| Makes: | 6 servings |
| Prep Time: | 40 minutes |
| Cook Time: | 30 minutes |
| Ready In: | 1 hour, 10 minutes |
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Another Cajun Classic using the basic roux recipe and ground beef from the family boucherie was and is a popular dish used to feed the masses or the hungry Cajuns! |
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| Ingredients |
| MEATBALLS |
1/2 cup finely chopped onion |
| 1/2 tsp salt |
1/8 tsp black pepper |
| 1/4 tsp garlic powder |
1/8 tsp cayenne (optional) |
| 1/4 cup green onion finely chopped |
1/4 cup parsley chopped fine |
| 3 stalks celery chopped fine |
1 bell pepper chopped (optional) |
| 1/2 cup bread crumbs or crushed cornflakes or white flour |
1 1/2 pound ground beef (can mix with 1/3 ground pork) |
| oil for frying (optional) |
ROUX |
| 1 cup flour |
3/4 cup vegetable oil (I prefer canola) |
| 1 small onion chopped for roux |
1 stalk celery chopped for roux |
| 1 small bell pepper chopped for roux |
2 cloves of garlic minced for roux |
| 1 quart water (approximately) |
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| Directions |
Make a roux with the oil and flour. After the roux is made, add the onion, bell pepper and celery to the mixture and sautč for 5 minutes. Add the garlic and cook 3 minutes more. Add the water, stir and mix thoroughly to desired consistency. Continue cooking over a low fire while you make the meatballs. Stir occasionally.
Combine all ingredients for meatballs and roll into golf ball size or larger. The less you work the meat the better the texture and taste will be. You have options as to how to prepare the meatballs. Fry in hot oil until golden brown or bake in oven at 400 degrees in a sided pan or cookie sheet with a lip for 20 minutes or until brown. Add to the stew and cook over low heat for 20 minutes. Or you can add the uncooked meatballs directly to the stew and cook for 45 minutes or until meatballs are thoroughly cooked.
Serve over rice along with a salad and fresh French bread. |
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