![]() Watched OP video again as I previously missed his chicken stock instead of beef stock. (I add 3oz of CONTADINA paste to the cooking roux, it makes the flavor rich with layers and you have no idea there is any tomato in the recipe, as well as making it a unique stew and not a meatball gumbo) Serve over hot rice and fresh green onion ! TASTE and adjust salt and cayenne, I also add a tablespoon of ![]() Place meatballs in the stew and cook on low for an hour Roll into ice cream scoop size balls and place on a PAM sprayed baking sheet Mix with kosher salt/black pepper/onion powder/cayenne and 2 to 3 eggs Once incorporated add a half a jar, or entire jar ofĪdd cayenne and garlic powder (if you didn't add fresh garlic to the end of the roux cook)Īdd meatballs (which we haven't done yet) ![]() Once it's dark enough for your taste add the rest of the broth and constantly whisk until the roux is dissolvedĭepending upon how many people you are cooking for you may need to add one or two more boxes of broth Just enough to keep the roux from burning, but keep stirring and cooking the roux down some more while adding more broth Saute until translucent (while you are doing this take a quarter (for 4) or half (for 8) of the roux and smash it into a shallow bowl and break it down until it is flat) Two tablespoons of kosher salt and two two to three tablespoons of olive oil I use a seasoning blend (we have K&J Guidry's)īut you can use this, it's less expensive and no one will know the differenceĪdd seasoning blend (half a bag for 4, entire bag for 8) ![]() Sorry for you guys that aren't in South Louisiana and can't buy this. Some here like to make homemade roux, but it is not any better than pre-made Kary's Roux Why is it called meatball stew instead of gumbo? Looking at the ingredients in CajunNinja's video they seem identical in preparation to a gumbo, minus the sausage. ![]()
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