork, chicken, seafood, more on this later
  • STAGE 2 – THE ROUX

  • 5 Tbsp
    sweet butter, unsalted
  • 5 Tbsp
    flour, all-purpose variety
  • STAGE 3 – THE VEGGIES

  • 1 stalk(s)
    celery, small dice
  • 1/2 medium
    green or red bell pepper, small dice
  • 1/2 medium
    yellow onion small dice
  • 2 clove
    garlic, finely chopped
  • STAGE 4 – THE TOMATOES AND SPICES

  • 14 oz
    crushed tomatoes with juice, 1 can
  • 8 oz
    tomato sauce, 1 small can
  • 2 Tbsp
    worcestershire sauce
  • 1 Tbsp
    dried parsley flakes
  • 2 tsp
    ground fennel
  • 1 tsp
    smoked paprika
  • 1 tsp
    ground cumin
  • 1 - 2 tsp
    creole spice, i prefer tony chachere’s
  • STAGE 5 – FINISHING TOUCHES

  • 1/4 c
    sherry, dry variety, or to taste
  • ·
    lemon (or lime) juice, freshly squeezed, to taste
  • ·
    white pepper, freshly ground, to taste
  • ·
    salt, kosher variety, fine grind, to taste
  • OPTIONAL ITEMS

  • ·
    cayenne, for more heat
  • ·
    coconut, for a bit of island sweet
  • ·
    corn, fresh off the cob or frozen
  • ·
    thinly sliced then chopped cabbage
  • ·
    diced red or golden potatoes
  • ·
    steamed white or brown rice

How to Make Comfy Essentials: The BEST Spicy Creole Pork Stew

Step-by-Step

  1. PREP/PREPARE
  2. To make this recipe, you will need a small saucepan (for the stock), and a good pot, like a Dutch oven (for the stew).
  3. I have several ways to use the base. For this recipe I am using cubed pork tenderloin. However, it works great with chicken, beef, and is amazing with seafood. If you are using seafood (shrimp, scallops, cod, etc.), then toss in some cubed taters and turn it into a spicy red chowder.
  4. Homemade Worcestershire
    Looking for a good Worcestershire without anchovies?

    It is easy/peasy to make... So yummy.
    DIY Essentials: Homemade Worcestershire Sauce
  5. Can This Stew Be Frozen?
    Absolutely. Just place it into good single-serving containers, and it will last 4 – 6 months.

    Then, when you get the yearning for more, let the frozen stew sit on the counter for about an hour, and warm it up in a saucepan over low heat.

    I suppose you could always nuke it in the microwave. I would use low power for 2 minutes at a time until it is nice and warm.
  6. Gather your ingredients (mise en place).
  7. STAGE 1 – THE PORK AND STOCK
  8. Place the beer, chicken stock and bay leaves into a saucepan, then bring it up to a simmer.
  9. While the pot is coming up to the simmer, cube the pork into bite-size pieces.
  10. Add the cubed pork and simmer until tender, about an hour or so.
  11. Remove the meat from the stock and reserve; discard the bay leaves.

    Keep the stock warm by placing the saucepan over low heat.
  12. STAGE 2 – THE ROUX
  13. Add the butter to a pot, large enough to hold all the ingredients.

    Set heat to medium low and wait until the butter melts, and the foaming subsides.

    Add the flour and start whisking.
  14. Continue to whisk until it begins to brown, about 8 – 10 minutes.

    We are making a brown roux.
  15. When the roux begins to smell nutty, it is ready. Do not let it burn.
  16. Whisk in the stock, abouty a quarter cup at a time, until you have a base the consistency of a good English gravy.
  17. Something like this.
  18. You might need a bit more, or a bit less stock. We are looking for a certain consistency, not a precise amount of stock.
  19. STAGE 3 – THE VEGGIES (AND PORK)
  20. Add the bell pepper, chopped celery, onions, minced garlic, and reserved pork.

    You will notice that in addition to cubed pork, I added slices of homemade beef sausage.
  21. Gently simmer for about 10 – 12 minutes.
  22. STAGE 4 – THE TOMATOES AND SPICES
  23. Add the crushed tomatoes, the dry spices, and Worcestershire, then thin the base down with a bit more stock.
  24. The normal consistency would be halfway between a gravy and water.

    However, make it anyway you wish. For example, you could leave it thick and ladle it over some steamed rice.

    Or, you add enough stock to make it more of a soup.

    You choose.
  25. Continue to simmer for an additional 3 – 4 minutes.
  26. STAGE 5 – FINISHING TOUCHES
  27. Add the sherry, then simmer for 2 – 3 minutes.
  28. Finish it off with a some freshly squeezed lemon juice, and maybe a bit more salt or pepper, to taste.
  29. PLATE/PRESENT
  30. Serve while nice and warm with a fresh loaf of crusty bread, and maybe ladled over some steamed white rice. Enjoy.
  31. Keep the faith, and keep cooking.

Printable Recipe Card

About Comfy Essentials: The BEST Spicy Creole Pork Stew

Course/Dish: Other Soups
Main Ingredient: Pork
Regional Style: Cajun/Creole
Dietary Needs: Soy Free



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