Cajun Beef & Pork Boulettes with Brown Sauce Posted at http://deepsouthdish.com 1-1/2 quarts of water 1 cup of dark roux 1/2 of a medium onion, grated or finely minced 1 stalk of celery, finely minced 1/2 of a small green bell pepper, finely minced 1/2 of a small red bell pepper, finely minced Handful of fresh parsley, finely chopped or small palmful of dried 2 stalks of green onions, sliced very thin 1 pound ground chuck 1 pound ground pork 12 small whole cloves of garlic, or 2 to 4 sliced** (see note) 1 teaspoon of dried basil 1 egg 2 pinches of Kosher salt, or to taste 20 turns of the pepper grinder, or to taste 1/2 cup of Italian seasoned bread crumbs Splash of heavy cream, to moisten Couple dashes of dried crushed red pepper flakes, and/or _Slap Ya Mama_ (http://slapyamama.com/) Cajun seasoning or your Cajun Brand In a 4 quart stockpot, add the water and stir in the room temperature roux and bring to a boil. Start with 3/4 cup but add more roux if needed to achieve the desired thickness; boil for 5 minutes; reduce to medium. Combine all of the ingredients and shape into 12 large balls. Insert a slice of the raw garlic into each meatball, pinch closed and roll the ball a bit more to tighten it. Put the raw meatballs in the sauce and once it returns to a bubble again, reduce the heat to a low to medium low simmer, and low simmer the meatballs for 1-1/2 to 2 hours. Sprinkle with a few dashes of dried crushed red pepper flakes and serve over rice with some of the brown sauce. Add a side of steamed green beans or a nice garden salad to round it out. *This recipe uses a pre-made roux that has been cooked ahead and cooled, so you'll want to bring 1 cup of the roux up to room temperature, rather than use it straight out of the fridge. Then add the cool roux to a pot of warmed water, not hot water. Of course, you can certainly do the roux on the fly when you need it. When I do use a hot roux, I find it helps to just slightly warm the water first and then slowly whisk the water a little at a time into the hot roux, until it is incorporated. Don't add boiling hot water to just made roux - it's just too dangerous. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
