I've eaten so much chicken lately, it feels like I'm going to grow feathers. A grocery store near Congress & Guilbeau recently had boneless shoulder roasts on special for $2.88/lb. I grabbed one that was just under three pounds, seasoned it with Cajun seasoning, and seared it in a black skillet. Then, put it in my Crockpot with baby carrots & beer, A hefty dose (about 2 tablespoons) of Tabasco garlic sauce was then added. After 2 hours, I added some cut up new potatoes & hot smoked sausage. After about another hour, I took the meat out, and stirred in 1/2 jar of dry roux, then put the meat back in,letting it cook for about another 45 minutes. It was served over brown rice. Our receptionist, Janet (Janet'e Joke of the Week) gave it the "thumbs up"!

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