garlic Archives - Slap Ya Mama

Meatball Stew

Forget pasta-combine these beef and pork meatballs with warm broth and water!

Servings 4

In a large bowl, combine beef, pork, and a small amount of onion and bell pepper. Sprinkle with 1 teaspoon of Slap Ya Mama Original Blend Cajun Seasoning.
In a small bowl, whisk together egg and Worcestershire. Add egg mixture to meat mixture, and mix well with your hands. Shape mixture into 12 palm-size meat balls. Set aside.
Fill a 10-inch cast-iron stockpot or Dutch oven with 2 inches of water. Bring to a boil; reduce heat to a medium. Add roux; cook, stirring constantly, until melted. Reduce heat; add meatballs, garlic, remaining onion, remaining bell pepper, and water to cover meatballs. Sprinkle with remaining 1 teaspoon of Slap Ya Mama Original Blend Cajun Seasoning.; stir carefully. Cook over medium heat for about 1½ hours, stirring occasionally. Stir in green onion and parsley during last 10 minutes of cooking. Serve hot cooked rice.

In a 8-quart stockpot, heat oil over medium heat for about 5 minutes; add flour stirring to combine. Cook stirring frequently, until peanut butter roux forms, about 20 minutes.

This dish is essential to the full experience of Louisiana cuisine and is always served with a glass of sherry.

Servings 8

Trim fat and gristle from turtle meat. Cut meat into 1-inch cubes, and grind in a meat grinder.
In a large Dutch oven, heat oil over medium-high heat. Add turtle meat; bell pepper, onion, calery, and garlic; cook until turtle is browned and onion is tendered, 6 to 8 minutes. Stir in paprika, bay leaves, Slap Ya Mama Low Sodium Blend Seasoning, thyme, oregano, Slap Ya Mama HOT Blend Seasoning, cumin, coriander, and chili powder; cook for 2 minutes.
In a medium bowl, stir together Dark Flour and 2 cups of broth until smooth; stir into turtle mixture. Gradually stir in tomatoes, sherry, wine, and remaining 6 cups broth; bring to a boil. Reduce heat; cover and simmer for 45 minutes, stirring occasionally. Remove bay leaves.
Add eggs, parsley, and lemon juice; cook for 15 minutes more. Season to taste with salt and pepper.
Divide soup among serving bowls. Garnish with parsley and lemon slices, if desired. Serve with sherry and french bread.

2 cups all-purpose flour
Preheat oven to 350°
Spread flour onto a rimmed baking sheet
Bake until dark brown and nutty, stirring occasionally at first and frequently during the last 15 minutes. Let cool completely before using, and store in a airtight container for up to one month.