Bayou Teche Potato Pirogues Recipe

Step by Step Method

Step 1

Preheat oven to 350°F.

Step 2

Combine seasoning mix ingredients and set aside.

Step 3

Prick each potato with a fork.

Step 4

Bake potatoes for 45 minutes.

Step 5

Let cool until they can be handled.

Step 6

Cut in half lengthwise and scoop out pulp, leaving about 1/4" in skins.

Step 7

Dice potato pulp and set aside. There should be about 3 cups.

Step 8

Combine 2 tablespoons oil with 2 tablespoons seasoning mix, and mix well.

Step 9

Brush the inside of the potato skins with the seasoned oil.

Step 10

Place on a baking sheet and return to oven.

Step 11

Bake for 20 minutes.

Step 12

Turn over and bake for an additional 20 minutes.

Step 13

While potato skins are cooking, make the stew.

Step 14

Sprinkle 1 tablespoon of seasoning mix over the meat and rub it in well.

Step 15

Heat remaining oil in a 5-quart pot over high heat, just until it begins to smoke, 3-4 minutes.

Step 16

Add meat and spread evenly over the bottom of the pot.

Step 17

Cook for 2 minutes without stirring.

Step 18

Turn meat and cook just until it loses its red color, about 2 minutes more.

Step 19

Remove meat and set aside, pressing it against the pan as you take it out to release some of the juices.

Step 20

To the same pot, add 1 cup onion, 1 1/2 cups celery, 3 tablespoons poblano peppers, 3 tablespoon Anaheim peppers, and 2 tablespoons seasoning mix.

Step 21

If any juices accumulate from the meat, add them, too.

Step 22

Mix well and cook, stirring and scraping the pot frequently, until the vegetables are dark brown and the bottom of the pot is covered with dark brown particles, 5-7 minutes--but watch the pot, not the clock. Don't let them scorch.

Step 23

Add 1 cup of reserved potato pulp and mash down.

Step 24

Scrape bottom of pot until anything that sticks is loosened. It will come up in layers; turn the pot to make sure everything is scraped up or it will burn.

Step 25

Continue stirring until well-combined and potatoes are sticking heavily, adding 1/2 cup stock if necessary to prevent scorching, about 6-8 minutes.

Step 26

Add 1 1/2 cups stock and scrape the bottom of the pan until everything that's sticking is dissolved.

Step 27

Add 1 1/2 cups potato pulp, the remaining stock, the reserved meat and remaining seasoning mix.

Step 28

Cover and bring to a boil.

Step 29

Uncover, reduce heat to medium, and simmer 10 minutes.

Step 30

Add remaining onions, celery, and peppers, and all the mushrooms and carrots, and simmer until meat is tender, 10-15 minutes.

Step 31

Whisk in remaining potato pulp and remove from heat.

Step 32

Fill each potato skin with 1 1/4 cups of stew, letting some of it slop over onto the plate, and serve immediately.

Step 33

Variation: You can also deep-fry the potato skins. If frying, eliminate the 2 tablespoons olive oil. Place vegetable oil in a deep fryer to a depth of 4". Heat oil to 350°F.