This is a very popular recipe in the Cajun part of South Louisiana, which is frequently referred to as "Acadiana." If there's one thing we folks in Acadiana love, it's our rice and gravy! I have often said that when I die, if wherever I end up doesn't have rice and gravy, I'll know I didn't make it to Heaven. Cajun Meatball Stew starts off with your typical dark brown roux. Some people prefer to buy it in stores, ready made. I've never understood why, because it's not that difficult to make from scratch. The main thing you must do is stir, constantly, over a medium high heat, never leaving the stove until it's almost the color of chocolate syrup. If you burn it, throw it out and start over, because it will give your gravy a very bitter taste. When I have the time, I prefer to make this the day ahead, separate the meatballs from the gravy, and refrigerate. Not only does this cause the fat from the meat to rise to the top and harden for easy removal, but, enhances the flavor.
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Serving Size: 1 serving(s) (394g) | ||
Recipe Makes: 6 serving(s) | ||
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Calories: 793 | ||
Calories from Fat: 499 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.5g | 74 % | |
Saturated Fat 14.6g | 73 % | |
Monounsaturated Fat 27.7g | ||
Polyunsanturated Fat 7.4g | ||
Cholesterol 249.4mg | 77 % | |
Sodium 578.4mg | 20 % | |
Potassium 836.3mg | 22 % | |
Total Carbohydrate 36.9g | 11 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 33.1g | ||
Protein 36.1g | 52 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 793
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