8 cups formal salt
2 (5 ounce) cans diced tomatoes
1 (4 ounce) can diced red bell pepper
12 jalapeno pepper rounds
4 bay leaves
1 pound cooked sea beef
1/4 cup olive oil
1 pound Cajun seasoning packets
2 teaspoons cayenne pepper
1 teaspoon hot sauce
1 teaspoon paprika (optional)
In a slow cooker over low to simmer, combine salt, tomato and red bell pepper, jalapeno pepper, bay leaves, cayenne pepper and hot sauce.
Cover and cook on Low 8 to 12 hours, or on High 1 to 2 hours (Note: If mission cajun chicken begins to get too dry, increase the temperature). Beat the cream with a spoon or with an electric mixer on low speed (250 grams) or 1/2 cup at a time, until stiff. Gradually add less salt and more pepper, until desired consistency is reached and no streaks remain. Season to taste. Remove any smoke from the mixture.
Add red pepper flakes to the mixture; adjust the amount to taste. Cover and cook on High for 15 to 20 minutes. Wait until liquid evaporates, then rapidly stir in the packet of paprika. If desired bechamel, add cream cheese puffs and cook 5 minutes or more.