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Categories:
peanut oil flour onions celery green bell pepper andouille garlic chicken stock tomato paste Worcestershire sauce bay leaves sage oregano cayenne depending country-style pork kosher salt black pepper pepper sauce pepper sauce white vinegar rice
Viewed: 56 - Published at: 4 years agoIngredients
- 1/2 cup peanut oil
- 1/2 cup flour
- 2 cups onions chopped, about 1 large onion
- 1 cup celery chopped
- 1 green bell pepper medium, chopped
- 4 smoked sausage links andouille, chopped, about 1 pound, 2 cups
- 2 tablespoons garlic minced or chopped, about 4 large cloves
- 4 cups chicken stock OR 1 carton, 32 oz low-sodium chicken broth
- 3 tablespoons tomato paste
- 2 tablespoons worcestershire sauce
- 2 bay leaves
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried oregano
- 1 teaspoon cayenne depending on personal taste
- 2 pounds boneless country style pork ribs cut into 1 1/2-inch pieces
- kosher salt
- black pepper
- hot pepper sauce
- hot pepper sauce
- white vinegar
- 4 cups rice long-grain, cooked
Method
- Make a roux by heating oil in a large, heavy pot over low heat. Stir in flour; cook and stir over low heat until mixture turns a rich red-brown color (about 20 to 25 minutes). Remove from heat; carefully stir in onion, celery, bell pepper and about 1 cup chopped sausage. Return pot to heat; cook and stir 5 minutes over medium heat. Stir in garlic, chicken stock or broth and tomato paste. Add Worcestershire sauce, bay leaves, sage, oregano and cayenne pepper; bring to a boil over high heat. Add pork pieces and reduce heat to simmer; cook uncovered for about 1 1/2 hours or until pork is tender. Stir in remaining chopped sausage; cook 5 minutes more to heat through. (At this stage, if you do not want to serve right away, stew may be refrigerated for up to 2 days.)
- Discard bay leaves and skim any visible fat, if desired. Add salt, pepper and hot pepper sauce to taste. To serve, spoon 1/2 cup rice into shallow soup bowls; ladle some of pork mixture over top. Add more hot pepper sauce, if desired.
