Cajun Meatball Fricassée combines the Cajun trinity–onion, bell pepper, and celery–in a dark, roux-based gravy that is rural Louisiana roots cooking.

This old-school Cajun recipe for Meatball Fricassée is one of my favorites and is seen often across the rural culinary landscape of South Louisiana. Deep, dark and full of bold roux-based flavor, this is a prime example of Acadiana roots cooking. And with a jar of our own Rox’s Roux at the ready, this is one of the easiest dishes to make.

Source: Cajun Meatball Fricassée is a dark and delicious South Louisiana recipe.