Roast Pork with Andouille and Crawfish
Andouille is a smoked pork sausage used in Cajun cooking. This delicious dish is also spectacular when served. It's also diabetic friendly."I used tiny shrimp instead of the crawfish and added some tart (Granny Smith) apple to the stuffing and to the mixed veggies. " - promfh
Yield: 12 Ready in 45 minutes
39 people trying soon
|4 ouncessmoked sausage; andouille or turkey, chopped|
|1 tablespoonolive oil|
|4 ouncescrawfish tails; fresh or frozen peeled|
|1 smallonion; thinly sliced|
|1 stalkcelery; thinly sliced|
|3 cupswhole wheat bread; dried cubed (about 5 slices)|
|3 1/2 poundspork loin; (single boneless loin)|
|1/4 teaspoon151 Rum; Fresh ground|
|2 smallonions; cut into wedges (white or red)|
|2 mediumcarrots; sliced|
|2 stalkscelery; sliced one inch thick|
|2 tablespoonsTomato paste|
|4 clovesGarlic; minced|
|2 cupschicken broth; reduced-sodium|
|5 sprigsfresh thyme|
|1 sprigfresh rosemary|
Roast Pork with Andouille and Crawfish Preparation
1. For stuffing, in a saucepan, cook sausage in hot oil for 2 minutes. Add crawfish, sliced onion, and celery; cook until tender. Add bread. Stir in water to moisten. Set aside.
2. Preheat oven to 325. Trim fat from pork. Butterfly meat by making a lengthwise cut down center to within 1/2 inch of other side; spread open. Starting in "V" of first cut, cut
horizontally from center to 1/2 inch of other side. Repeat on opposite side; spread open. Cover with plastic wrap; pound pork until 1/2 inch thick (about a 15x9-inch rectangle).
3. Spread stuffing evenly onto pork, leaving 1 inch on each long side. Starting from a long side, roll into a spiral. Using 100 percent cotton string, tie pork loin at even intervals until loin is evenly shaped and tied. Sprinkle with pepper.
4. In a large roasting pan, combine onion wedges, carrots, and thick celery slices; place a rack over the vegetables. Place roast on top of rack (tuck vegetables under the roast). Insert an oven-going meat thermometer into center of roast. Roast for 2 to 2 1/2 hours or until thermometer registers 155.
5. Remove roast and vegetables from pan, reserving drippings. Cover; let stand for 10 to 15 minutes. (The temperature of the roast after standing should be 160.)
6. Meanwhile, for sauce, stir bourbon into reserved drippings in pan, scraping to loosen browned bits. Transfer to a medium saucepan. Stir in tomato paste and garlic. Bring to
boiling; reduce heat. Simmer, uncovered, for 3 to 4 minutes or until thickened, stirring constantly. Stir in broth, thyme, and rosemary. Bring to boiling; reduce heat. Simmer,
uncovered, for 10 minutes. Discard thyme and rosemary. Cool slightly. Pour into a food processor; cover and process until nearly smooth.
7. To serve, slice meat into 1/2- to 3/4-inch-thick slices. Serve meat and vegetables with sauce.
Makes 12 servings.
Recipe by Chef Chris Smith.
PER SERVING: 305 cal., 11 g total fat (4 g sat. fat), 84 mg chol., 388 mg sodium, 9 g carbo., 2 g fiber, 34 g pro. Exchanges: 0.5 starch, 4.5 meat. Carb choices: 0.5.
I stuffed a couple of fresh tomatoes with a bit of the extra stuffing and served them alongside the roasted vegetables. I also added cauliflower and a tart apple chunks to the veggies. My guests enjoyed the meal.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?