Cajun Meatball Fricassee Stew or Crab Stew aka Fricasse de Boulette
2003-10-05- Course: Main Dishes
- Yield : 6
- Servings : 6
- Prep Time : 40m
- Cook Time : 30m
- Ready In : 1:10 h
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Another Cajun Classic using the basic roux recipe and ground beef from the family boucherie was and is a popular dish used to feed the masses! This same basic stew is also perfect to make for crab instead of meatballs, if you like. Substitute one pound of crab meat and cleaned crab bodies and claws for the ground beef.
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)
Directions
Step 1
Make a roux with the oil and flour. 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.
Step 2
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 parley in the last 10 minutes.
Step 3
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 degrees 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.
Step 4
Serve over rice along with a salad and fresh French bread.
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