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Bayou Recipes - Cajun, Creole and Islano!

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Meat & Poultry Recipes Disk 162

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1/8 teaspoon dried parsley
1/8 teaspoon thyme
1/8 teaspoon red pepper
several drops Tabasco
1 teaspoon celery flakes
1/2 bay leaf
salt and pepper to taste

Brown one highly seasoned, disjointed chicken in butter until done on all sides. Set in casserole dish. In butter, sauté 1 finely chopped onion and a clove of pressed garlic. When tender, add: the parsley, thyme, red pepper, Tabasco, celery flakes, bay leaf, salt and pepper. Pour over chicken. Melt 1/2 pound butter and pour over chicken. Mix 1/2 cup prepared yellow mustard with 1/2 cup Worcestershire. Pour over chicken. Cover chicken with sweet red wine and stir all ingredients. Cover and cook in 350 degree oven one hour, or until chicken is tender. Serve over rice.




1 chicken, cut into serving pieces
salt, pepper and cayenne to taste
1/2 cup oil
12 ears fresh corn, cut from cob
2 chopped onions
1/2 chopped bell pepper
1 tomato, peeled and chopped

Salt, pepper and cayenne chicken, brown in heavy pot in oil; remove from pot as it browns. Add remaining ingredients, stir and cook on med-high heat about 2 minutes, return chicken to pot, stir, cover and cook over medium heat about 30 minutes, stirring occasionally. Serve over rice. Servings: 6



COCA COLA ROAST  >Back to Top<

2 pounds stew meat, chopped into bite sized pieces
1 onion, chopped
1 (10-ounce) bottle Coca cola
1 (14-ounce) bottle chili sauce
Worcestershire sauce to taste
Tabasco sauce to taste

Preheat oven to 325°. In a small amount of oil, brown the meat thoroughly. Drain and put meat in a baking dish. Add the onion. Pour a mixture of the Coke and the sauces over the meat. Cover and bake 2 hours.




1 medium onion -- chopped
1/4 cup bell pepper -- chopped
2 tablespoons butter
1 cup herb seasoned stuffing mix
salt and pepper to taste
2 cloves garlic -- chopped
1 stalk celery -- chopped
1 cup kernel corn -- drained
1/4 teaspoon poultry seasoning -- or thyme
4 thick boneless pork chops

Slit pockets in chops. 2. Cook onions and pepper in butter. Mix corn, stuffing and seasoning in bowl, pour onion mixture over and mix lightly. Stuff chops. Place in shallow pan. Bake 1 hour at 350 F.

Notes: Add blackening spice to the stuffing mixture.
Drizzle a bit of oil and some more blackening spice over the chops before baking.




2 tablespoons olive oil, in all
1 teaspoon finely minced onions
1 teaspoon finely minced green onions
1 teaspoon finely minced celery
1 teaspoon finely minced green bell peppers
1 teaspoon finely minced garlic
1/4 pound crawfish tails
2 tablespoons shrimp stock
2 tablespoons bread crumbs
1 tablespoon Creole seasoning
1-1/2 cups Crawfish Bordelaise Sauce (below)
4 filet mignons (6 to 7 ounces each), well marbled, trimmed

heat 1 tablespoon of the oil in a medium skillet over high heat. Add the onions and green onions, celery, bell peppers, and garlic and sauté for 1 minute. Add the crawfish tails, stock, bread crumbs, and 1 teaspoon Creole seasoning and cook for 2 minutes.
Remove from the heat and set aside to cool for at least 15 minutes. Makes 1 cup.

Prepare the Crawfish Bordelaise Sauce, and cover to keep warm.

Sprinkle the remaining 2 teaspoons of Creole seasoning over the meat, using 1/2 teaspoon on each steak and inside its pocket. Use your hands to coat the meat thoroughly, inside and out.

Using a small knife, cut a slit about 2 inches long into the side of each steak and cut about 2 inches in to make a pocket. Stand the filets on their uncut edges and open the pockets. Using a spoon, fill each pocket with 1/4 cup of the cooled stuffing.

Heat the remaining 1 tablespoon of oil in a skillet over high heat.
When the oil is hot, add the filets and sauté until rare, for about 3 minutes on each side, or medium rare, about 4 minutes on each side.

