Monday, June 20, 2011

Cajun Pork Stew "With Homemade Roux.....or Not"

    Pork Stew aka Pork Fricassee can also be done using Chicken:
"First You Make A Roux" 
      I like making my own roux when I have plenty of time but let's face it, life is just to busy to spend time trying to make something that is made right here in my hometown by our friends at Kary's Roux.  That's homemade enough for me.

      A roux is made mainly of flower and vegetable oil of equal parts and cooked over low heat but it's not just that simple.  It may take an hour and a half to make a quart or two of roux and believe me it's not just  "set it and forget it."   You have to be there constantly stirring it not to let it burn.  If you stop to answer the phone, that's it you're done, throw it out and start over are just buy it ready made like I do.

      To make a Cajun Pork Stew (Fricassee) you will need: 

2 quarts water
1/3 pint of roux or 6 tablespoons
1 large onion, finely chopped 
1/2 bell pepper, finely chopped
4 medium red potatoes peeled and cut in 1/2

2 teaspoons dried parsley  
2 tablespoons good quality tomato sauce 
1/2 cup fresh green onions chopped
2 cloves of garlic (unless your seasoning mix has garlic) 
Cajun Seasoning (Camp Dog original or mild works well, has garlic) 

Cooked white rice

     Bring to a boil 2 quarts water in heavy potAdd about 1/3 pint of dark roux, stir until roux is dissolved completely, careful not to let it boil over.

Add all onions, parsley & tomato sauce.  Let this cook for about 15 minutes, stirring often, do not let boil over.

     Next add your seasoned pork and cook for 30 minutes on low boil, again careful not to let boil over. 
       Next add your potatoes and continue cooking for another 30 minutes or until meat is tinder. 

 Serve over cooked white rice...Enjoy!

 Scott Perrodin
Head Camp Dog

1 comment:

  1. Your recipes get better and better. Can't wait to try some of these.