Crockpot Cajun Spaghetti

Recipe from Carrie Nimz (aka "Sister")

Crockpot Cajun Spaghetti
2 lbs. ground beef
1 regular bag seasoning blend (this is in the frozen vegetable section at Wal-Mart and it has diced onions, celery, and bell peppers)
1-2 teaspoons Tony Chachere's Cajun seasoning
1/2 teaspoon white pepper (I substituted black)
1/2 teaspoon cayenne pepper
Tone's granulated garlic, to taste (I used a small palmful)
Tone's Italian seasoning (I used a small palmful)
Tone's Rosemary Garlic seasoning (about a tablespoon)
Bay leaves ( I use 3 large or 5 small)
2-3 cloves garlic, minced
1 jar Alfredo sauce
1-2 jar Tomato Basil spaghetti sauce (I used one, but next time I'll use two)

Cook beef until done in a large skillet and season with everything except sauces and bay leaves. Add to crockpot, along with sauces and bay leaves, and cook on low anywhere from 2 hours to all day. Serve over spaghetti noodles. Freeze leftovers in ziplock bags for future use.

Family Rating:
Brad: **
Jordan: **** (Extra star because it's an easy, crockpot meal and makes enough to freeze for two more meals.)
Eli: ****
Phoebe: *****
Overall Family Rating: 15/20

Notes: This was one of those recipes that didn't really come with measurements so I just guessed and documented what I did. It wasn't Brad's favorite because he said he like "regular" spaghetti better. Unfortunately, "regular" spaghetti is a little more involved and this was so dang easy.