Bayou Teche Potato Pirogues

How to Make

• 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.

• Step 34: Carefully lower the skins into the hot oil and fry 4-5 minutes, until rich brown, pushing down with tongs if they float.

• Step 35: Remove with tongs, drain, and sprinkle with the 2 1/2 teaspoons of the seasoning mix.