“In the late 1960's I got this from a small Restaurant outside of Houma Louisiana. I remember I "oiled" the cook's vocal cords with a lot of cold Jax Beer to finesse the recipe out of him. About the only thing I've changed is re figuring it for the crock pot.”
READY IN:
7hrs 30mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Add tomatoes, stock, thyme, basil, red pepper flakes and bay leaf to the crock pot set on high; mix well.
  2. Mix cayenne, black pepper, and salt. Rub well into the roast.
  3. Heat a cast iron pan, add oil and brown meat on all sides. Add to crock pot.
  4. Sauté the vegetables in the drippings until tender. Add flour and cook for two minutes, stirring constantly.
  5. Add vegetables to the crock pot.
  6. Cover, reduce heat to low and cook 6-7 hours.
  7. Cut into serving size portions.
  8. Serve on a bed of rice.

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