Crockpot Creole Daube

I LOVE to cook! Cooking in any form is one of my favorite past times. I am always trying out new recipes I find online or in cookbooks(you should see my collection) or come up with on my own. Testing them on my family and unsuspecting guests! (I know, how nice of me right!?)  There have been major flops and failures like the instant oatmeal muffins a few weeks ago (yuck!).  Then there are the ones that you hit out of the park that go on to the regular rotation of meals. Creole Daube is one of those recipes. 

I've heard of Daube before. According to Deep South Dish daube was a staple in the Point Cadet area here on the Mississippi Gulf Coast but has waned in popularity over the last generation or so. I did a little research on Daube, a French term, with the recipe (or something similar) being brought to this area by French settlers in the 1700's when Mississippi was part of the Louisiana Territory.

I also enjoy trying out foods that are indigenous to the area. I have a dislike of chain restaurants(thanks to the hubby), where no matter what city I'm in the dishes from restaurants like Applebee's will always taste the same. Over the last 10 years it was the hubby's influence that changed my opinion of chain restaurants and encouraged me to look locally for the mom & pop places that will serve food you can find no where else.


So with all that said, when I found the recipe on Deep South Dish I had to try it! Now, I'm not one to follow recipes exactly as written. Isn't that considered a mark of a true chef? I sure hope so! Otherwise I'm just screwing these recipes up. Below you will find MY recipe for Crockpot Creole Daube. If you would like to see the recipe it's based on check out Deep South Dish.

Creole Daube
-will feed a family of 6 easily! We ate half and I froze the rest.

1- small/medium roast (a cheap cut is fine)
1 large onions, chunked
1 large green bell pepper, cut into stripes
2 T. minced garlic
1 large can whole tomatoes (I used San Marzano style), chop up as you pull them out.
1 small can of tomato sauce
1 pinch of sugar1 cup water
2 beef bullion cubes
Splash of Worcestershire sauce
salt and pepper to taste1/2 teaspoon Tony Cachere's 

You ready for the really difficult directions? I'm not sure you can handle this....................

Put EVERYTHING in the crockpot at the same time and cook on low for 6 hours or until the roast is falling apart. Pull out the roast and shred up. Serve over cooked spaghetti noodles, garlic bread and maybe a salad. 

Printable version

Crockpot Cheesy Chicken and Rice

This is one of our all time favorite meals and one of the only ways my daughter will eat rice! Perfect for a busy day to throw in the crockpot first thing in the morning and it's ready at dinner time!

Photo found on Google...because my picture didn't turn out

Crockpot Cheese Chicken and Rice


4 cans cream of chicken soup
1 can cheddar cheese soup
garlic and onion powder to taste
3 chicken breasts (I usually toss mine in still partially frozen)


Put chicken in the crockpot and pour all soup on top. Sprinkle in garlic powder and onion powder to taste and stir it up. Put lid on crockpot and cook on low 6-8 hours. DO NOT STIR! It's ok if the sides look a little browned. When ready to serve pull out chicken breasts and shred; put back in pot and mix up. Serve over cooked rice.

Crockpot Cabbage and Sausage

This recipe is from my best friend, Dawn. I love cabbage! I especially love "fried" cabbage, but this crockpot dish is next in line! Even my 17  month old chowed down on the cabbage!

1 large head cabbage, quartered and stem removed
1 lb. smoked sausage (I used Polk's)
1 stick butter
1 onion
salt and pepper
1/4 c. water


Layer cabbage, sausage, onion, and butter; repeat until you've used it all. Salt and pepper to taste, then pour water over top. Cook 4 hours on high. Stir occasionally. 


I serve this with a pan of homemade mac & cheese (another of Dawn's recipes) and sometimes with a pan of cornbread.