Cajun and Creole Recipes
Stuffed Cajun Meat Boat
Ingredients
- 1 1/4 pounds ground beef
- 12 tablespoons chopped green bell peppers, divided
- 3/4 cup chopped onions, divided
- 3/4 cup chopped celery, divided
- 1/2 cup chopped green onions, divided
- 1 (15 ounce) can tomato sauce with herbs, divided
- 1/4 cup Half-and-Half
- 1 egg, beaten
- 1 tablespoon Worcestershire sauce
- 1/2 cup bread crumbs
- 1 tablespoon hot sauce
- 3 tablespoons meat and poultry seasoning
- 2 tablespoons butter
- 2 tablespoons lemon juice
- Canned low salt beef broth to thin
- Salt and pepper to taste
Instructions
- Combine ground meat, 4 tablespoons green peppers, 4 tablespoons onion, 4 tablespoons celery, 2 tablespoons green onions, 2 tablespoons tomato sauce, all the Half-and-Half, egg, Worcestershire sauce, bread crumbs, hot sauce and 1 tablespoon meat and poultry seasoning. Mold the meat mixture into a boat hull with all sides and bottom at least 3/4 inch thick and set aside.
- In a large saucepan, sauté in 2 tablespoons butter all the remaining vegetables until the celery is clear.
- Add the remaining tomato sauce, meat and poultry seasoning, and lemon juice, and simmer 10 more minutes.
- Salt and pepper to taste. Place the meat boat into a baking dish, fill with the
sautéed vegetables and spoon sauce over the top. Cover and bake in a preheated 350 degrees F oven until done.
- To serve, slice meat roll into 1 to 1 1/2 inch thick slices, cover with some of the remaining sautéed tomato sauce and vegetables.