Ethnic Recipes

Stuffed Cajun Meat Boat

1 1/4 pounds ground beef
12 tablespoons chopped green 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

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, saut? in 2 tablespoons butter all the remaining vegetables until the celery is clear. Add the rest of the 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 saut?ed vegetables and spoon sauce over the top. Cover and bake in a preheated 350 degree F oven until done.

To serve, slice meat roll into 1 to 1 1/2-inch thick slices, cover with some of the remaining saut?ed tomato sauce and vegetables.

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