Crockpot Cajun Meatballs

Ingredients

2 lbs frozen, fully cooked homestyle meatballs
2-3 cups beef stock
1 can crushed tomatoes, large can
2 cups total, chopped celery, onion, bell pepper mix
2 tbsp Cajun Seasoning (Auntie Di's)
2 tbsp crushed garlic
4 tbsp Worcestershire
4 tbsp bourbon
1 cup heavy cream
2 tbsp Tony Chachere's Instant Roux mix
4 tbsp butter
sugar and salt to taste
1 tbsp Tabasco (optional)

Instructions

Place meatballs in crockpot, set to high. Add stock until meatballs are covered by about 2 inches. Frequently skim off oily fat that comes to surface and gently stir. Cook covered on high 4 hours.

Add celery, onions, bell pepper, garlic and seasonings. Stir to evenly distribute. Continue cooking on high 2 hours until crockpot has returned to a simmer and vegetables are cooked tender.

Add tomatoes, bourbon, Worcestershire and Tabasco. Stir to evenly distribute. Continue cooking until slow simmer returns. Add salt and sugar to taste.

Add butter and allow to melt and stir in before adding roux that has been mixed with a small amount of water to make a paste. Mixture will begin to thicken.

Add cream, stirring gently until well-blended. Set crockpot to low and allow to set 15 minutes before serving.