Louisiana Meatball Stew 

I've been making meatballs for my spaghetti & meatballs for 50 yrs. I like adding bread, eggs, and a bit of milk because it tends to make the meatballs more tender. It also helps to stretch your meat out further.

Oh my word. I could listen to that accent all day ❤

Southeast Texas eats it but it definitely was a recipe passed down from my in laws that came from New Iberia and St. Martinsville. The magnalite pot is absolutely what I use and I know my mother in law is cooking with me when I make it. ❤

My momma use to make this all the time, and I absolutely love it... I tried to replicate it, but I can't do it. She passed 3 years ago, I did everything she did. But I guess she put her love in it. Ain't nothing like mommas cooking. Louisiana born

I make this. I'm a Texan, but my Momma is from South Louisiana. She made this while we was growing up. Now I make it, and it's a favorite. New sub 🙂

Another great Captain Coby cooking episode. I've been patiently waiting. That meatball stew looks amazing, served over rice, looks amazing.

Hey capt. Just finished eating . I followed the recipe perfectly besides i only have 4 mouths to feed so cut it down to 1/4 . I'm not a huge fan of jar roux BUT like yall said in the video when ppl don't have time or really dont know how to cook a homemade roux , i think jar roux is great . I think we both a agree a homemade roux is better . Besides that 2 thumbs up capt. Look forward to your next video .

Hey there Capt Cory sir! My father retired, Capt David Wallace Jr., was an excellent fisherman & cook! I have found memories of us kids in the evening going to the station visiting all the firemen & participating in their community events. Daddy's funeral was as if the US President was honored & being laid to rest - just outstanding! I shall never forget the wonderful "Fireman Family" lifestyle! Thank you sooo much for providing your great videos - I have thoroughly enjoyed & brought back very fond memories of yesteryear! Be Blessed 👍🏿🌹💕

Captain Coby this looks amazing. My mom made this when I was growing up. Now I’m going to make this meatball stew. Thank you for great seasonings and videos. KEEP THEM COMING.

10-15 minutes is the sweet spot for recipe videos.

Thank you for this video and free training. One Cajun I knew and greatly respected, I met in Panama. Any boat that goes thru the canal, has to turn over the ship and steering wheel so to speak to a PANCANAL Pilot. Junius was one. He never completed High School and was enormously respected. One day, after the Army (I finished in the NG), in rural Vermont, a black Cadillac pulls up and out steps Captain Junius. I have been enormously lucky to meet great people from all over the world. 25 years or so abroad and still exploring. Many places, I have been to, but was working 18 or more hours a day and had no time to have fun. LA is a place I intend to re-visit. Spent 2 months there with about 10 hours off and did not really care for Bourbon street, but near the college was really great. Take care everyone and thank you again for this free class.

That is a healthy meatball! Love the recipe! I am on board with any recipe that limits ingredients to the bare necessities and CELEBRATES “The Roux” as the primary element! Well done gentlemen!

Im the old boy at work ( seasoned plumber) , i like to bring in crock pot meals for the young men, especially on labor intensive days, to help build up spirits. I will be incorporating this meal in, looks absolutely delicious! Thanks gents.

My mom is from Mississippi...she made a version of this with onions and diced tomato in the gravy....ate it over rice.....I may have to rattle some pots n pans this weekend. Thanks Capt.!

I found that if my pan is heated on a slow flame, the roux will melt faster without water. Use a stainless steel cake icing spatula to keep the roux moving. Once the roux is mostly melted add water very slowly while stirring until roux cools to below boiling point. Then add water slowly to keep up temperature. This procedure, I found, keeps the roux from foaming.

I was born in Port Arthur Texas ( Mother from Abbeyville La. ) and have been eating Meat Ball Stew ( we called it Poor Boy Stew ) since I can remember and I am now 75 years old. I am still eating it and it is one of my favorite meals even today, love dat meal ! ! !

thanks for spreading the LOVE so us Texans can make some Louisiana stews ... YOU the MAN

Lol you called Tennessee North. I tell them all the time I'm from the south. Ponchatoula. Katrina translocation us. I'm making this for the lodge next month. Thank you both for your tips, tricks, knowledge, wisdom. Never stop never stopping!

Question , can you liquidlfy the rue in a pot of warm water or microwave ? Can't wait to try this ! Thank you for sharing .

It's crazy how we all cook this the same down here. Have a buddy that puts shrump in his. I think his grandma made it like that.

I just got me a 18 inch mcware pot monday and the 15 inch comes tomorrow. Cant wait to cook in them.

Good stuff! I add a little Captain Coby's to most things I cook. It took my meatloaf from edible to outstanding!

I'm from up north. Originally from NJ. My mother made meatball stew often when i was a kid. She lost her recipe for the roux so she stopped making it back in the 80s. Haven't thought about it for decades. Well I'm gonna try this soon. Mom put potatoes and carrots in there similar to a beef stew but i like this idea with some rice. Ummm. I make my meatballs and meatloaf like you do with no binder and lots of elbo grease but never do that to my burgers. I found the less i work the burger meat the more tender it is. Glad this was in my suggestions. Nice to meet you.

I subscribed to your channel just so I could hear y’all talk 😊. I’m from TX so you understand I’m sure 😂. I love good ole fashion cooking like my granny did so I’ve been researching different recipes , so I’m glad I found your channel . I’m the wife of a retired policeman 👮‍♂️ of 33 years and mom of policeman 👮‍♂️ and a firefighter👩🏻‍🚒/paramedic . Thank you for your service Can’t wait to try this recipe, when it’s not 100 degrees 🥵 ❤fromTx

Lord Lord Lord….. I use to call my mom to make me a meatball stew at least once a month…… I saw this an tried it myself exactly as y’all said an dang it’s delicious as ever…. Coob thanks for this one an dude I’m still waiting on my bread pudding….. lol

Must be a Louisiana thing. One of my favorite meals I make it twice a month.

