Cooking Louisiana  -  Melissa's Meatball Stew
Melissa's Meatball Stew

2 lbs. of ground beef
1 onion
1 egg
1 tsp. garlic powder
Cayenne pepper to taste (we like a lot)

2 Tbs. Wesson Oil
1 pint jar of Kary’s or similar roux
10-12 cups water
2-3 large onions
4-6 potatoes
1 small pkg. carrots

Make meatballs with first 6 ingredients. Use however much breadcrumbs you like to help meatballs stick together. Brown meatballs in large, deep iron pot. Remove meatballs and pour water in pot and bring to a rolling boil. Add roux to water and stir constantly until roux is dissolved. This will take several minutes but must be done to keep the roux from sticking and burning. When the roux is completely dissolved, if you think it’s too thick, add a little water or if you think it’s too thin add a little more roux.

Then add the meatballs, onions and carrots and cook until the carrots are almost done (approx. 30 minutes). Then add the potatoes and cook for 20-30 minutes more or until potatoes are done.

This is my daughter’s recipe, she lives in Crowley, La. and she serves this over rice with potato salad on the side.

Try it, you’ll like it.

Submitted by: Robbie M.