Meatball Stew

Ingredients

2 pounds ground beef

1 medium onion (diced)

1 small bell pepper

2 cloves garlic (crushed)

32 oz beef broth

1/4 cup vegetable or canola oil

1/3 cup all-purpose flour

1 tbsp Scott’s Cajun Seasoning

Salt

Dried parsley

Worcestershire sauce

Instructions

1. Add oil and flour to a five quart or larger pot on medium heat, stirring continuously. This step forms the roux. It’s easy to burn and requires constant attention. This step should take approximately 30-40 minutes. The goal is to have a dark brown color similar to chocolate.

2. Once roux is complete, carefully add onions and bell pepper and stir for another 3-5 minutes. Add garlic and continue to cook for 1 minute.

3. Slowly add beef broth, 2 tsp salt, 1tbsp Scott’s Cajun Seasoning, Worcestershire sauce and stir until blended. Bring to a boil then reduce to medium.

4. In a separate bowl, add ground beef, 2 tbsp Scott’s Cajun Seasoning, 1 tsp salt, 1 tbsp dried parsley, 2 tsp Worcestershire sauce. Mix thoroughly by hand and roll meatballs to desired size (I make them a little smaller than a tennis ball).

5. Carefully place them in the gravy pot. Bring to a boil and then reduce to a medium-low heat and cover for one hour. If gravy is too thin, continue to cook uncovered until desired consistency is achieved. If gravy is too thick, add broth or water to desired consistency, cover and cook for another 20-30 minutes. Serve over rice and enjoy.

Everything is better with Scott’s! Whether it is Scott’s Cajun Seasoning, Jambalaya, Gumbo, Pastalaya, Red Beans, Fish Fry, Hot Sauce, or Dirty Rice dressing mix, Scott’s Cajun products are delicious and easy to make. Many of his products taste homemade and are ready in 30 minutes or less.

Scott is the founder and owner of Scott’s Cajun Market, and is a native of Lafayette, Louisiana. The oil industry gave him and his family the opportunity to travel around the world. During their travels, Scott developed his own Cajun seasoning so his family would always have a taste of home. Find his products and recipes at scottscajun.com and follow him on Facebook for updates. R

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One Skillet Steakhouse

INGREDIENTS

24-ounce USDA Prime NY Strip or Ribeye, inches thick salt and coarse ground black pepper, unsalted butter of fresh thyme bag of Rana brand skillet gnocchi chopped garlic mushrooms, roughly chopped and bottle of Syrah

INSTRUCTIONS: the steak to rest at room temperature 30 minutes prior to cooking. About ten minutes prior to cooking, season liberally with salt pepper. I prefer NY Strip for its consistency throughout the steak which great for slicing and sharing. But, any cut will do. if your Syrah is out at room temp, in your fridge now to get to a proper 58-60 degrees for delicious drinking temp by the time we’re done this recipe. cast iron or carbon steel skillet, the butter over medium-high heat slightly brown and nutty. Add the steak and cook over medium-high heat for two minutes. Flip and cook for two minutes. Turn once more and cook for an additional two minutes. Add the thyme sprigs and baste with pan butter while cooking.

4. Remove the steak from the skillet and allow to rest. Turn the heat to medium and add the gnocchi, allow to brown on one side. Toss the gnocchi around, add garlic, and allow the gnocchi to brown and puff up.

5. Turn the heat to low and add sautéed mushrooms. I pre-cook the mushrooms because they release a lot of moisture when cooked. If you add them to the skillet raw, the gnocchi will be soggy, and you really want the gnocchi to pick up flavor from the skillet rather than water-logged mushrooms.

6. Retrieve your Syrah from the fridge, decant if you’d like. Next, slice your steak and arrange in the pan. Pour a glass and enjoy your meal!

About Stu Gonsuron

Stu Gonsuron is an up-rouxted New Iberia native now working in Manhattan as the US Dining Program Manager for JPMorgan Chase & Company. R poupartsbakery.com

Since 1967, we remain the only authentic Since 1967, we remain the only authentic French bakery in Acadiana. French bakery in Acadiana.

Stop by and you'll feel as though you've Stop by and you'll feel as though you've been transported to a been transported to a village bakery in the French countryside. village bakery in the French countryside.