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2007 BCS
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National Champions

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Scott Long’s
Meatball Stew Recipe

Meatball StewThe Finished Product

The Meatballs

1 pound ground beef
1 pound ground pork
1/2 cup breadcrumbs
1 cup milk
1 teaspoon Worcestershire Sauce
1 egg
1/3 large yellow onion, finely minced
2 cloves fresh garlic, finely minced
1/2 cup chopped green onion (optional)
2 teaspoon Tony Chachere's or your favorite Cajun seasoning
1 teaspoon salt
1/2 teaspoon black pepper

Stew Gravy:

1/2 cup vegetable oil, divided

1/2 cup flour
2/3 large yellow onion chopped
1/2 bell pepper chopped
1/2 stalk celery, chopped
1 clove garlic minced
6 cups stock
2 teaspoon salt

1/4 cup chopped parsley

1/4 cup chopped green onion


Preheat oven to 325 degrees.

In a medium bowl, soak the breadcrumbs in the milk and Worcestershire Sauce. Add all of the other Meatball ingredients listed above to the breadcrumb mixture and stir with a fork until combined. Form into meatballs. (About 20 meatballs)

In heavy dutch oven (preferably cast iron or cast aluminum), heat about half the vegetable oil over medium high heat. Add meatballs (you'll have to do this in two batches, adding the remaining oil before the secoind batch) and cook just until all are browned well. Transfer meatballs to a baking sheet/dish and put in in your preheated oven to finish cooking (about 45 minutes.) Don't clean your dutch oven! You'll need all the grease and good browned bits for your gravy in the next step.

While the meatballs are in the oven, add the flour to the grease in your dutch oven and stir frequently until a brown roux is achieved. (See how to make a roux). Add the onions, bell pepper, celery, and garlic and cook for about 10 minutes, stirring frequently to keep the roux from burning. Stir in the stock, about two cups at a time, and the salt. Continue cooking the mixture while the meatballs finish cooking in the oven, stirring frequently.

When the meatballs are done, add them, along with the parsley and green onions, and cook for another 5-10 minutes or so prior to serving.


Tip: If the gravy is too thin, you can mix one tablespoon of corn starch into a little bit of water, stir it into the gravy and bring it to a boil. if your roux wasn’t dark enough and you need to darken the gravy, mix in a dash of Kictchen Bouquet.

Ladle a few meatballs and a good bit of gravy over a mound of white rice and enjoy!

Tonnere mes chiens c’est bon! (That’s French from my Mom’s side. She was an Ardoin from Ville Platte.)



Hope you enjoy!

Scott Long






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