Cajun Meatball Stew with Brown Roux | Cajun 911 Cuisine
This Cajun 911-style meatball stew is deep, rich, and unapologetically Louisiana. Tender evaporated-milk meatballs are baked first, then simmered low and slow in a dark brown roux gravy built with the Cajun trinity. Finished to your preferred thickness and served over rice with greens, this is true bayou comfort food made the old way.
INGREDIENTS
FOR THE MEATBALLS
1 lb ground beef
1/2 cup breadcrumbs
1/4 cup evaporated milk
2 Tbsp beef bouillon
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
Cajun seasoning, to taste
1/4 cup green onions, sliced
1/4 cup parsley, chopped
1/4 cup finely diced onion
Optional pinch cayenne
FOR THE ROUX & GRAVY
1/2 cup oil or oil and butter blend
1 small onion, diced
1/2 cup all-purpose flour
1 onion, diced
1 bell pepper, diced
3 stalks celery, diced
3 cloves garlic, minced
5 cups beef broth
Additional water as needed
1 bay leaf
Cajun seasoning, to taste
Salt and black pepper as needed
INSTRUCTIONS
1. Prepare the Breadcrumb Mixture
Combine breadcrumbs, evaporated milk, beef bouillon, garlic powder, onion powder, black pepper, and Cajun seasoning. Let sit 2–3 minutes to soften.
2. Form and Bake the Meatballs
Add breadcrumb mixture to ground beef along with diced onion, parsley, and green onions. Mix gently and roll into small stew-size meatballs. Bake at 400°F for 12–15 minutes, just until browned.
3. Make the Dark Brown Roux
Heat oil in a heavy pot over medium heat. Whisk in flour and stir constantly for 10–15 minutes until the roux reaches a dark chocolate brown color.
4. Add the Trinity
Add onion, bell pepper, and celery to the roux. Cook 3–5 minutes until softened. Add garlic and cook 30 seconds.
5. Add Broth and Seasoning
Slowly whisk in beef broth until smooth. Add bay leaf and Cajun seasoning. Simmer until the gravy thickens.
6. Add the Meatballs
Add baked meatballs to the pot. Simmer 30–45 minutes until tender and flavorful.
7. Adjust Gravy Thickness
Add water gradually, about 1/4 cup at a time, while simmering until the stew reaches your desired consistency.
8. Serve
Serve hot over rice with seasoned greens. Garnish with green onions and parsley.
SERVING IDEAS
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Serve over white rice
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Pair with mustard or turnip greens
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Add cornbread or French bread on the side
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Ideal for Sunday dinners or cold-weather meals
NOTES
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Baking the meatballs keeps the stew cleaner and less greasy
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Evaporated milk creates exceptionally tender meatballs
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Adjust gravy thickness slowly to avoid thinning too much
RECIPE PAIRINGS AND HELPFUL LINKS
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Pair with Cajun comfort stews and gravies
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Serve alongside Southern greens or cornbread
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