Several months ago, Jamie emailed me a very simple recipe for Cajun Meatball Stew. It’s one of those recipes that has been sitting in the back of the recipe file in my brain…waiting for it’s chance to be made. And enjoyed!
As I was doing the freezer inventory last week (and working on the Freezer Staples List), I noticed that I had several bags of frozen meatballs. Just your basic meatballs, mixed up and frozen raw. Perfect!
The meatballs were ready…just need to prepare the base for the stew. And get it going on the stove! (Love that I was able to skip the meatball making step of this recipe. Batch Cooking certainly has its advantages!!!)
I wasn’t sure I was going to like this as I was making it…but I really enjoyed the finished product 🙂
Cajun Meatball Stew
- 1 lb. worth of meatballs
- 2 Tbsp oil for browning meatballs
- 1/4 cup canola or vegetable oil
- 1/4 cup flour
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped green peppers
- 1-2 Tbsp Cajun Seasonings
- 1/2 cup rice
- Salt and pepper to taste
- Side veggies or fruit
- In a large skillet, brown the meatballs in the oil. Drain of any excess grease or oil.
- In another large skillet, make the roux with the oil and the flour. Put about 1/4 cup oil into the skillet along with about 1/4 cup of flour. Put the heat on medium and stir the entire time. The roux will bubble and begin to darken in color after a few minutes. (You have to watch your roux so it doesn't burn. You'll want the roux to be a nice, chocolate color.) When it's done take it off of the heat.
- When the meatballs are browned (and drained if you like), add enough water to cover the meatballs and then stir in the roux.
- Let this meatballs and roux boil for at least 30 minutes, cover if needed. While the meatballs are boiling, add in the chopped onion, chopped celery and chopped green peppers. Stir in the Creole seasonings.
- After the meatballs and roux have had time to hang out with the vegetables, add 1/2 cup of rice (plus about 1 cup of water, if lots of the water boiled off.) Let cook for another 20 minutes, or until rice is tender. Season with salt and pepper, to taste.
- Serve Cajun Meatball Stew with side of veggies or fruit.
This would go well with added red beans. Good cold day meal.
Mary at Deep South Dish says
Roux meatballs cajun – check! 🙂 A lovely and yummy dish.
I’m not big on homemade meatballs, they’re never quite right, but I’m up for trying these! I love using cajun seasoning.
Red Hatty says
From a “Cajun by Injection” in New Orleans 🙂
Some tips for best results. make sure your roux – all by itself – is completely dissolved in 1/2 of the total water you use, THEN add your onion, bell peppers & garlic & cook till onion is translucent. then add the meatballs & remaining 1/2 of water & simmer for at least 30 min. Seasoning mixes like Tony’s or Zatarain’s should always be added in the last 10 minutes of cooking or you cook off too much of the flavors they add. Some flour & water (or cornstarch & water) (cold water, mix in separate glass or bowl & add slowly until desired thickness) can be added when you season if the “gravy” isn’t thick enough for your tastes
Cook rice separately (every cajun cook has a rice cooker, so we just start it during the 30 minute simmer)
Serve the meatball stew over the rice. Typical cajun dinner would have marinated cucumbers & tomatoes & fave veggie side.