Ingredients
- 3/4 pound boneless pork loin, cut into 1-inch pieces
- Essence, recipe follows
- 2 tablespoons olive oil
- 1 cup chopped onions
- 1/2 cup chopped bell peppers
- 1/4 cup chopped celery
- Salt and black pepper
- 2 tablespoons flour
- 1 pound purple sweet potatoes, peeled and cubed
- 2 cups veal stock
- 1/4 cup chopped green onions
- 1 cup shredded sweet potato
- 2 tablespoons chopped green onions
- 1 tablespoon brunoise red peppers
Directions
In a mixing bowl, toss the pork pieces with Essence. In a large saute pan, heat the olive oil. When the oil is hot, add the pork and brown evenly. Remove the pork from the pan and set aside. In a mixing bowl, season the onions, peppers, and celery with salt and pepper. Stir the flour into the oil, stirring constantly for about 4 to 5 minutes, for a medium brown roux. Add the onions, peppers, and celery to the roux and cook for about 2 to 3 minutes or until slightly wilted. Return the pork to the skillet and cook, stirring constantly for 3 to 4 minutes. Add the sweet potatoes and broth. Bring the liquid up to a boil and reduce to a simmer. Cook for 40-45 minutes. Stir in the green onions and check seasonings. Make nests with shredded sweet potato and fry until crispy. Season with Essence. Spoon the stew into a shallow bowl and garnish sweet potato nests, green onions, and peppers.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 2 reviews
By kwwyman_11322064
on October 11, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is a hot and hearty hit for us. I make it maybe twice a month during cold weather. It is very filling and works as a main course.
I make the following tweaks and substitutions:
In the Essence:
* half the cayenne (kids in the house
* half the salt and I use kosher
In the recipe:
* regular sweet potatoes instead of purple
* I've never found the brunoise peppers so I omit them
* Chicken stock instead of veal
By prliston_2646110
Phoenix, AZ
on April 13, 2006
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My teenage daughters would not eat any kind of sweet potato... so I did not tell them until the next morning after the second serving...thanks
Read all 2 reviews