To serve, place 1 filet on each of 4 dinner plates and cover with a generous 1/3 cup of the sauce. Makes 4 main-course servings




1 tablespoon minced shallots
1 tablespoon minced garlic
1 teaspoon Creole seasoning
1/2 cup dry red wine
1/4 pound crawfish tails
1/2 teaspoon salt
4 turns freshly ground black pepper
1-1/2 cups Veal or Beef Glaze (thickened veal or beef stock)
2 tablespoons unsalted butter, at room temperature.
1 tablespoon chopped green onions

Combine the shallots, garlic, and Creole seasoning in a small non-reactive saucepan and place over high heat and cook for 30 seconds. Watch carefully so it doesn't burn. Add the wine and bring to a boil. Add the crawfish, salt, and pepper and bring back to a boil.

Stir in the glaze and bring back to a boil. Reduce the heat and simmer, skimming off the fat and impurities several times for 10 minutes. Turn up the heat to high, skim the remaining impurities from the top of the sauce, and cook for 1 to 2 minutes.

Whisk in the butter and continue to whisk until thoroughly incorporated, for about 30 seconds. Add the green onions and remove from the heat.




1 pound Ground chuck
1/2 cup Onion; chopped
1/2 cup Skim milk;
1 Egg; beaten
1/2 teaspoon Dry mustard
1/2 teaspoon Salt;
Vegetable cooking spray
Creole Sauce

Combine all ingredients, except cooking spray and Creole Sauce, stirring until well combined. Shape into a loaf, and place in a 8-1/2 x 4-1/2 x 3-inch loaf pan coated with cooking spray. Bake at 350 degrees F for 1 hour. Cool in pan 10 minutes. Invert meatloaf onto serving platter, and pour Creole Sauce over top. Cut meat loaf into 6 slices to serve.




6 pork chops, cut 1-1/2 inches (4 centimeters)thick
3-1/2 teaspoon salt
1 teaspoon pepper
2 tablespoons oil
3 potatoes, thinly sliced or same sized sweet potato, thickly cut
2 onions, thinly sliced
1 green pepper, sliced
1 clove garlic, minced
1 pound (500 grams) tomatoes, chopped
1/2 teaspoon thyme
1 bay leaf
black pepper
4 tablespoons chopped parsley
1 package frozen green beans, Brussels sprouts or chopped spinach, cooked

Rub the pork chops with 2 teaspoon salt and 1/2 teaspoon pepper. Coat the bottom of a casserole dish with the oil. Arrange the potatoes on the bottom. Season with a little salt. Spread the vegetables over them. Spread half the onions over vegetables and
sprinkle on 1/4 teaspoon black pepper. Spread the chops over the onions, and cover with remaining onions, the green pepper, garlic, tomatoes, thyme, bay leaf, parsley and remaining salt and pepper. Cover tightly and bake in a 375 deg f(190 deg C) oven for 1 1/2 hours or until chops are tender. Remove the bay leaf.

Note: A cucumber and pickled beet salad with finely chopped raw onion and olives goes nice with this and some dinner rolls.




1/2 sweet red pepper - cored and seeded
1/2 medium onion
2 eggs
1 pound ground beef
1 pound ground turkey
1 cup bottled chili sauce
3 slices white bread - crumbled
1 (4-1/2-oz) can chopped green chilies
1-1/2 Tablespoons chili powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper

Heat oven to 400F. Finely chop red pepper and onion in food processor. Beat eggs lightly in large bowl. Add pepper mixture, beef, turkey, 1/4 cup chili sauce, crumbs, chilies, chili powder, salt, cumin and ground red pepper. Mix well.

Pat meat mixture into 6 cup ring mold. Invert onto 15-1/2 x 10-1/2 x 1 inch jelly-roll pan; tap mold and remove (if necessary, slip thin metal spatula inside edge of mold). Reshape ring if necessary. Spread top of ring with remaining chili sauce. Bake at 400F for 35 minutes, until center reaches 160F.

Serve with herbed rice pilaf and mixed pepper strips.



DEEP FRIED TURKEY 1  >Back to Top<

10 gallons peanut oil
10 to 15 pound turkey
6 teaspoons salt
6 teaspoons paprika
6 teaspoons white pepper
6 teaspoons cayenne
6 teaspoons accent, optional
16 ounces liquid crab boil concentrate

CAUTION: Not recommended for indoor cooking.

Rinse turkey inside and out.

Mix 1 part crab boil concentrate to 4 parts water. Combine dry ingredients with crab boil solution. Adjust seasoning to taste. Inject turkey (approximately 2 inches apart) with mixture using syringe (available from gourmet kitchen stores.) Cover turkey with foil and refrigerate over night. Heat oil to 350.

