Chef Paul Prudhomme's Louisiana Kitchen/Paul Prudhomme

Creole Filling
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-1/2 cups N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 tablespoons unsalted butter 1-1/2 cups finely chopped onions 1 cup finely chopped green bell peppers
1/2 cup finely chopped celery 1 tablespoon minced garlic 3/4 pound ground pork
3/4 pound ground beef 3 bay leaves 2-1/2 teaspoons ground red pepper (preferably cayenne)
1-1/2 teaspoons salt 1-1/2 teaspoons dried oregano leaves 1 teaspoon dried thyme leaves
1-1/2 cups canned tomato sauce 1 cup water 1 cup finely chopped green onions



1 Melt the butter in a large skillet over high heat. Add the onions, bell peppers, celery and garlic and saute about 2 minutes. Add the pork, but do not stir. Cover the pan and cook over high heat 5 minutes. Add the pork, but do not stir. Cover the pan and cook over high heat 5 minutes. Then stir the mixture, breaking up the meat chunks. Stir in the beef and continue cooking uncovered until meat is thoroughly browned, stirring occasionally. Add the seasonings and simmer uncovered about 3 minutes, stirring occasionally. Add the tomato sauce and continue cooking 5 minutes, stirring occasionally. Stir in the water and green onions. Reduce heat to low; cover and simmer 20 minutes. Remove cover and simmer 5 minutes more. Refrigerate for at least 10 minutes and remove bay leaves before using.

Back