Recipes > Meat > Creole Stew

Creole Stew


  • 1 pound lean beef or 1 medium fowl
  • 1 tablespoonful fat
  • 1/4 cupful chopped onion
  • 1/2 cupful chopped sweet peppers
  • 1 cupful boiling water
  • 1/2 cupful rice
  • 1 cupful carrots or okra (cut into small pieces)
  • 2 cupfuls tomatoes
  • 2 1/2 teaspoonfuls salt


Cut the meat into small pieces or cut the fowl into joints. In a frying pan melt the fat, add the onions, peppers, meat, or chicken. Brown for a few minutes.

Pour these materials into a casserole or kettle of the fireless cooker and add the other ingredients. If the casserole is used, cook at simmering temperature for 2 hours. If the stew is to be cooked in the fireless cooker, cook it directly over the flame for 1/2 hour and then place it in the fireless cooker from 2 to 3 hours. Serve hot.

With chicken and okra this is the famous Creole Chicken of the South.


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School and Home Cooking (1920).

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