CAUTION: Use a grease thermometer to monitor the oil. It may ignite if the temperature goes above 375. Put turkey in basket and CAREFULLY lower it into the pot. Cook 5 minutes per pound. Check in 1 hour using a meat thermometer.

NOTE: This is a great dish, but should only be attempted by someone who has experience with doing this. It is also expensive due to the large amount of oil needed.



DEEP FRIED TURKEY 2  >Back to Top<

2 tablespoons Worcestershire sauce
1 tablespoon liquid crab and shrimp boil (optional)
1/4 cup apple cider
3/4 cup honey
1 (12-ounce) bottle beer
1 tablespoon salt
1 tablespoon ground allspice
1/2 cup Creole seasoning
1/4 teaspoon cayenne
Pinch ground cloves

1 cup salt
1 tablespoon cayenne
1 tablespoon freshly ground black pepper

2 turkeys (8 to 10 pounds each)
About 10 gallons peanut oil

Mix Worcestershire sauce, crab boil, cider, honey, beer salt, allspice, seasoning, cayenne and clove. Put in a food processor and process 5 minutes. Fill a syringe and inject turkeys in the breast and thigh area, as well as the back, wings, and legs. Do
this several times.

Combine salt, cayenne and pepper and rub the mixture over turkeys. Refrigerate turkeys for 24 hours.

Fill a large pot three quarters of the way full with peanut oil and heat the oil to between 350 and 360F. Place 1 turkey in the basket insert and carefully and slowly lower it into the hot oil. Turn the turkey every 10 minutes, using long-handled forks. A whole turkey will take 3 to 5 minutes per pound to cook. It is done when the internal temperature reaches 170 to 180 degrees F on an instant read meat thermometer.

Carefully lift the basket out of the hot oil. This can be done by inserting a broomstick through the handles and having two strong people lift the basket out of the pot. Using the long-handled forks, transfer the turkey to a large brown paper bag and let stand for about 15 minutes before removing to carve.

Repeat for the second turkey.

Carve the turkey and serve.



DEEP FRIED TURKEY 3  >Back to Top<

1 (12 to 15-pound) turkey
5 gallons peanut oil or enough to totally submerge turkey
Tony Chachere Creole seasoning

You also need a large pot (about 40-quarts); it should be large enough to hold 5 gallons of oil and a totally submerged turkey. You will also need a basket that goes with the pot for easy lowering and raising of the turkey, an outdoor burner and a long stem thermometer for keeping the oil at a constant temperature.

Season the turkey inside and out. You can inject it with seasonings. Heat your oil to 360 degrees. Fry the turkey for 3-1/2 minutes per pound. Be careful when lowering and raising the turkey. Do not use water to put out an oil fire. Servings: 12




1 pound ribs, cut into 1-rib portions, or boneless ribs, skewered
2 tablespoons butter, melted
1 tablespoon hot pepper sauce
2 to 4 tablespoons Cajun seasoning
2 tablespoons cracker crumbs or cornflake crumbs

In small bowl mix together butter and hot pepper sauce. In shallow plate mix together Cajun seasoning and crumbs. Dip ribs into butter mixture and then roll in the seasoning mixture. Place ribs an inch apart on an ungreased cookie sheet or other shallow pan and bake in a preheated 350 degree F. oven for 45 minutes, until golden. Serve with blue cheese dressing for dipping, if desired. Servings: 4



DRUNK CHICKEN  >Back to Top<

1 fryer, cut up
Salt, black and red pepper
Onions, bell pepper, and celery, about 1/2 cup each
1 can beer
Small can of V-8 juice
1 can mushrooms
2 tablespoons instant roux

Season chicken with salt, pepper and red pepper, and brown in small amount of oil in iron pot. Remove chicken, add onions, bell pepper, and celery; sauté until wilted well. Return chicken to pot and add can of beer; when it stops foaming, add a small can of V-8 juice. Let cook for a few minutes and add 2 tablespoons Tony Chachere's instant roux to thicken (more or less to your liking). Cook over low heat until done. Just before serving add 1 can of mushrooms. Serve over pasta or rice. Servings: 4




4 duck breasts, halved
1 cup mushrooms, fresh, chopped
1 cup celery, chopped
1/2 teaspoon flour
1/2 teaspoon salt
1/4 teaspoon garlic salt

