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Creole Style Pork Stew

Enjoy this Creole Style Pork Stew that is chock full of flavor. Pork, sausage, tomato paste, seasonings and more make this a hearty and delicious stew.

Creole Style Pork Chop Stew Recipe


  • 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 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
  • 1/2 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. 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.
  3. 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.)
  4. 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.

Serves 8.

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

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


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

Recipe and photo courtesy of the National Pork Board. For more information about pork, visit the National Pork Board
Used with permission.

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