Creole Daube (pronounced "dohb") is a New Orleans specialty that transforms an inexpensive rump roast into a wonderfully flavorful and tender meal. This tasty dish is a blend of Italian Red Gravy with Cajun Roux. This recipe is an excellent example of the extraordinary melding of flavor, culture, and cuisine in New Orleans. GATHER YOUR GROCERIES: One rump roast (2-3 Pounds) One green bell pepper, chopped One jalapeño pepper, diced One onion, chopped Three ribs of celery, chopped Three garlic cloves, crushed One Fourth cup of all-purpose flour One Fourth cup of vegetable oil plus additional for browning the roast One 8 ounce can of tomato paste One 14 ounce can of diced tomatoes Two cups of water Two bay leaves, dried or fresh One teaspoon oregano One teaspoon basil One tablespoon parsley One tablespoon granulated sugar Salt, cayenne, and black pepper to taste THE WAY TO DO IT: Step 1: Cut the rump roast into 1-inch strips. Season roast strips with salt and pepper