Cajun meatball stew

Yield: 4 Servings

Measure Ingredient
1 pounds Ground round or chuck
1½ cup Soft bread crumbs (3 slices)
2 tablespoons Each minced parsley
\N \N Cold water
½ \N Clove garlic; crushed
1 \N Egg
¼ teaspoon Each cayenne pepper
¼ cup Vegetable oil
4 \N Green onions; trimmed and
\N \N Minced (save tops for gravy)
2 teaspoons Salt
⅔ cup All-purpose flour
5 cups Cold water
4 \N Envelopes or 4 tsp. instant
\N \N Beef broth
¼ teaspoon Salt
1 pinch Pepper
⅓ cup Minced parsley
4 \N Green onion tops; sliced thin
\N \N Meatball drippings plus
¼ cup Vegetable oil



Prepare meatballs: combine beef, bread crumbs, green onions, parsley, garlic, egg, salt, cayenne, pepper and cold water in a medium size bowl. Mix lightly and shape into 24 balls. Place on tray and chill for 30 minutes. Heat oil in large, heavy skillet and brown meatballs quickly on all sides (don't overcook or the meatballs may toughen).

Drain on paper towels; save drippings. Prepare gravy: place combined meatball drippings and vegetable oil in a large, heavy saucepan or skillet. Blend in flour, and heat and stir over moderately low heat until flour begins to brown, at least 10 to 15 minutes. A properly worked roux (some Cajun and Creole cooks work it as long as 30 to 45 minutes) will be a rich topaz brown. Add water and instant beef broth gradually, whisking until thickened, about 5 min- utes. Add meatballs to gravy. Reduce heat to low and simmer, uncovered, stirring occasionally for 45 minutes. Taste for seasoning and add salt and pepper as needed. Stir in parsley and green onion tops. Heat for 15 minutes longer. Serve in soup bowls, or if you wish, on plates with the meatballs and gravy ladled over fluffy rice or egg noodles. Typos By Jim Kirk - captain@... by Pat Pate patpate@... on Sep 11, 1993

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