 |
 Cajun and Creole - Magazine Street Pork Stew
adapted from Louisiana Tastes by Paul Prudhomme
|
Description
|
|
|
|
Ingredients
|
- 2 Stalks Celery
- 1 Large Onion
- 2 Medium Bell Pepper
- 2 Tablespoons Olive Oil
- 1 Pound Pork -- Cubed
- 6 Cups Beef Stock
- 1 Large Yucca Root -- Chopped
- 4 Cloves Garlic
- 1 Teaspoon Salt
- 1 Teaspoon Paprika
- 1 Teaspoon Basil
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon Pepper
- 1/2 Teaspoon Ginger
- 1/2 Teaspoon Dry Mustard
- 1/2 Teaspoon Tarragon
- 1/2 Teaspoon Cayenne
- 1/2 Teaspoon Cumin
- 1/2 Teaspoon Allspice
|
|
Directions
|
Combine seasoning mix in small bowl. In olive oil, Add two tablespoons of seasoning mix and saute, onion, bell pepper, and celery, add pork and cook on all sides. Add one cup of stock and remaning seasoning mix, simmer 5 minutes. Add remaining ingredients and simmer 30 minutes. Serve over rice
|
|
Serves
|
4
|
|
Time to Make
|
0:00
|
Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
|
|
Printer version