Slow Cooker Creole Chili + French Rockin' Boogie

We've been having glorious weather here in Cajun country, with warm and sunny days and cool nights. Some might call it Indian Summer, but we're supposed to get some rain, tomorrow, and then a cold front, so I thought that I would prepare a big pot of Slow Cooker Creole Chili to take the chill off. This recipe was given to me by a dear friend, many years ago, and it's spicy, smoky taste is one that you will love and long remember. Cest bon, cher!

  Slow Cooker Creole Chili

1 1/2 lbs. lean ground beef

1 pkg. Andouille or other smoked sausage, diced

1 cup onions, finely chopped

1/2 cup each, green and red bell peppers, finely chopped

3 stalks celery, sliced thin

3 cloves garlic, minced

1/2 cup green onions, sliced, (tops included)

1/4 cup chopped parsley

1 or 2 jalapenos, seeded and chopped

1 14.5 oz. can diced tomatoes, undrained
or 1 15 oz. can diced  Rotel tomatoes w/green chilies, undrained

1  10.75 oz. can tomato puree

2  15 oz. cans tomato sauce

1  15 oz. can Ranch Style Beans w/Jalapenos

2   tbs.'s Worcestershire sauce

1  envelope "hot" chili seasoning mix

1  tbs. or more Creole seasoning (recipe below)

Salt and hot sauce to taste

In large skillet, brown the ground beef and sausage and drain excess oil. In 3 1/2 to 4 1/2 qt. slow cooker, stir together all of the other ingredients and mix well. Add the browned meat mixture and mix well again. Cover and cook on low heat for 7 to 8 hours, or on high for 4 to 5 hours. Serves 8 Serve with a big tossed salad and cornbread muffins. Cest bon cher! Enjoy!



I am entering this chili in the Texas Star Chili Cook-Off .



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For my cornbread muffin recipe, click here.

Although I sometimes use a variety of commercial Cajun and Creole seasonings, I also like to make my own. Here's a recipe for one of my Creole seasoning blends that I used in this recipe. I like to make up batches of my own seasonings and store in airtight containers to use as needed. The heat and salt can be adjusted to your own taste.

Creole Seasoning Blend # 2
2 tbs.'s salt
2 tbs.'s onion powder
2 tbs.'s garlic powder
2 tbs.'s paprika
1 tbs. cayenne pepper
1 tbs. black pepper
1 tbs. chili powder
1 tbs. celery flakes

1 tbs. dried thyme

Place all ingredients in food processor and pulse until well blended.
Store in air tight container and pour into a shaker, and use as needed.

Note: For a milder version, cayenne pepper may be cut to 1 tsp.
Also, salt may be reduced by half, for those on low salt diets.

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I've had a a few requests for some Zydeco music and here's a little clip that I took of Cajun country's favorite Zydeco dance band, Geno Delafose and French Rockin' Boogie, rockin' the crowd at the Bayou Vermilion Festival in October. Crank it up for this one, cher and let the good times roll!

 Geno Delafose French Rockin' Boogie

Hope ya'll are having a fun and fantastic weekend! Merci beaucoup for stopping by!