Cajun Meatball Fricassee Stew or Crab Stew aka Fricasse de Boulette
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
- 1 1/2 lbs ground beef (can mix with ground pork)
- Roux
- 1 cup flour
- 3/4 cup vegetable oil (I prefer canola)
- 1 small onion, chopped
- 1 stalk celery, chopped
- 1 small bell pepper, chopped
- 2 cloves of garlic, minced
- 1 quart water (approximately)
Step-by-Step Instructions
- Make a roux with the oil and flour to a medium brown color (about 20-30 minutes over medium heat, stirring constantly). After the roux is made, add the onion, bell pepper and celery to the mixture and sauté 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, stirring occasionally. If using crab meat, cook the roux mixture slowly on simmer for 45 minutes. Add the cleaned crabs and crab meat (canned crab will also work) and cook approximately 30 minutes; adding a small amount of water if necessary. Add 1/2 cup each of green onions and parsley in the last 10 minutes.
- If using meatballs, 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°F in a sided pan or cookie sheet with a lip for 20 minutes or until brown. Either way you cook them, after they’re cooked, add the meatballs 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.
Common Problems and Solutions
Q: Why is my roux breaking when I add the vegetables?
A: Make sure your roux has cooled slightly before adding the vegetables, and the vegetables should be at room temperature, not cold from the refrigerator. Add them gradually and stir constantly.
Q: Can I make the meatballs ahead of time?
A: Yes! You can form the meatballs and refrigerate them for up to 24 hours before cooking, or freeze them for up to 3 months. Just bring to room temperature before adding to the stew.
Q: How do I know when the meatballs are cooked through?
A: If adding raw meatballs directly to the stew, cook for 45 minutes and check that they've reached an internal temperature of 160°F. They should be firm to the touch and no longer pink inside.
Tips and Techniques
The less you handle the meat mixture, the more tender your meatballs will be. Mix just until combined and handle gently when forming. For the crab version, don’t skip the crab bodies and claws—they add tremendous flavor to the gravy even if you don’t eat them.
Ingredient Substitutions
- ground beef: ground turkey or ground chicken
- fresh crab meat and bodies: canned lump crab meat (1 pound)
- vegetable oil for roux: bacon grease or lard
Equipment Needed
- Heavy-bottomed pot or Dutch oven for making roux
- Large mixing bowl for meatball mixture
- Deep skillet or pot for frying meatballs (if frying)
- Rimmed baking sheet (if baking meatballs)
Historical Context
Fricassee de boulette comes from the French fricassée tradition adapted to Cajun ingredients and the boucherie culture, where families would butcher hogs together and needed hearty dishes to feed everyone. The same roux-based gravy technique could stretch expensive crab meat or use ground beef economically.
