Beazell's Cook Book

Creole Spaghetti by David Triche

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Creole Spaghetti - Contributed by David Triche  




2 pounds lean ground beef

2 onions, chopped

2 bunches green onions, chopped

1 head garlic, chopped

2 (29-ounce) cans tomato sauce

3 (14.5-ounce) cans diced tomatoes


2 tablespoons Beazell's Cajun Seasoning

2 tablespoons onion powder

2 tablespoons garlic powder

3/4 cup vegetable oil

3/4 cup all-purpose flour
Spaghetti noodles



In a skillet, brown ground beef and drain. Set aside.

In a large pot, heat up oil and add flour to create a roux to the color of peanut butter. Make sure you cook your roux slowly. Add onions, green onions and garlic and cook for 15 minutes. Add tomato sauce, diced tomatoes, 2 cups water, Cajun seasoning, onion powder, garlic powder and cook on low for 1 hour, adding additional water if necessary. Adjust seasonings according to your taste. Serve over spaghetti noodles.


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