Chef Paul Prudhomme's Louisiana Kitchen/Paul Prudhomme

Hot and Sweet Filling
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 cups N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/3 cup vegetable oil 1/2 pound ground pork 1/2 pound ground beef
1/4 pound (1 stick) unsalted butter 1-1/2 cups finely chopped onions 1-1/2 cups finely chopped green bell peppers
3/4 cup finely chopped celery 1/2 cup very finely chopped fresh cayenne peppers or jalapeno peppers 2 tablespoons minced garlic
3 bay leaves 1 tablespoon plus 1 teaspoon dried oregano leaves 1 tablespoon ground cumin
2 teaspoons salt 1 teaspoon ground cumin 2 teaspoons salt
1 teaspoon ground red pepper (preferably cayenne) 1 teaspoon black pepper 1/2 teaspoon dried thyme leaves
1 cup basic chicken stock, or water candied sweet potatoes



1 Heat the oil in a large skillet over high heat; add the pork and cook about 2 minutes, stirring constantly and breaking up the meat chunks. Stir in the beef and cook until no pink color remains. Add the butter, onions, bell peppers, celery, cayenne peppers, garlic and seasonings. Stir until thoroughly mixed. Cook 5 minutes, stirring frequently to break up any remaining meat chunks and scraping pan bottom well. Add the stock and continue cooking about 5 minutes. Cover, reduce heat, and simmer 5 minutes. Remove cover and cook 5 minutes more, stirring often and continuing to scrape pan bottom well. Add the candied sweet potatoes with their juice. Stir well, breaking up potatoes into small bits. Cover and simmer 5 minutes. Remove from heat. Refrigerate at least 10 minutes and remove bay leaves before using.

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