Cut duck breasts into finger-sized strips, cutting with the grain. Roll each in a mixture of 10 parts flour to one each of sage, salt, pepper. Brown in an iron skillet in one stick of margarine, keeping heat very low and turning often to avoid burning. When brown, remove meat. Now add to skillet mushrooms, onion and celery and cook until soft. Add duck, crumbled bacon, thyme, garlic salt and extra 1/2 stick butter or margarine and simmer for 30 minutes, stirring frequently. Serve alone or over rice or noodles. Yield: 4 servings




1 large chicken, cut up
2 to 3 Tablespoons flour
1/4 cup sifted flour
2-1/2 teaspoon baking powder
1 teaspoon salt
1 egg
1/4 cup milk
salt, pepper and flour

Sprinkle chicken pieces with seasonings and roll in flour. Brown in hot fat. Transfer chicken into kettle; add enough water to cover and simmer until tender. Remove chicken and keep hot. Blend in table-spoons of flour with a little water; add some of the hot chicken broth and then combine with the rest of the broth. Stir until thickened. Add more seasonings if needed. Servings: 4




1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup lemon juice
1/4 cup vegetable oil
4 skinless boneless chicken breast halves

Combine dry spices in small bowl. In Shallow glass dish large enough to hold chicken in a single layer, place lemon juice and oil. Add half of spice mix; stir to combine.

Add chicken breasts, turning to coat both sides. Marinate 30 to 60 minutes at room temperature or 2 to 3 hours in the refrigerator, covered.

Drain chicken from marinade and sprinkle both sides with remaining seasoning mix.

Place breasts on hot grill with the thin ends away from the flames. Cook, turning once, until just cooked through, 3 to 8 minutes per side, depending on heat intensity and thickness of meat. Makes 4 servings.




1 hen
1 pound sausage, cubed
2 onions, diced
1 bell pepper, diced
1 bundle onion tops, diced
1 can diced Ro-tell tomatoes
1 small can tomato sauce
vegetable oil

Season hen and cut into pieces. Heat oil in cast iron pot on medium-high heat. Put pieces in pot and stir often. Continue to brown chicken for about an hour adding water as chicken begins to stick to bottom. When hen is dark brown, add sausage, onions, bell pepper, Ro-tell tomatoes and tomato sauce. Fill with water to cover meat. Boil for one hour, checking water level occasionally. Cook until meat is tender (about 2 hours). Add onion tops and thicken gravy with flour. Servings: 4




2 pounds boneless pork loin roast
3 tablespoons paprika
1/2 tablespoon red pepper (cayenne)
1 tablespoon garlic powder
2 teaspoons oregano
2 teaspoons thyme
1/2 teaspoon salt
1/2 teaspoon white pepper, ground
1/2 teaspoon cumin
1/4 teaspoon nutmeg

Combine all seasonings and rub well over all surfaces of roast. Place roast in shallow pan and roast in 3500 F oven for about an hour, until internal temperature is 155 - 1600 F. Remove from oven, let rest 5 - 10 minutes before slicing. Makes 6 servings.




22 pounds suckling pig
salt and black pepper
6 peeled garlic cloves

juice and zest of 3 lemons
juice and zest of 5 oranges
1/8 cup crab boil
2 cups cane syrup
1 cup Worcestershire sauce
4 cups olive oil

Salt and black pepper the whole pig. Cure the pig for 24 hours under refrigeration. Remove the pig from the refrigerator and rinse thoroughly. Make several slits in the legs of the pigs. Stuff whole garlic cloves into each leg. Lightly oil the pig. Season the entire pig with Cajun seasoning.

In a large mixing bowl, whisk the juice and zest of the lemons, juice and zest of the orange, crab boil, syrup, Worcestershire and olive oil together. Place the pig in a heavy garbage bag and pour the marinade over the pig. Tie the bag tightly, pressing all of the air out of the bag. Marinate the pig for 2 days, turning the pig occasionally. Preheat the oven 175 degrees. Place in the oven and slow roast for 10 to 12 hours.




3 pounds boneless breast of turkey, thawed
1 Tablespoon onion flakes
1 Tablespoon garlic powder
1/2 teaspoon thyme leaves
1/4 teaspoon cayenne
1/4 teaspoon anise seed
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 bay leaf, crushed

Prepare grill using mesquite chips or coals. Brush turkey with oil. Combine remaining ingredients and sprinkle over turkey. Place turkey on grill. Cover grill and cook according to package directions. Wrap in foil and let stand 10 to 15 minutes. Remove netting from turkey and slice it. Yield: 8 Servings.




