Cajun Meatball Fricassée Recipe

If you’re looking for a dish that will taste like it’s from your Cajun grandma’s Sunday dinner table, then look no further. This recipe for Meatball Fricassée from Acadiana Table is a perfect, classically cajun recipe that is as delicious as it is relatively simple to master. Meatball Fricassée is a classic Roux-based recipe that is sure to please even the pickiest of eaters. The combination of dark roux, chicken stock, ground pork, short rib, and beef chuck create a delicious and hearty meal that is perfect for any night of the week. So if you’re looking for a new way to spice up your dinner routine, give this recipe a try.

While there are many ways to make a classic Roux-based recipe, this Meatball Fricassée recipe is one of the best, as it makes excellent use of dark roux. A Roux is a mixture of flour and fat (usually butter) that is used to thicken soups and sauces. This recipe uses a store-bought dark roux, but your dish will always be benefitted from making your own.


  • 2 pounds of ground beef chuck (80/20 fat content)
  • 2 pounds of ground pork
  • 1 pound of ground short rib
  • 6 large eggs
  • 1 cup of whole milk
  • 4 tablespoons of dark roux
  • 4 cups of chicken stock
  • 1 cup of Parmesan cheese
  • 2 green bell peppers, diced
  • 4 large yellow onions, diced
  • 1 cup of diced green onion tops
  • ¼ cup of minced garlic
  • 2 cups of diced celery
  • 2 tablespoons of chopped fresh rosemary
  • ¼ cup of chopped flat-leaf parsley
  • 1 tablespoon of dried thyme
  • 1 tablespoon of dried basil
  • 1 tablespoon of dried oregano
  • 8 cups of cooked Louisiana long-grain white rice
  • 6 slices of white sandwich bread
  • 1 cup of crumbled Ritz crackers
  • 1 tablespoon of cayenne pepper
  • 4 tablespoons of olive oil, divided
  • 2 tablespoons of Worcestershire sauce
  • 2 dashes of Tabasco hot sauce
  • 1 tablespoon of white pepper
  • 3 tablespoons of kosher salt
  • 3 tablespoons offreshly ground black pepper


  1. You’ll want to begin this delicious cajun recipe by preheating your oven to 400ºF. Then, take your white sandwich bread and remove the outer crusts, placing the crustless slices into a large mixing bowl. Pour your whole milk over the bread and crack the eggs into the mixture as well. Add in your Worcestershire sauce and the cheese. Then, with your hands, break up the bread pieces, combine it all together, and leave the mixture to soak.
  2. Take a large skillet and place it on the stove over medium-high heat. Add 2 tablespoons of olive oil and sauté the cajun cooking “holy trinity,” that is – onions, bell pepper, and celery. Only sauté the ingredients until they’re tender, and then add your garlic, parsley, and herbs. Continue to cook until your onions begin to brown (about 8 minutes). Once they begin to brown, remove the skillet from the heat and let it cool.
  3. In another large mixing bowl, add in all your meat and break them into small pieces. Mix all the meat together evenly, and then combine the meat with the egg and break the mixture. Add in your vegetables and herb mixture next, and combine it all together. Add your ritz cracker crumbs along with the spices and a few dashes of Tabasco, and then form the mixture into golf-ball sized meatballs of a uniform size.
  4. Take a large cast-iron pot with a heavy lid, and heat it over medium-high heat. Add in your remaining olive oil, and then once the oil reaches the smoking point, add the meatballs in batches, browning them on all sides.
  5. On a large sheet tray that’s lined with aluminum foil, line up all of your meatballs, and insert them into the oven, allowing them to bake for 45 minutes. Once done, remove them from the oven and keep them warm.
  6. As the meatballs are baking, you’ll make the gravy by adding your holy trinity to the pot and browning the celery, bell pepper, and onions. Brown them for 5 minutes, add your dark roux to the pot, and pour in your chicken stock. Stir all of the vegetables until the roux is completely melted into the stock, and the contents of the pot are thickened.
  7. Lower the heat of the stove burner to a simmer and add your baked meatballs to the gravy. Cover the pot, and allow it to cook for an hour.
  8. When you’re ready to serve, you’ll ladle your meatballs and gravy over a mound of white rice and garnish withgreen onion tops. Serve alongside warmed French Bread, and enjoy!

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Cajun-Brined Fried Chicken Recipe

If you’re looking for a delicious, easy-to-make recipe that’s guaranteed to get you in the summertime mood, then look no further than this impressive recipe for cajun-brined fried chicken from Louisiana Cookin’.

Fried chicken is a staple of American cooking, and it’s sound reasoning to expect that every  Cajun chef should have a recipe for a spicy fried chicken dinner in their back pocket. Now, while frying chicken might appear to be deceptively easy to make, it can also be extremely easy to screw up, as using the wrong brine can leave your fried chicken found wanting.

