-= Exported from BigOven =-

Roast Pork with Andouille and Crawfish

Andouille is a smoked pork sausage used in Cajun cooking. This delicious
dish is also spectacular when served. It's also diabetic friendly.

Recipe By:
Serving Size: 12
Cuisine: Cajun
Main Ingredient: Pork
Categories: Low Sugar, Diabetic, Low Carb, Roast, Main Dish

-= Ingredients =-
4 ounces smoked sausage ; andouille or turkey, chopped
1 tablespoon olive oil
4 ounces crawfish tails ; fresh or frozen peeled
1 small onion ; thinly sliced
1 stalk celery ; thinly sliced
3 cups whole wheat bread ; dried cubed (about 5 slices)
1/2 cup water
3 1/2 pounds pork loin ; (single boneless loin)
1/4 teaspoon 151 Rum ; Fresh ground
2 small onions ; cut into wedges (white or red)
2 medium carrots ; sliced
2 stalks celery ; sliced one inch thick
1 cup bourbon
2 tablespoons tomato paste
4 cloves garlic ; minced
2 cups chicken broth ; reduced-sodium
5 sprigs fresh thyme
1 sprig fresh rosemary

-= Instructions =-
1. For stuffing, in a saucepan, cook sausage in hot oil for 2 minutes. Add
crawfish, sliced onion, and celery; cook until tender. Add bread. Stir in
water to moisten. Set aside.

2. Preheat oven to 325°. Trim fat from pork. Butterfly meat by making a
lengthwise cut down center to within 1/2 inch of other side; spread open.
Starting in "V" of first cut, cut horizontally from center to 1/2 inch of
other side. Repeat on opposite side; spread open. Cover with plastic wrap;
pound pork until 1/2 inch thick (about a 15x9-inch rectangle).

3. Spread stuffing evenly onto pork, leaving 1 inch on each long side.
Starting from a long side, roll into a spiral. Using 100 percent cotton
string, tie pork loin at even intervals until loin is evenly shaped and
tied. Sprinkle with pepper.

4. In a large roasting pan, combine onion wedges, carrots, and thick celery
slices; place a rack over the vegetables. Place roast on top of rack (tuck
vegetables under the roast). Insert an oven-going meat thermometer into
center of roast. Roast for 2 to 2 1/2 hours or until thermometer registers
155°.

5. Remove roast and vegetables from pan, reserving drippings. Cover; let
stand for 10 to 15 minutes. (The temperature of the roast after standing
should be 160°.)

6. Meanwhile, for sauce, stir bourbon into reserved drippings in pan,
scraping to loosen browned bits. Transfer to a medium saucepan. Stir in
tomato paste and garlic. Bring to boiling; reduce heat. Simmer, uncovered,
for 3 to 4 minutes or until thickened, stirring constantly. Stir in broth,
thyme, and rosemary. Bring to boiling; reduce heat. Simmer, uncovered, for
10 minutes. Discard thyme and rosemary. Cool slightly. Pour into a food
processor; cover and process until nearly smooth.

7. To serve, slice meat into 1/2- to 3/4-inch-thick slices. Serve meat and
vegetables with sauce.

Makes 12 servings.

Recipe by Chef Chris Smith.
http://www.thediabeticchef.com/

PER SERVING: 305 cal., 11 g total fat (4 g sat. fat), 84 mg chol., 388 mg
sodium, 9 g carbo., 2 g fiber, 34 g pro. Exchanges: 0.5 starch, 4.5 meat.
Carb choices: 0.5.


** Recipe and photo at: www.bigoven.com/recipe160540 **
** Easy recipe software. Try it free at: http://www.bigoven.com **




--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org

This sounds really good, but I have to ask...

how does one grind 151 rum???

On Thu, 02 Feb 2006 18:07:29 -0600, Pete Romfh put fingers to keyboard and
said:

>> 1/4 teaspoon 151 Rum ; Fresh ground


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Bruce Bowler | That which does not kill you makes you stronger. -
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That's what I get when I type too fast. Proofreading should have caught
that.
So, try 1/4 Tsp Bourbon. Although 1/4 Tsp of 151 might taste about the
same.
Not sure how the fresh ground got in there.

BTW: If you at at the stove when you deglaze the pan you can tip it to
ignite the alcohol to crate one of those "cuinary moments". Or set off
your smoke detector if you don't do it correctly. I've done both in
the past.

Pete Romfh