The Southern Slow Cooker Bible - Tammy Algood 73

This document provides a recipe for Cajun/Creole shrimp and macaroni. It involves cooking onions, garlic and flour in butter before adding half-and-half, seasonings and shrimp. The mixture is poured over cooked macaroni and mixed with cheese. Breadcrumbs and seasonings are mixed with butter and scattered over top. It bakes covered for 3 hours on low or 1.5 hours on high.

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The Southern Slow Cooker Bible - Tammy Algood 73

Uploaded by

MichaelSchlanz

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Download as PDF, TXT or read online on Scribd

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Cajun/Creole

medium heat, melt 2 tablespoons of the

butter. Add the onions and garlic and cook
for 4 minutes, stirring frequently. Add the
flour and cook, stirring constantly, for 1
minute. Whisk in the half-and-half, garlic
salt, white pepper, and cayenne. When the
mixture comes to a boil, reduce the heat to
low and simmer for 2 minutes. Pour over
the macaroni and stir in the shrimp, Swiss
cheese, and 1/2 cup of the Parmesan.
In a medium bowl stir together the
remaining 1/4 cup Parmesan, remaining
2 tablespoons butter, bread crumbs, and
Cajun seasoning. Scatter evenly over the
macaroni mixture. Cover and cook on low
for 3 hours or on high for 1 1/2 hours. Let
stand uncovered for 10 minutes before
serving warm.

1 bay leaf
1 (14.5-ounce) can low-sodium beef stock
1 (10.5-ounce) can condensed French onion soup
1 cup dry red wine, beer, or additional low-sodium
beef stock
1 2 teaspoon black pepper
1 4 teaspoon garlic powder
6 French rolls
3 tablespoons mayonnaise
6 slices Provolone cheese
Place the roast and bay leaf in a lightly
greased large slow cooker. In a large bowl
whisk together the stock, soup, wine,
pepper, and garlic powder. Pour over the
roast. Cover and cook on low for 8 hours
or until the meat is falling apart tender.
Remove and discard the bay leaf and
transfer the roast to a cutting board with a
liquid moat. Cover with aluminum foil and
let rest for 15 minutes.
Meanwhile, preheat the broiler on high
and split the French rolls. Place on a baking
sheet with the split side up and toast until
lightly browned. Set aside to cool slightly.
Spread evenly with the mayonnaise and
place the Provolone on the top half of the
roll. Pour the cooking liquid into a gravy
boat, then into individual bowls for dipping.
Slice the beef and evenly distribute on
the bottom of each toasted roll. Top and
serve warm with the dipping juices.

New Orleans Roast

Beef Po Boys
The best roast beef sandwich I ever had was
from an off-the-beaten-path restaurant on the
way to Lake Pontchartrain. I worked for quite
some time to replicate that experience and
youll love the outcome. The cooking juices
provide just the right amount of liquid to
soften the bread with each bite. Even kids will
like these Southern subs!
Yield: 8 servings