![]() Bring to a boil, then reduce heat to a simmer. Add enough water or beef broth to fill pot 2/3 of the way. Reduce heat to medium, cooking until onions are transparent. To the flour mixture, add 2 cups of the chopped onion, 1 cup of the bell pepper and 1/2 cup of the celery.This is your roux, which is the base of your gravy. ![]() Flour should be almost the color of chocolate syrup. Stir, constantly, until flour is dark brown, being very careful not to burn. In heavy dutch oven (preferably cast iron or cast aluminum), heat oil over medium high heat.Not only does this cause the fat from the meat to rise to the top and harden for easy removal, but, enhances the flavor." When I have the time, I prefer to make this the day ahead, separate the meatballs from the gravy, and refrigerate. If you burn it, throw it out and start over, because it will give your gravy a very bitter taste. The main thing you must do is stir, constantly, over a medium high heat, never leaving the stove until it's almost the color of chocolate syrup. I've never understood why, because it's not that difficult to make from scratch. Some people prefer to buy it in stores, ready made. Cajun Meatball Stew starts off with your typical dark brown roux. "This is a very popular recipe in the Cajun part of South Louisiana, which is frequently referred to as "Acadiana." If there's one thing we folks in Acadiana love, it's our rice and gravy! I have often said that when I die, if wherever I end up doesn't have rice and gravy, I'll know I didn't make it to Heaven.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |