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Creole Pork and Veal Stew Recipe

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This recipe for Creole Pork and Veal Stew, by , is from The Jeansonne Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Catherine Jeansonne,Houma courier-1976
Added: Tuesday, May 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs veal stew meat
1 lb pork cut in small pieces
2 tsp salt
1/2 tsp red pepper
1/2 cup chopped celery
1 cup chopped onions
2 cloves minced garlic
1/2 cup chopped bell pepper
1/2 cup all purpose flour
1/2 cup cooking oil
2 cups cold water

Directions:
Directions:
Heat oil, stir in flour and cook until dark brown(roux)
Season veal and pork. Add to roux and simmer over medium heat in uncovered pot for 15 minutes. Add onions, garlic, celery and bell pepper. Let cook over medium heat in uncovered pot until onions are wilted. Add water and mix well. Let cook over low heat until meat is tender. Serve over cooked rice.

Number Of Servings:
Number Of Servings:
serves 8

 

 

 

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