How to make it

  • Chop all the vegetables to a fine dice. They will basically dissapear during cooking.
  • Heat the oil in a large heavy stock pot (medium high heat
  • Season the Roast well with the Tony Chacere's and Black Pepper
  • Season 1\4 cup flour with the cajun spice and pepper as well. Coat roast well with the flour.
  • Brown the roast on all sides (about 15-20 minutes)
  • Reduce the heat to low and add the water, onions, garlic and all the vegetables. Add one tablespoon soup base. (Brown Gravy mix 1 packet may be substituted for the soup base.)Add 2 teaspoons Louisiana Hot Sauce as welland 1\2 teaspoon Cayenne Pepper.
  • Simmer this for 4 Hours (all night is better :)
  • Slice the roast very thin and return to the pot. (the gravy from the roast will be very rich and thick.
  • This is how i do the buns. I brush the buns with the stock from the roast and then i brown the buns over medium high heat until crunchy.
  • Serve 1\2 lb. roast per buns and add the dill pickles.
  • Enjoy !!
  • This made me hungry typing it and i know you will like it as well. It is one of the families all time favorite suppers , also a great Sunday lunch with some chips and fresh fruit.

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