Cajun Smoked Meatballs

Method

1. Preheat your smoker to 110°C (225°F), set up for indirect heat.
2. In a bowl, combine the meat, breadcrumbs, egg, Cajun seasoning and salt. Mix with your hands just until evenly combined.
3. Shape into 4 cm balls, about 40 g each.
4. Arrange the meatballs on a wire rack or directly on the smoker grate, leaving space between each.
5. Smoke at 110°C for about 40 minutes, until the surface has taken on good colour. They won’t be cooked through; that’s expected.
6. While the meatballs smoke, make the roux. Heat the oil in a heavy pot over medium heat. Whisk in the flour and cook, stirring constantly, until it reaches the colour of milk chocolate, 12 to 15 minutes; don’t walk away from it, a scorched roux can’t be saved.
7. Add the onion, celery and bell pepper to the roux. Cook, stirring often, until softened and no longer raw-smelling, about 8 minutes. Add the garlic and cook for 1 minute more.
8. Gradually whisk in the stock until smooth. Add the Cajun seasoning and bay leaves. Simmer for 10 minutes.
9. Transfer the smoked meatballs into the gravy. Simmer gently for about 20 minutes, turning occasionally, until the internal temperature reaches 71°C and the gravy has thickened to coat a spoon.
10. Remove the bay leaves. Rest for 5 minutes, then scatter with green onions before serving.

Notes

• Cook the roux to a genuine milk-chocolate colour, not a blond one. A dark roux is what gives this gravy its depth and colour; it takes patience and constant stirring, but a lighter roux leaves the finished gravy tasting flat next to the Cajun seasoning.
• The trinity needs real cooking time, not a quick stir. Onion, celery and bell pepper cooked only briefly still taste raw at the edges once the gravy is done; give them the full eight minutes before the garlic goes in.
• Smoke first for a flavour the gravy alone can’t build, then let the smothering finish the job of cooking them through and making them tender, the same logic as the Swedish and barbecue versions here, just with a roux gravy instead of a cream one.
• This gravy is happy to sit and wait. Like most smothered dishes, it’s better the next day; make it a day ahead and reheat gently if serving for a crowd.

Ingredient substitutions

• All beef, or all pork, works fine here; the Cajun seasoning and dark roux carry most of the character.
• Andouille sausage, diced small and browned with the trinity, is a common addition for smokier depth.
• Serve over steamed white rice or dirty rice, with hot sauce on the side.