Best Creole Pork And Veal Stew Recipes

CREOLE PORK TENDERLOIN WITH VEGETABLES

Creole Pork Tenderloin with Vegetables image

Fresh summer vegetables are paired with lean pork and tasty Greek olives for a healthy and quick dinner that's great for family or friends. -Judy Armstrong, Prairieville, Louisiana

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

3-1/2 teaspoons reduced-sodium Creole seasoning, divided
2 pork tenderloins (1 pound each)
2 tablespoons canola oil
2 medium fennel bulbs, trimmed and cut into 1-inch wedges
1 medium eggplant, cut into 1-inch cubes
2 medium yellow summer squash, halved and cut into 1/2-inch slices
1 large sweet red pepper, cut into 1-inch pieces
2 shallots, thinly sliced
1/2 cup pitted Greek olives, coarsely chopped
3 garlic cloves, minced
1/2 cup vegetable broth
4 teaspoons minced fresh thyme or 1-1/4 teaspoons dried thyme

Steps:

Preheat oven to 350°. Sprinkle 3 teaspoons Creole seasoning over tenderloins. In a 6-qt. stockpot, heat oil over medium-high heat. Brown tenderloins on all sides. Transfer to a roasting pan., Add fennel, eggplant, squash, pepper and shallots to stockpot; cook and stir over medium heat 3-4 minutes or until lightly browned. Add olives and garlic; cook and stir 1 minute longer. Stir in broth, thyme and remaining Creole seasoning; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until fennel is crisp-tender. Spoon vegetables and liquid around pork., Bake, uncovered, 20-25 minutes or until vegetables are tender and a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving. Cut pork into slices; serve with vegetables.

Nutrition Facts : Calories 247 calories, Fat 10g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 575mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges

CREOLE PORK CHOPS

Creole Pork Chops image

I've had this recipe for over twenty years and love it. Since the children are grown, I now cook just half the recipe for my husband and I. And it's so easy! You'll be in and out of the kitchen in no time. -Ann Rogers, Ocala, Florida

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon ground cumin
1/8 to 1/4 teaspoon cayenne pepper
4 boneless pork loin chops (4 ounces each)
2 tablespoons canola oil
1 can (8 ounces) tomato sauce
1/2 cup chopped onion
1/2 cup chopped green pepper
1/4 cup chopped celery
1 tablespoon Worcestershire sauce
1/2 teaspoon minced garlic

Steps:

In a small bowl, combine the first six ingredients; rub over both sides of pork. , In a large skillet, cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. Add the remaining ingredients. Cover and cook 4-6 minutes longer or until a thermometer reads 145°. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 244 calories, Fat 13g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 636mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.

CREOLE PORK STEW

Creole Pork Stew image

This is a recipe I found on the internet and it was different than my usual method of making stew. I never used tomato paste, worcestershire sauce, sage, oregano or bay leaves in any of my stews so I decided to try this one out. Well, let me tell you no one could have been more pleased than I was after tasting this. This will be the recipe I use from now on when I make pork stew. Be sure not to leave your roux unattended - it must be stirred constantly so it doesn't burn. If you see black flecks it's burnt and the only thing you can do is throw it out and start over or it will have a very bitter taste. If you have trouble with burning you might want to lower your fire a bit and cook it over lower heat. If you're not familiar with andouille it is a very highly smoked and seasoned sausage that adds a tremendous amount of flavor. In fact, I was amazed at the difference in the taste of the gravy after I added the pork and andouille. If you do use andouille be careful not to add too much or it will overpower your dish. One link or 1/3 lb was plenty for this dish. You can use any type of pork - I had some boneless pork chops in the freezer so I just cubed those. I would recommend using a lean cut of pork as you don't want your stew to be too greasy. When pork loins (not tenderloins) go on sale this would be the perfect opportunity to make this dish. Naturally, living in South Louisiana, we serve this over rice and a big scoop of potato salad on the side finishes it off perfectly.

Provided by Luby Luby Luby

Categories Stew

Time 3h

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

1/2 cup oil
1/2 cup flour (heaping)
2 cups onions, chopped
1 cup celery, chopped
1 tablespoon garlic, minced
1 medium green bell pepper, chopped
2 lbs boneless pork, cut in 1-inch pieces
1/3 lb andouille sausage, sliced 1/4-inch thick (1 Link)
2 tablespoons olive oil
8 cups chicken broth (2-32 Ounce containers)
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 bay leaves
1/2 teaspoon dried sage
1/2 teaspoon dried oregano
salt
black pepper
white pepper
ground cayenne pepper

Steps:

Season cubed pork to taste.
Heat olive oil in large heavy dutch oven over medium heat.
When oil is hot add half of the cubed pork and brown well.
Remove and brown the other half then set aside.
Add sausage to brown lightly then set aside with pork.
Add chopped onions, celery and bell pepper to dutch oven and saute until soft scraping browned bits off the bottom, about 30 minutes.
Add chicken broth and bring to a simmer.
Cook for 5 minutes.
In a large heavy stock pot heat 1/2 cup oil until hot.
Add flour, stirring quickly.
Stir roux over medium high heat until it turns a dark-reddish brown color (almost the color of milk chocolate - about 25 minutes).
Add chicken broth/vegetable mixture to roux to stop the browning process (be careful as it will splatter).
Add minced garlic, oregano, sage, worcestershire sauce, tomato paste and the remaining seasonings to taste.
Stir until the broth is incorporated into the roux.
Cover, lower heat and simmer gently for 45 minutes.
Add reserved pork and sausage and return to a simmer.
Simmer covered for 30 minutes or until pork is tender.

COMFY ESSENTIALS: THE BEST SPICY CREOLE PORK STEW

Comfy Essentials: The BEST Spicy Creole Pork Stew image

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...

Provided by Andy Anderson !

Categories Other Soups

Time 1h35m

Number Of Ingredients 35

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

Steps:

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. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
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.