Meatball Fricassee Stew

A popular south Louisiana witticism holds that there are three ways one can become a Cajun: “by blood, by marriage, and by the back door”.

In short, Great Food, Great Party, Great Times! Cajuns’ great love of food, flavor, culture and tradition are embedded deep in their roots and the marriage ceremonies. Hence here comes in the Texas Cajuns – Our author from Port Neches, Texas. born and raised in Texas with Grandparents, and some Uncles and Aunts and cousins from Louisiana.

Same on his wife, Michelle’s side; Tod said “Momma cooked this dish regularly for our family. My Dad was born in Mermentau, Louisiana. They all made their way to Southeast Texas like so many Cajuns because of the oil business jobs. Huge Cajun influence in the author’s life growing up”.

Our “Texas Cajuns” are indeed connected  “by blood, by marriage, and by the back door”.

You can view a Podcast here on the recipe – http://bit.ly/2MTgKrm

Ingredients

• Meatballs
• 2 pounds ground beef
• 2 eggs
• 1/2 yellow onion minced
• 1 tbslp fresh garlic minced
• 1/2 cup chopped green onion
• 2 tsp Tony Chachere's or your favorite seasoning
• 1/2 tsp black pepper
• 1 tsp Worcestershire Sauce
• 1/2 tsp liquid smoke
• Fricassee Stew Gravy
• 1/2 cup dark roux
• 1/2 yellow onion chopped
• 1/2 green bell pepper chopped
• 1 tsp garlic minced
• 6 beef bouillon cubes
• 5 cups water

Directions