Roast Pork with Andouille and Crawfish - BigOven 160540
Roast Pork with Andouille and Crawfish

Roast Pork with Andouille and Crawfish

Ready in 45 minutes
2 review(s) averaging 4. 100% would make again

Top-ranked recipe named "Roast Pork with Andouille and Crawfish"

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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

Ingredients

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4 ounces smoked sausage; andouille or turkey, chopped
1 tablespoon olive oil
4 ounces crawfish tails; fresh or frozen peeled
1 small onion; thinly sliced
1 stalk celery; thinly sliced
3 cups whole wheat bread; dried cubed (about 5 slices)
1/2 cup Water
3 1/2 pounds pork loin; (single boneless loin)
1/4 teaspoon 151 Rum; Fresh ground
2 small onions; cut into wedges (white or red)
2 medium carrots; sliced
2 stalks celery; sliced one inch thick
1 cup bourbon
2 tablespoons Tomato paste
4 cloves Garlic; minced
2 cups chicken broth; reduced-sodium
5 sprigs fresh thyme
1 sprig fresh rosemary

Original recipe makes 12

Servings  

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.

http://www.thediabeticchef.com/

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.

Notes

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.

Credits

Added on Award Medal
Calories Per Serving: 401 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I used tiny shrimp instead of the crawfish and added some tart (Granny Smith) apple to the stuffing and to the mixed veggies.
promfh 8 years ago
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. [I posted this recipe.]
promfh 8 years ago
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