Beazell's Cook Book

Meatball Stew by Mary Theriot

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For Meatballs:

1 pound ground meat

1 pound ground pork

2 eggs

1 – 2 tsp Beazell's Cajun Seasoning

1 tsp granulated garlic

For those without yeast and cheese allergies you can also add

1/2 cup breadcrumbs

1/2 cup Parmesan cheese

Incorporate ingredients well.  Form into meatballs and brown in skillet.

Once meatballs are nice and brown remove from pan and drain grease (if there isn't much grease skip this step).  Add chopped onion and bellpepper.  Let saute for approximately 3 minute.  In a measuring cup or bowl add some pre-made roux and water.  Whisk well to get out any lumps.  Add meatballs back in skillet and pour water/roux mixture over meatballs and let simmer for 20 minutes.

*Note:  When I make roux for gumbo I always have extra so I keep the extra roux for gravies, etc.

To make a roux from scratch take flour and put in a hot skillet.  Add Beazell's Cajun Seasoning to flour as it browns in the skillet.  To keep flour from burning stir continously.  The darker the roux the darker the gravy will be.  It is very easy to burn the flour so be careful.  Once burned it will throw off the taste of what you are making.

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