Creole Pork and Veal Stew

Ingredients

• 2 lbs veal stew meat
• 1 lb pork, cut into small pieces
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 cup vegetable oil
• 1/2 cup flour
• 1/2 cup celery, chopped
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon dried thyme, crumbled
• 1/2 green pepper, finely chopped
• 2/3 cup tomato juice
• 1 1/3 cups cold water

Directions

1. 1

   Season veal and pork with salt, pepper, and cayenne.

2. 2

   In a large Dutch oven, heat oil over medium heat.

3. 3

   When oil is hot, stir flour in gradually.

4. 4

   Lower heat.

5. 5

   It is very important that you keep stirring constantly.

6. 6

   After all of the flour has been combined with the oil, turn the heat down very low and cook until golden brown, still stirring constantly.

7. 7

   Add seasoned meat to the roux and simmer, uncovered over medium heat, turning occasionally until browned on all sides (15 minutes).

8. 8

   Add celery, onion, garlic, thyme, and green pepper, and sauté until onion is wilted (5 minutes).

9. 9

   Add tomato juice and water, and mix well.

10. 10

    Let cook overlow heat until meat is tender (30 minutes).

11. 11

    Serve over rice.