Bayou Teche Potato Pirogues

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 tablespoon salt
• 1 3/4 teaspoons paprika
• 1 1/2 teaspoons onion powder
• 1 teaspoon dried thyme leaves
• 3/4 teaspoon dried basil
• 3/4 teaspoon ground coriander
• 3/4 teaspoon garlic powder
• 3/4 teaspoon dry mustard
• 3/4 teaspoon black pepper
• 1/2 teaspoon cayenne
• 1/2 teaspoon ground cumin
• 1/2 teaspoon pepper
• 1/4 teaspoon ground cinnamon
• 3 large baking potatoes (10 ounces each)
• 1/2 cup olive oil, plus 2 tablespoons
• 1 lb beef stew meat, trimmed and cut into 3/4-inch pieces
• 1 medium onion, cut into 1-inch pieces, divided
• 2 cups celery, cut into 1/2-inch pieces, divided
• 6 tablespoons finely chopped poblano peppers, divided
• 6 tablespoons finely chopped anaheim chilies, divided
• 3 cups beef stock, divided
• 3/4 cup carrot, cut in 1/2-inchpieces
• 1 1/2 cups mushrooms, cut in 1/2-inch pieces

Recipe

• 1 preheat oven to 350°f.
• 2 combine seasoning mix ingredients and set aside.
• 3 prick each potato with a fork.
• 4 bake potatoes for 45 minutes.
• 5 let cool until they can be handled.
• 6 cut in half lengthwise and scoop out pulp, leaving about 1/4" in skins.
• 7 dice potato pulp and set aside. there should be about 3 cups.
• 8 combine 2 tablespoons oil with 2 tablespoons seasoning mix, and mix well.
• 9 brush the inside of the potato skins with the seasoned oil.
• 10 place on a baking sheet and return to oven.
• 11 bake for 20 minutes.
• 12 turn over and bake for an additional 20 minutes.
• 13 while potato skins are cooking, make the stew.
• 14 sprinkle 1 tablespoon of seasoning mix over the meat and rub it in well.
• 15 heat remaining oil in a 5-quart pot over high heat, just until it begins to smoke, 3-4 minutes.
• 16 add meat and spread evenly over the bottom of the pot.
• 17 cook for 2 minutes without stirring.
• 18 turn meat and cook just until it loses its red color, about 2 minutes more.
• 19 remove meat and set aside, pressing it against the pan as you take it out to release some of the juices.
• 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.
• 21 if any juices accumulate from the meat, add them, too.
• 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.
• 23 add 1 cup of reserved potato pulp and mash down.
• 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.
• 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.
• 26 add 1 1/2 cups stock and scrape the bottom of the pan until everything that's sticking is dissolved.
• 27 add 1 1/2 cups potato pulp, the remaining stock, the reserved meat and remaining seasoning mix.
• 28 cover and bring to a boil.
• 29 uncover, reduce heat to medium, and simmer 10 minutes.
• 30 add remaining onions, celery, and peppers, and all the mushrooms and carrots, and simmer until meat is tender, 10-15 minutes.
• 31 whisk in remaining potato pulp and remove from heat.
• 32 fill each potato skin with 1 1/4 cups of stew, letting some of it slop over onto the plate, and serve immediately.
• 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.
• 34 carefully lower the skins into the hot oil and fry 4-5 minutes, until rich brown, pushing down with tongs if they float.
• 35 remove with tongs, drain, and sprinkle with the 2 1/2 teaspoons of the seasoning mix.