Yummy. Now I want meatball stew. Except I put red potatoes in mine.

Made me hungry just watching, lol. Looks delicious!

Oh man that looks like a feast. From Lafayette, thanks for the upload.

Hey capt. I will try this tomorrow . And having a blast on your toon blast team ❤

When you over mix the groundmeat it makes it tuff...better to add binders...makes the meatballs tender....made this recipe and it was delicious only thing I did different added a binder...tastes great and my meatballs were super tender...:0)😁

Can’t wait to try This. It looks amazing. Thank you.

Being from Lawtell, we love our meatball stew

You can use an icecream scoop for consistency of your meatballs , also if you use a whisk ( for you commercial grade size )lol and try an experiment cook the meatballs in the stew as i know italian meatballs are cooked in the gravey ( sauce ) it will help with flavour . Just some thoughts .

Just found your channel and am enjoying it very much. Is there a link to your recipes anywhere? An ingredient list and method of putting it all together would be handy! Thanks

Great video brother. Please tell me you poured some of that au jus in the pot. Subscibed Cap.

You said adding unflavored water??? My municipal water company already provide some kind of flavoring and color to our water😅😅😅. Nice video guys.

I cought dat Captian ! i was watching the steam gettin stronger i knew it was fixin to foam over and the next shot before you gave him the shirt you had the lid off and your pot had roux run down the sides Lol Like day say if it didnt boil over it ain't no good Lol Hello from big Vinton here

Good real cajun cooking right dere

First time I've seen your show, and I enjoyed it. However, someone needs to teach Capt. Colby how to safely to chop an onion! When I watched him do it, I just knew he was going to take off the tips of his fingers! Man, learn to curl those knuckles back in!

Absolutely luv yall accent..tfs..fye!

I make Ghost Pepper hot sauce over here in Youngsville. It goes very well in all cajun dishes. Especially roux based dishes. You should try it out.

Lawdy, this looks good!

This is like a Cajun version of Japanese curry. I'll have to give it a try.

I want some already, can smell it! 😅

Come on Capt.Coby!!!…… Where’s the green onions????😊😊😊

Never in my life have I seen roux-in-a-jar.

I'm a Toups, ate this all the time in Lafayette if we didn't get etouffe or red beans on Sunday.

Here in east Texas, we call this meatballs and gravy. We pour it over rice or mashed potatoes.

This here ‘Yankee’(ya’ll made this boy at six go crying to his daddy calling me this) summered in Layayette. Is this a winter meal? I call this your winter season rainy season. Go Rajun Cajuns!

I live in Southeast Texas and my mom makes something similar to this

How do you make roux ? Im from the north raised to cook like in the south

You got a new Sub

CAPT COLBY PARCE QUE ALLONS !!!!! VOUS NOUS GARDEZ FAIM STARVINH AVEUX DE PLUS DE GRANDS REPAS VIDS FRÈRE ALLONS !!!! LAISSEZ LES BONS TEMPS ROULER CAR !!!

We make that all the time here in Alexandria

Subscribed!

CAPT COLBY TOUJOURS BEAUCOUP D'AMOUR AUSSI LAFAYETTE ALLONS !!!!!!

Why don't you add water to the roux jar and microwave it to make it easier to spoon out. Or add water and insert an immersion blender. Just a thought.

I didn't see you turn the oven off, we don't want to burn the firehouse down.

The only thing I would have changed......two gallons of beer instead of water! 🤣

I can smell this video

It's sad that you don't give the spices!I'm not going to buy your mix...if we don't live in Louisiana it's difficult to find the mix.

You're making New England's meatballs with onion gravy, just with a lot of spices from your neck of the woods.

NEVER put a cover on boiling roux!!! I see the Roux tracks on the outside of the pot...💯💯🤣🤣😰😰

How do I get your shirt?

Dang!

put a wet towel under your cutting board to keep it from slipping around.

food is good, but I really like the music and accents!!

That was a 16oz jar, right?

To me, this is a knock-off on Salisbury steak😂🤡🤣

Aluminum cookware is not good for your health. I do have roux in the jar in my house...good stuff a great time saver.

Hello where can I find that pot?

What town what department??

If you use good chop meat not crap from the store with all the chemicals in it. Get it from a butcher we have a longhorn beef farm Longhorn beef does not shrink when cooked it’s very lean super high in protein super low in fat.

We make our Roux homemade this way we don’t measure nothing in Louisiana go by the eye and taste

They should call it whistle stew

Where is the bell pepper? Celery? Garlic? And adding them raw to dem meatballs? You sauté those vegetables first! My maw maw just turned over in her grave! Where is da bay leaf? Jarred roux is ok! But you crumble it first! You don’t spoon dat in the pot! You add crumbled jarred roux, Cher! 6.5! 😘

Protein extract makes the firm meatball.

where is the ingredients pls

Dang, looks good but common sense isn't their forte

At least use Kary's roux.

roux in a jar, aint that something

To much talking omg

Better know what you’re talking about before you start talking about it. The protein in the lean bind together to stiffen the mix. Fat has nothing to do with it. Fat breaks down and leaves the mix. Please stop spreading misinformation and have some knowledge about what you’re talking about.

Talk too much.

I love that pot man I need one lol!

In Mexico 🇲🇽 it’s called ABONDIGAS 😅👍🏽

What kind of roaster is that? Where can i get one ?

So basically you made hamburger stew. And used hamburger meat balls versus just ground burger like we used to can back home. Kewl

Shut up Captain!

Far too much talk

Busy day lads?