Luckily, this recipe’s reliance on cajun-brining your chicken for at least 8 hours but preferably overnight is a sure-fire way to assure that your fried chicken dinner is delicious, delectable, and always on the menu.


  • 1 gallon of tap water
  • 1¼ cups of kosher salt, divided
  • 1⅓ cups of Cajun seasoning, divided
  • 2 3-4 pound chickens, each cut into 8 pieces
  • 12 cups of all-purpose flour
  • 2 tablespoons of fresh ground black pepper
  • 1 tablespoon of cayenne pepper
  • 2 quarts of whole buttermilk
  • ½ cup of hot sauce
  • 1 gallon of peanut oil


  1. You’ll want to begin this recipe by brining your chicken in a large nonreactive container. To begin brining chicken, combine 1 cup salt, 1 cup Cajun seasoning, and 1 gallon of water. Stir the contents of the container until your salt dissolves and then add your 8 pieces of your 3-4 pound chickens to the water mixture. Cover it, and refrigerate your container for a minimum of 8 hours, but it’s usually best to leave it brining overnight.
  2. The next step is to preheat your oven to 350°F. Take a broiler pan and spray it with nonstick cooking spray and then place this rack in a pan. Set this aside for later.
  3. Then, you’ll begin whisking your remaining ingredients in a large bowl. Whisk together your remaining 1/4 cup of salt and 1/3 cup of Cajun seasoning with your black pepper, flour, and cayenne pepper. Then, In another large bowl, combine your buttermilk and hot sauce.
  4. When ready to dredge and begin cooking, remove your chicken from the brine and pat it dry. Then, using one of your 8 chicken pieces at a time, dredge your chicken in the flour mixture while shaking off any excess flour, dip the floured piece into the buttermilk mixture, allowing for the excess to drip off into the pan, and then dredge it in the flour mixture once more. Shake off any excess, and place the pieces onto your prepared pan.
  5. Once finished dredging your 8 pieces, take a large Dutch oven and heat a gallon of peanut oil over medium-high heat until either a candy thermometer or a deep-fry thermometer reads a temperature of 350 °F.
  6. Cook the chicken in batches, turning it occasionally, until each piece is golden brown on all sides. This takes about 5 to 8 minutes in total. Throughout the frying process, you might need to adjust the Dutch oven’s heat as necessary to maintain 350 °F.
  7. After frying each piece of chicken, place it onto your prepared pan. Then, bake all pieces for about 10-12 minutes, just until a meat thermometer inserted into the thickest portion of the pieces reads at a temperature of 165 °F.

Consider serving your Cajun-Brined Fried Chicken with some delicious Apple Slaw and creamy Four-Potato Salad.These dishes will make for the perfect accompaniments, as all three feature flavorful new takes on basic, but reliable recipes.

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Homemade Shrimp Étouffée

A year-round culinary staple in the South is a freshly-prepared bowl of shrimp étouffée, and whether you’re enjoying it on a Friday afternoon during Lent or surrounded by guests at a Saturday night dinner table, the delicious tastes and accompanying aroma of a classically cajun serving of shrimp étouffée are always appreciated. Thanks to this tried-and-true shrimp étouffée recipe from Little Spice Jar that features the authentic addition of homemade roux and shrimp stock, you’ll be all set to enjoy this culinary staple of the south.


2 pounds of fresh shrimp, peeled

Homemade stovetop roux

1.5 tablespoons of cold butter

1 large onion, minced

2 green bell peppers, minced

2 large celery ribs, minced

3-5 sprigs of fresh parsley and thyme

5-6 cloves of garlic, chopped

5 bay leaves

Tabasco hot sauce, to taste

2 tablespoons of cajun seasoning

Peppercorns & salt


Shrimp Stock

  1. While you’re more than welcome to use store-bought seafood stock for this recipe, it’s certainly elated by preparing your own stock with the discarded shells of the shrimp you’ve peeled for the étouffée. To make the stock, simply combine the shells of at least 2 pounds of shrimp with 3 cups of water, a few sprigs of parsley, a few sprigs of fresh thyme, 2 cloves of garlic, a few peppercorns, and a sprinkle of salt.
  2. Combine the above ingredients in a large stockpot, letting it all simmer for 30-45 minutes. Strain the contents, and you’re set!

Stovetop Roux

  1. The roux is the heart and soul of any proper étouffée or gumbo recipe, and though it’s slightly intimidating at first, it can truly make-or-break your meal if done correctly. For this meal, start by heating a “high heat oil” such as peanut, corn, or vegetable oil or butter in your heavy bottom pot and add in your flour, whisking it until all lumps have been worked out.
  2. From here on out, it’s 22-27 minutes of constant stirring. In the beginning four minutes, you’ll begin to see a blond roux, which is used for béchamel sauces transition into a slightly colorful roux at the five-minute mark. At this point, it’ll be akin to a cream color.
  3. At about 10 minutes of stirring, the roux reaches a color that is similar to light almond butter as it begins to smell like buttered popcorn to some people.
  4. At about 15-22 minutes is when the roux begins to retain the color of peanut butter, and many cooking an étouffée will make the mistake of stopping here as this type of roux will still retain ample thickening qualities, but a darker roux is needed in this case.
  5. Within the 23-37 minute mark is what this recipe’s author calls the “magic spot” with the roux showing a deep brown coloration with a slight red undertone. While it’s possible to continue cooking until the 28-34 minute mark and make what’s called a “black roux,” you often run the risk of burning your roux, and as any cajun chef who makes their roux by hand can agree, you don’t want to start the process over again.

