Cajun Pork Stew Recipe
Rich brown gravy with tender braised pork, steamed white rice, buttery green peas
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Ingredients
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Meat
Vegetables
Liquid
Sides
Method
Preparation of Pork
- 1
Season the Pork
Rub the pork shoulder with salt, black pepper, and Cajun seasoning. Make sure to cover all sides.
- 2
Sear the Meat
In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the seasoned pork and sear on all sides until browned, about 4-5 minutes per side. Remove the pork and set aside.
Cooking the Stew
- 3
- 4
Add Tomato Components
Stir in the tomato paste and cook for 2 minutes, then add the canned diced tomatoes and mix well.
- 5
Combine Ingredients
Return the seared pork to the pot. Pour in the chicken broth and Worcestershire sauce. Stir to combine.
- 6
Simmer the Stew
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the pork is tender and easily pulls apart.
Preparing Rice and Peas
- 7
Cook the Rice
In a separate pot, bring 2 cups of water to a boil. Add the white rice, cover, and reduce heat to low. Cook for 18-20 minutes until the rice is tender and water is absorbed.
- 8
Prepare Green Peas
In the last 5 minutes of the rice cooking, add the frozen green peas to the rice pot and cover again to steam.
- 9
Finish with Butter
Once the rice and peas are cooked, stir in butter until melted and combined.
Serving
- 10
Serve the Dish
Once the stew is ready, shred the pork with two forks and mix it into the gravy. Serve the Cajun pork stew over a bed of the buttery rice and peas.