Market District Recipes: Ètouffèè & Spicy Pork Po' Boy

Be sure to try out these two delicious recipes from the Giant Eagle Market District!

Ètouffèè

Makes: 4-6
Prep Time: 15 minutes
Cook Time: 25-30 minutes

Ingredients:

6 tablespoons butter
4 tablespoons flour
1 cup chopped onion
2 clove garlic, chopped
6 green onions, chopped
1/2 cup chopped bell pepper
1/2 cup chopped celery
2 cups seafood or chicken stock
1 lb andouille sausage, sliced
¼ lb tasso ham, diced
1 pounds crawfish tail meat (or shrimp, peeled, deveined)
1/4 cup chopped parsley
1 sprig thyme
Salt and pepper, to taste
1 bay leaf
Tabasco sauce, to taste
Hot cooked rice

Directions:

In a skillet, melt the butter; add flour, stirring to blend. Cook, stirring constantly, until flour mixture is deep golden brown. Add the vegetables, tasso and andouille; cook until tender. Stir in the stock, parsley and seasonings. Simmer, uncovered, for 15 to 20 minutes, Add the craw fish and cook until warmed through (or until the shrimp are cooked.) Season to taste with salt, pepper and Tabasco. Serve over hot rice.

Spicy Pork Po' Boy

Makes: 4
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients:

1 lb ground pork
½ tsp garlic powder
½ tsp cayenne pepper
1 tsp paprika
¾ tsp thyme
½ cup mayonnaise
2 tbsp whole grain mustard
1 tsp shallot, minced
2 carrots, thinly sliced
6 radishes, thinly sliced
½ fennel, thinly sliced
1 stalk celery, thinly sliced
1/3 tsp salt
1/3 cup cider vinegar
1 baguette or 4 hoagie buns, cut in half lengthwise and warmed

Directions:

In a small bowl, mix together the carrots, radishes, fennel, celery, salt and vinegar. Set aside.
In a separate small bowl, mix together the mayonnaise, mustard and shallot. Set aside.
Mix together the ground pork, garlic, cayenne, paprika, salt and pepper. Form the pork mixture into 4 patties. Cook the pork on a grill over medium-high heat until cooked through.
Spread the mayonnaise on both sides of the baguette. Place the pork patties on the bread and top with the vegetables.