Shrimp Étouffée

  1. To transition into the cooking of the actual étouffée, you’ll pour in your Cajun and Creole “holy trinity,” which is your minced onions, bell peppers, and celery into the heavy pot with your roux. Stir it all together and add in your garlic to simmer for about 30 seconds.
  2. Add in your shrimp stock, cajun seasonings, dashes of Tabasco sauce, and bay leaves. Stir it all together, making sure that you carefully submerge the bay leaves so as to not break them up in the étouffée, and bring this all to a boil. After it reaches a proper boil, lower your heat to low and allow the étouffée to simmer for just about 15 minutes.
  3. Next, you’ll add your peeled shrimp into the pot and cook for an additional 3-5 minutes. At this point, when the shrimp is cooked your étouffée is officially “done,” but it definitely benefits from simmering in the pot on low for at least 10-20 minutes as you prepare the side dishes, salad, and shrimp étouffée’s partner in crime, the potato salad.
  4. Before you’re ready to serve, turn off the heat and add in a knob of cold butter so as to help thicken up the étouffée after the flour in your homemade roux has come to lose its thickening capabilities in becoming a darker roux. The cold butter in the hot liquid of the étouffée helps to thicken the dish while also adding an appreciated hint of creaminess.

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A Cajun Twist on Buttermilk Biscuits

What do you get when you cross biscuits and gravy with a Louisiana twist? The answer is Buttermilk biscuits and andouille cream gravy.

This recipe takes the classic biscuits and gravy recipe and adds spice and flavor – a trademark of any Lousiana dish. This is a perfect Saturday morning breakfast, or even a Sunday evening recipe that will leave everyone who tries it asking what your secret ingredient is. (Hint: it’s the andouille sausage!)

Check out Louisiana Travel for more delicious Lousiana recipes.


For biscuits:

  • 10-inch cast-iron griddle or skillet
  • Sifter
  • Box grater

For gravy:

  • Large skillet
  • Whisk

Ingredients for Buttermilk Biscuits:

  • 2 cups all-purpose flour (add more as needed)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/3 cup cold butter
  • 1 1/3 cups cold buttermilk
  • 1 tablespoon butter
  • sliced green onions (optional – for garnish)

Method of Preparation:

First, preheat over to 475 degrees Fahrenheit. Take the ten-inch cast-iron griddle or skillet, and place inside the oven to heat.

(Sidenote: preheating and greasing the griddle will produce biscuits with crispy bottoms. If you want softer biscuits, skip this step.)

 Next, sift flour, baking powder, salt, and baking soda together. Using the box grater, quickly grate the cold butter over the flour mixture. Stir with a fork to combine. Add cold buttermilk and stir until combined. The dough will be sticky. Transfer the dough a floured work surface, sprinkle with flour, and knead three to four times. Shape into a long roll.

Now, remove griddle or skillet from over and add remaining butter. Swirl melted butter to coat the griddle or skillet.

Using about ½ cup of dough at a time, pinch off pieces of the dough and roll gently between your hands to shape. After that, arrange dough on the hot and greased skillet with sides barely touching. Transfer to oven and bake for about ten to twelve minutes or until golden brown.

Makes about eight biscuits.

Andouille Cream Gravy Ingredients:

  • 1/4 cup butter
  • 4 ounces andouille sausage (chopped coarsely)
  • 1 medium onion (chopped finely)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/4 cup all-purpose flour
  • 2 cups of half & half
  • salt and pepper

Method of Preparation:

Take your large skillet and place it over medium heat. Add butter, and once butter is melted add sausage and onion. Saute until onion is softened, around eight to ten minutes.

Next, stir in the paprika, garlic powder, and cayenne (cayenne is optional). Sprinkle the flour over mixture and stir to combine. Stirring constantly, cook until roux begins to brown and flour smells toasty. Gradually whisk in half and half, then cook and stir until gravy is thickened and bubbly.

Add salt and pepper to taste. Makes about four cups of gravy.

Once the biscuits and gravy are done, split the biscuits in half and serve hot with Andouille Cream Gravy and top with green onions.

Biscuits can be split and toasted to warm up for latecomers (or save them for leftovers for a filling breakfast the next morning!) and the Andouille Cream Gravy can be kept warm in a slow cooker.

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