Friday, November 14, 2014

Cajun Meatball Stew

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

Sticking with the Cajun theme as I've been on a kick with it since returning from Louisiana. Before I went into Cajun Country I did some online research and checked out the menus at a few places of interest. Many of the lunch counters there have a daily menu so only certain things are available on certain days. One of the common meals I was seeing was meatball stew. It intrigued me but I wasn't going to be there on a day when the places were making it so I decided to try my own spin and came up with this recipe where Creole Italian meets Cajun Country. It's part stew and part gumbo.

Creole Meatballs

Creole Meatballs

    3 LBS ground beef
    1/2 cup oatmeal or toasted breadcrumbs
    2 eggs
    3 cloves garlic (minced)
    1/2 onion (finely chopped)
    1/2 cup sliced green onion
    3 TBPS Worcestershire
    Creole Seasoning to taste (2 TBSP+)


Mix everything together in a bowl and form into balls. I like to make mine about the size of a golf ball, maybe a little bit bigger. I just use a 1/2 cup measure to scoop out the meat and then pat it onto a ball. Proceed to brown meatballs in some oil in the same pot you'll cook the stew in. Place them to the side when done.

Creole Meatballs Cooked and Ready


     2 TBSP cooking oil
     2 links of andouille sausage (diced)
     1 bell pepper (chopped)
     2 onions (chopped)
     3 stalks celery (chopped)
     4 carrots (diced)
     3 cloves garlic (minced)
     1 cup dark Cajun Roux (Recipe HERE)
     7-8 Cups Beef Broth (can use chicken broth or water if need be)
     2 Bay Leaves
     Cajun seasoning to taste (2 TBSP+)
     2 tsp of file powder  
     1/2 cup fresh sliced green onions, tops included


Carrots and Andouille cook first (saute and set aside)

Next up add your Holy Trinity (onions, peppers, celery) and saute until soft, proceed to add the carrots, andouille and the roux, then the seasoning and let cook five minutes

Next up empty the beef broth into the pot and throw the bay leaves and meatballs in there too

Let it cook on medium low for a couple hours and you'll be good to go, add file powder when pot is turned off and serve with white rice and fresh chopped green onions on top

Always better the next day!

See ya next time @chibbqking

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