Feb 19, 2013
Made this last night. It was great! We had company coming and he requested soup or stew so I did a search of slow cooker recipes and found this. What sold me on trying this recipe was the fact that the author/contributor of this recipe is from Slidell, Louisiana. I know this means it must be deliciously spicy with a complex flavor. I was not disappointed! I doubled the recipe on everything except the broth, and I also added the whole bottle of wine - half at the beginning and the other half in the last couple of hours of cooking. I had a lot of the flour/Tony's mixture left, so near the end of cooking, I added some sauce to the flour and stirred until the flour was well blended, then added it to the crock pot. This thickened things up a little. In tasting it from the crock pot while cooking, it had an almost bitter edge, but in eating it with rice - it tasted very different and melded perfectly. Very rich, spicy and filling. My guest had three helpings - looking embarrassed at the third trip but getting more anyway. Because I made so much, we are freezing part of it and will be eating the rest over the next few days. Thanks so much! Will make again.
—Chrysla
