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 Cajun and Creole - Bayou Teche Potato Pirogues
adapted from Louisiana Tastes by Paul Prudhomme
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Description
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Ingredients
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- 3 Very Large Baking Potatoes
- 3 Tablespoons Olive Oil
- 1 Pound Beef -- Cubed
- 1 Medium Onion -- Chopped
- 3 Stalks Celery -- Chopped
- 1 Medium Poblano Peppers -- Chopped
- 2 Medium Anaheim Chili Pepper -- Chopped
- 3 Cups Beef Stock
- 2 Medium Carrots -- Chopped
- 8 Ounces Mushrooms -- Chopped
- 1 Tablespoon Salt
- 2 Teaspoons Paprika
- 1 Teaspoon Onion Powder
- 1 Teaspoon Thyme
- 1 Teaspoon Basil
- 1 Teaspoon Coriander
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Dry Mustard
- 1 Teaspoon Pepper
- 1/2 Teaspoon Cayenne
- 1/2 Teaspoon Cumin
- 1/2 Teaspoon Cinnamon
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Directions
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Combine the seasoning mix in a small bowl. Preheat oven to 350 degrees. Bake the potatoes for 45 minutes. Cut each in half lengthwise and scoop out the middle (boats). Combine two tablespoons of olive oil and 3 teaspoons of the seasoning mix, and combine well. brush the potato boats with the oil mixture and bake them for 20 minutes per side. Sprinkle the meat with the remaining seasoning mix. Saute in remaining olive oil. Add onions, celery, chili peppers, saute 10 minutes. Add the reserved potato scoopings, stir well and mash together. Add stock, cover, boil, simmer 10 minutes. Add mushrooms, simmer 10 minutes, then spoon this stew into the potato boats and serve.
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Serves
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6
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Time to Make
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0:00
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