Move over sandwiches and make room for a Louisiana pistolette: a Cajun stuffed shrimp and meatball roll! The combination of flavors will impress your guests for your next gathering; this is the kind of "big batch" recipe that serves a crowd. Thanks to Executive Chef Marcus Woodham of the Bower on Magazine St in the Lower Garden District.

Yield: 60

Meatballs
Ingredients:
5 lb ground grass-fed beef
3 lb ground Gulf shrimp
1 onion small dice
5 oz minced garlic
2 bunches fresh parsley
1 cup chopped rosemary
3 eggs
2 cups Italian bread crumbs
2 cup Parmigiano grated
5 lemons zested (save juice for sauce)
6 Tbsp. black pepper
Salt and creole seasoning to taste

Method
Combine all the ingredients into 2 oz portions and roast at 400 degrees for 8-10 minutes.

For Sauce
Ingredients:
4 Abita ambers
3 cups Worcestershire
5 sprigs fresh rosemary
Juice from 5 lemons (from above)
2 Tbsp. raw cane sugar
5 Tbsp. minced garlic
1 lb butter

Method:
1. In a pot big enough to fit your meatballs, add olive oil and sweat out garlic.
2. Then add the remaining ingredients for the sauce EXCEPT the butter and reduce the liquid by half.
3. Once reduced, add butter. When that’s melted, add roasted meatballs and let simmer for 45 minutes.

To Serve:
Blue Plate Mayo
Pistolettes
Add Your favorite slaw