Pork and Potato Stew – Fricassee

4-6 servings Prep: 20 m Cook: 1 h 30 m Total: 1 h 50 m Intermediate
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Pork and Potato Stew – Fricassee
Fricassee: A thick Cajun stew made with roux and any type meat. If you’re using pork, this stew would also have potatoes in it. Chicken is probably the most popular meat used, but this pork and potato version is a hearty comfort food. This recipe is a somewhat short-cut version using cream soups.

Ingredients

4-6 servings
  • 4 - 6 pork chops (depending on size) or 3 to 5 pounds pork fingers cut into bite size pieces
  • 4 to 5 medium red potatoes – peeled and halved or quartered
  • 1 (10 oz) can cream of mushroom soup
  • 1 (10 oz) can cream of celery soup
  • 2 tbsp roux or 1 pack onion soup mix
  • 1 1/2 cup water
  • 1 ½ cups onion and bell pepper mixed
  • 1½ tsp Season All or your favorite Cajun Spice
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/8 tsp cayenne or to taste
  • 1/2 cup parsley, chopped
  • 1/2 cup green onions chopped
  • 4 to 6 tbsp. cooking oil
  • 2 tsp (or more) Gravy Master or Kitchen Bouquet for color

Step-by-Step Instructions

  1. Season pork with the onion powder, garlic powder, black pepper, cayenne, and Season All or Cajun spice; peel and quarter potatoes and set aside.
  2. Preheat oven to 350 degrees F.
  3. In a cast iron pot or magnalite pot, add the oil and brown the meat over medium-high heat for 8-10 minutes, adding a little water while browning to avoid burning. Add the onion and bell pepper mixture, sautéing until tender, 10 to 15 minutes.
  4. Combine the roux in one half cup water, microwave mixture to soften roux for 30 to 45 seconds. Stir until roux and water are combined. If using the onion soup mix, do not do this step.
  5. In a separate glass bowl, mix together the roux mixture (or onion soup mix packet if using), the Kitchen Bouquet or Gravy Master, and the cream of mushroom, cream of celery soup and 1 cup water; adding the parsley and green onion tops to the mixture.
  6. Add the potatoes to the meat and spread the soup mixture evenly over the pork chops and potatoes.
  7. Cover the pot and place in the preheated 350 degree oven for one hour. Stir the contents and then place in the oven for another 20 minutes to half hour depending on thickness of pork chops (internal temperature should reach 145°F).
  8. Serve over rice and add fresh tomatoes on the plate.
  9. You can use either the cast iron pot or magnalite for the entire process. We find cast iron pot cooks faster and may shorten the cooking time.
  10. Method 2 - Oil on the bottom pan, season pork chop and place in pot. Layer the onion and bell pepper. In a separate glass bowl, mix together onion soup mix packet, the Kitchen Bouquet or Gravy Master, and the cream of mushroom, cream of celery soup and 1 cup water; adding the parsley and green onion tops to the mixture. Add the potatoes to the meat and spread the mixture evenly over the pork chops and potatoes. Cover the pot and place in a preheated 350 degree oven for one and one-half hour. Stir the contents and then place in the oven for another half hour depending on thickness of pork chops.
  11. Serve over rice or smash the potatoes and Enjoy!

Common Problems and Solutions

Q: Why is my fricassee too watery?

A: Make sure you're browning the meat properly to develop fond on the bottom of the pot, and ensure the oven maintains 350°F throughout cooking. If it's still too thin, remove the lid for the last 15-20 minutes of cooking to allow excess moisture to evaporate.

Q: Can I make this on the stovetop instead of the oven?

A: Yes, after browning the meat and adding all ingredients, reduce heat to low and simmer covered for 1½ to 2 hours, stirring occasionally to prevent sticking. Keep an eye on the liquid level and add water if it gets too thick.

Tips and Techniques

For deeper flavor, brown the pork chops in batches without crowding the pan - this creates better caramelization. The internal temperature of pork should reach 145°F for safe consumption. If you have time, let the fricassee rest for 10-15 minutes before serving to allow the flavors to meld.

Ingredient Substitutions

  • cream of mushroom and cream of celery soup: make a simple white sauce with butter, flour, and milk or chicken stock
  • pork chops: boneless pork shoulder or pork stew meat
  • roux: flour and butter cooked together until light brown
  • Gravy Master or Kitchen Bouquet: soy sauce or Worcestershire sauce

Equipment Needed

  • Cast iron pot or Dutch oven with lid
  • Glass mixing bowl
  • Sharp knife and cutting board

Historical Context

Fricassee is one of the cornerstone dishes of Cajun cuisine, with roots tracing back to French cooking techniques adapted by Acadians in Louisiana. The addition of potatoes to pork fricassee is a distinctly Cajun touch, making the dish more filling and stretching the meal to feed larger families.