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Creole-Style Pork Stew

Creole-Style Pork Stew

Tender pork and andouille smoked sausage swimming in a broth enhanced with the trinity and other great flavors.


  • 1/2 cup peanut oil
  • 1/2 cup flour
  • 2 cups onion, chopped (about 1 large onion)
  • 1 cup celery, chopped
  • 1 medium green bell pepper, chopped
  • 4 links andouille smoked sausage, chopped (about 1 pound, 2 cups)
  • 2 tablespoons garlic, minced or chopped (about 4 large cloves)
  • 4 cups chicken stock, or 1 (32 ounce) carton 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
  • 1/2 to 1 teaspoon cayenne, depending on personal taste
  • 2 pounds boneless country-style pork ribs, cut into 1 1/2-inch pieces
  • Kosher salt and black pepper
  • Hot pepper sauce, or white vinegar
  • 4 cups long-grain rice, cooked


  1. 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).
  2. Remove from heat; carefully stir in onion, celery, bell pepper and about 1 cup chopped sausage.
  3. Return pot to heat; cook and stir 5 minutes over medium heat.
  4. Stir in garlic, chicken stock or broth and tomato paste.
  5. Add Worcestershire sauce, bay leaves, sage, oregano and cayenne pepper; bring to a boil over high heat.
  6. Add pork pieces and reduce heat to simmer; cook uncovered for about 1 1/2 hours or until pork is tender.
  7. 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.)
  8. Discard bay leaves and skim any visible fat, if desired.
  9. Add salt, pepper and hot pepper sauce to taste.
  10. To serve, spoon 1/2 cup rice into shallow soup bowls; ladle some of pork mixture over top.
  11. Add more hot pepper sauce, if desired.

Yield: 8 servings

Variation: Add 1 pound okra cut into 1/2-inch pieces during the last 20 minutes of cooking time.

Nutritional Information: Calories: 692 calories Protein: 38 grams Fat: 42 grams Sodium: 1234 milligrams Cholesterol: 104 milligrams Saturated Fat: 13 grams Carbohydrates: 38 grams Fiber: 2 grams

This recipe was developed by Chef Bruce Aidells, author of Bruce Aidells’s Complete Book of Pork.

Recipe and photo credit: National Pork Board -

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