I often ask my husband, “what sounds good for dinner?” He hates it, because usually I’m asking him around 7am and he hasn’t even had breakfast yet. Most times I give him choices, like ‘chicken, beef, or tilapia’ or ‘mexican, italian, or greek’. Then I take it from there.
The other day I asked him and he quickly replied “Cajun.” Not something I hear very often! I had a roast thawed out that I needed to use so I threw it in the crockpot with some spices and then threw together some Maque Choux right before dinner time. Tasty!
If desired, you could probably add all the Maque Choux ingredients to the crockpot and then cook on high for 35-45 minutes, though I would only do this if you have a lean non-fatty cut of meat. You may need or want to thicken the Maque Choux sauce, either by only using part of the can of evaporated milk or using a cornstarch and water mixture. As always, vary the heat by varying the spicy ingredients!
Ingredients
Instructions
Place roast in slow cooker. Sprinkle with garlic powder, onion powder, cayenne and black pepper. Pour beef broth into crockpot. Cover and cook on low for 8 hours or high for 4 hours.
In a large skillet over medium heat, saute onion, green pepper, and jalapeno in a little olive oil until softened. Add corn and cook through (about 10 minutes). Add hot sauce and evaporated milk, cook another 5-8 minutes.
Remove roast from slow cooker and slice or shred. Serve with Maque Choux.
