Cajun Meatballs and Rice with Shongaloo Onion Gravy

gluten free

Authoradmin
DifficultyIntermediate

"cajun comfort"

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Yields6 Servings
Prep Time1 hrCook Time1 hr 30 minsTotal Time2 hrs 30 mins
Rice
 1 ½ cups long grain parboiled rice
 1 tbsp Ranch Seasoning
 4 tbsp unsalted butter
 1 tsp Knorr Beef Caldo mix
Cajun Meatballs
 2 lbs ground brisket or skirtcoarse ground and well chilled
 ¼ cup Garlic and Herb Bread Crumbs
 ½ cup yellow onionprocessed fine
 2 tbsp cayenne pepper flakes
 1 tsp kosher salt
 2 tsp garlic powder
 1 tsp cayenne pepper
 1 tsp Louisiana Hot Sauce
 2 large eggsbeaten well
 1 cup flourfor dusting meatballs, salt, pepper and garlic powder added to taste
 ¾ cup peanut oil for frying
 2 tbsp duck fatfor frying
Shongaloo Onion Gravy
 1 tbsp bacon grease
 2 tsp duck fat
 3 cups Texas 1015 or Viadia Onion1
 ½ tsp red bell pepper flakesfine
 ½ tsp chipotle chili flakes
 2 tsp Kitchen Bouquet
 ½ tsp salt
 ¼ tsp cayenne pepper
 as needed, flour
1

Add the beef caldo mix to your hot bowl water before cooking.
Steam off your rice with the ranch season, butter. Fluff when done, keep covered and warm.

Meatball Preparation
2

Gently mix (you don't want to over work the ground meat) all ingredients listed in the meatball section with the exception of the flour and oil.

3

Dust meatballs lightly, letting stand. (You'll dust again just before frying)

4

Heat oil in a heavy cast iron pan (345° if you are counting). Form half dollar size meatballs gently. Dust all meatballs again then place the first dusted meatballs into hot oil first. (I like place the first meatball in at 12 o'clock in the skillet, then go clockwise, ending with a couple three in the center, they should not touch.) Fry meatballs about 7-9 minutes per side, until nicely browned. Remove to paper towel lined wire rack for draining.

Shongaloo Onion Gravy:
5

Pour out skillet, then add back 2-3 tablespoons of used peanut oil, add bacon drippings and duck fat, heat to medium high heat.

6

Saute onion, mixing well. Reduce heat slightly and let the mixture begin to brown. Stir about every 4
minutes.

7

About 10-12 minutes into process add Kitchen Bouquet ,bell pepper and chipotle flakes. Combine well, then add about 2 tablespoons of water (or diluted stock or dark beer or white wine or.... you see where I'm going here?) to the pan, and de-glaze pot with flat wooden spatula. Scraping it up well.

8

Continue the browning process stirring every 4 minutes. Repeat the water ever 10-12 minutes. The gravy should take approximately 30-35 minutes to complete. So, three watering-deglazing intervals should do it.

9

Once the mixture is gorgeous chocolatey brown, add the seasoning.

10

With your skillet leveled out, if you notice any areas of fat around the edges, simply sprinkle a little flour over it and stir just that until mixed then restir the entire mixture. You should end up with something a little thicker than what you might want.

11

Once completely mixed well add 1 1/2 cups hot water. Mix well.

12

Add the meatballs and bring the gravy to a simmer for about 15 minutes. Let stand covered for 5 minutes.

13

Serve over hot cooked rice, top with scallions and a crusty baguette.

Ingredients

Rice
 1 ½ cups long grain parboiled rice
 1 tbsp Ranch Seasoning
 4 tbsp unsalted butter
 1 tsp Knorr Beef Caldo mix
Cajun Meatballs
 2 lbs ground brisket or skirtcoarse ground and well chilled
 ¼ cup Garlic and Herb Bread Crumbs
 ½ cup yellow onionprocessed fine
 2 tbsp cayenne pepper flakes
 1 tsp kosher salt
 2 tsp garlic powder
 1 tsp cayenne pepper
 1 tsp Louisiana Hot Sauce
 2 large eggsbeaten well
 1 cup flourfor dusting meatballs, salt, pepper and garlic powder added to taste
 ¾ cup peanut oil for frying
 2 tbsp duck fatfor frying
Shongaloo Onion Gravy
 1 tbsp bacon grease
 2 tsp duck fat
 3 cups Texas 1015 or Viadia Onion1
 ½ tsp red bell pepper flakesfine
 ½ tsp chipotle chili flakes
 2 tsp Kitchen Bouquet
 ½ tsp salt
 ¼ tsp cayenne pepper
 as needed, flour

Directions

1

Add the beef caldo mix to your hot bowl water before cooking.
Steam off your rice with the ranch season, butter. Fluff when done, keep covered and warm.

Meatball Preparation
2

Gently mix (you don't want to over work the ground meat) all ingredients listed in the meatball section with the exception of the flour and oil.

3

Dust meatballs lightly, letting stand. (You'll dust again just before frying)

4

Heat oil in a heavy cast iron pan (345° if you are counting). Form half dollar size meatballs gently. Dust all meatballs again then place the first dusted meatballs into hot oil first. (I like place the first meatball in at 12 o'clock in the skillet, then go clockwise, ending with a couple three in the center, they should not touch.) Fry meatballs about 7-9 minutes per side, until nicely browned. Remove to paper towel lined wire rack for draining.

Shongaloo Onion Gravy:
5

Pour out skillet, then add back 2-3 tablespoons of used peanut oil, add bacon drippings and duck fat, heat to medium high heat.

6

Saute onion, mixing well. Reduce heat slightly and let the mixture begin to brown. Stir about every 4
minutes.

7

About 10-12 minutes into process add Kitchen Bouquet ,bell pepper and chipotle flakes. Combine well, then add about 2 tablespoons of water (or diluted stock or dark beer or white wine or.... you see where I'm going here?) to the pan, and de-glaze pot with flat wooden spatula. Scraping it up well.

8

Continue the browning process stirring every 4 minutes. Repeat the water ever 10-12 minutes. The gravy should take approximately 30-35 minutes to complete. So, three watering-deglazing intervals should do it.

9

Once the mixture is gorgeous chocolatey brown, add the seasoning.

10

With your skillet leveled out, if you notice any areas of fat around the edges, simply sprinkle a little flour over it and stir just that until mixed then restir the entire mixture. You should end up with something a little thicker than what you might want.

11

Once completely mixed well add 1 1/2 cups hot water. Mix well.

12

Add the meatballs and bring the gravy to a simmer for about 15 minutes. Let stand covered for 5 minutes.

13

Serve over hot cooked rice, top with scallions and a crusty baguette.

Cajun Meatballs and Rice with Shongaloo Onion Gravy