Updated: Apr 22
1 stick butter
1 yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
5-9 cloves garlic, minced
1 lb ground beef
4 large russet potatoes, peeled and cut into chunks dark roux (click here for my recipe)
about 60 oz water
parsley, for garnish
On medium heat, melt the butter and saute the onions and peppers for 25 minutes. Meanwhile, in a large bowl, add the ground beef and season to taste with cajun seasoning and garlic salt. Shape into meatballs. Add the garlic to the pot and saute for 3 minutes. Remove.
Add the oil to the pot on medium heat high and cook the meatballs until browned on all sides. While those brown, peel and cut the potatoes.
When the meatballs are browned, add back in the veggies and pour the water. Bring to a boil and begin to dissolve the roux (about 7 ounces per 3 cups of water). When the gravy begins to thicken, add the potatoes and let it simmer about 30 minutes, until the potatoes are cooked.
Serve over rice, topped with parsley.