Meatball fricassee

Everybody knows about gumbo. It’s the quintessential Louisiana dish. And for all kinds of good reasons. It’s served in homes and restaurants all over the Bayou State (and in many other …

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…

Cajun meatball fricassee

Creamy fricassee made with white flour and seasoned with bacon, green peppers, and onions. Served over meatballs and white rice.

To power up your stew, start with a chocolate roux. We were after tender, juicy, Cajun-spiced meatballs and a rich, boldly seasoned gravy with a balanced kick of heat. Using saltines in place of fresh bread in the meatballs got rid of some of the moisture, making the meatballs less gummy, while a hefty dose of Worcestershire sauce, Creole seasoning, and dried thyme ensured that they tasted supermeaty and exceptionally flavorful. Roasting the meatballs in the oven gave them flavorful browning…

This updated version of a classic Jewish fricassée features homemade meatballs and various chicken parts, including wings, gizzards, necks, and feet, all in a spicy-sweet tomato sauce

Read all about a real Cajun grandmother's beloved dish and how to cook this family favorite meal.

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As long as you’re making this dish, be sure to make as many meatballs as you can. There’s nothing better than the day-after, meatball po'boy or the third-day-after meatballs and spaghetti or the…okay, you get the idea.