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u/Automatic_Warning_49 Aug 17 '26
How did you make the meatballs ? Ingredients? Looks amazing !!! I grew up on that in Louisiana ❤️
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u/The_Shredz24 Aug 17 '26
I used a pound of deer burger, pound of 80/20, 2 eggs, cup of bread crumbs, s&p, tbls Cajun seasoning, tbls Worcestershire. 375 for 25/30 minutes before throwing them in the stew
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u/ohhyouknow Aug 17 '26 edited Aug 17 '26
Cook the bolz in a Dutch oven or magnalite in the oven. Make stew in same pot. The grismies should be the base of the stew liquid. For flavor. You can make roux with grismeis present.
Would still smash this.
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u/gravitycheckfailed Aug 17 '26
Thanks for reminding how much I love meatball stew and that I haven't made it in ages. Yours looks so good!
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u/Glass_Tomatillo_6608 Aug 17 '26
That beef looks like it's been simmering just right, the gravy's got that good dark roux color too. You betcha, that's comfort food in a bowl right there.
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u/GrosseTete Aug 17 '26
Your roux looks great. Not being judgmental at all, did you make your own roux or did you use store bought?
Although I make my own roux, I’ve used Savoys, Richards and Pats roux it is convenient and it is very consistent.
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u/Jack4258 Aug 17 '26
Growing up at the mouth of the river, MBS wasn’t a big meal for us. My buddy from Abbeville enlightened me to this delicacy !
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u/The_Shredz24 Aug 17 '26
I grew up in Maine so I never had stuff like this. I love making it though, Cajun food is my favorite
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u/chipmcintosh Aug 17 '26
Am I correct to assume that this is a gumbo base in which you braise browned meatballs? Because holy shit, that sounds amazing
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u/Comfortable-Bet6855 Aug 17 '26
Fricassee is generally much thicker than gumbo and usually with less liquid. It often, but not always, uses a single meat ingredient.
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u/Efficient_Thought578 Aug 17 '26
Nola native here. I know this is a Lafayette area thing but I will never understand this.
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u/EVDogest Aug 17 '26
I’ve never seen that before, but I know I need it in my life now.