1 pound ground beef
1 onion, chopped
1 small bell pepper, chopped
2 mirlitons, chopped
salt and pepper to taste
2 Tablespoons butter
1/4 Cup bread crumbs

Preheat your oven to 350°. In an iron skillet brown the ground beef, onion, and bell pepper. Drain the grease when the meat is browned. Put everything back in the skillet and add the mirlitons and salt and pepper. Cook on a slow fire about 30 minutes or until the mirlitons are done. Put the mixture into a greased casserole dish. Top with the bread crumbs. Bake about 20 minutes.

If you can't find mirlitons, use squash.




1/2 pound ground beef
2 tablespoons vegetable oil
1/2 cup onion -- chopped
1 tablespoon green bell pepper -- chopped
2 cups mirlitons -- chopped(2 med)
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons butter or margarine
1 tablespoon parsley -- chopped
1/4 cup bread crumbs

In skillet, brown meat in vegetable oil. Add onion, bell pepper, mirlitons, salt and pepper; cook slowly until well done (about 30 minutes). Fill buttered casserole with mirliton mixture, mixing in parsley. Top with bread crumbs and bake in preheated 350'F. oven 20 minutes.

Notes: Squash may be substituted for mirlitons.




6 to 8 scallions, coarsely chopped
2 ribs celery, diced
1 large red bell pepper, diced
4 skinless, boneless chicken breast halves, cut into pieces
1/4 cup flour
1 teaspoon thyme
1/8 teaspoon cayenne pepper
2 tablespoons butter
1 tablespoon vegetable oil
3 cloves garlic, minced or crushed through a press
1 can (14 ounces) stewed tomatoes, undrained
1/4 cup chicken broth
3 drops hot pepper sauce or more
1 bay leaf
1/4 pound kielbasa or other precooked garlic sausage, diced

In a plastic bag, combine flour, thyme and cayenne, and shake to mix. Add chicken and shake to coat lightly. Remove chicken and reserve excess flour mixture.

In a large skillet, warm 1 Tablespoon of the butter in the oil over medium high heat until the butter is melted. Add the chicken and cook until it is browned all over, about 7 min. Remove chicken to a plate and cover loosely to keep warm.

Add 1 remaining Tbsp. butter to the skillet and heat until melted. Add the garlic and the reserved dredging mixture. Cook, stirring, until the flour is no longer visible, about 1 minute.

Add tomatoes and their juice, the chicken broth, scallions, celery, bell pepper, hot pepper sauce and bay leaf, and bring to a boil over medium-heat. reduce heat to low, cover and simmer, stirring occasionally, until the vegetables are tender, about 15 minutes.

Return the stew to a boil over medium-high heat. Return the chicken (and any juices that have accumulated on the plate) to the skillet along with the sausage, and heat until the chicken is cooked through, about 3 minutes. Remove the bay leaf before serving. 4 Servings



PORK GRILLADE  >Back to Top<

12 pork chops
salt, pepper, cayenne pepper to taste
4 onions
1 bell pepper, chopped
1/2 stalk celery, chopped
6 cloves garlic, chopped
3/4 cup water

Salt, pepper and cayenne chops; add 2 sliced onions and cover with vinegar. Refrigerate for 2-3 days. Remove chops from marinade and brown over medium heat in oil. Add 2 chopped onions, bell pepper, celery and garlic; cook until onions are transparent. Add water, cover and simmer about 45 minutes or until tender. Serve over rice. Servings: 8



PORK ROAST  >Back to Top<

1/2 bell pepper, chopped
4 coves garlic, minced
1 onion, chopped
1 cup chopped celery
1/4 cup oil
2 cups water
4 pound pork roast
salt, pepper, cayenne pepper to taste

Combine bell pepper, garlic, onion, celery, salt and cayenne; cut slits in pork roast and stuff the mixture into slits. Rub the remaining mixture on outside of roast. Brown roast on all sides in oil; add water, cover pot and cook on low for about 3-1/2 hours or until tender. Servings: 6




1 Tablespoon Creole seasoning
6 skinned and boneless chicken breast halves
1/4 cup butter, melted
1 Tablespoon vegetable oil
1/3 cup maple syrup
2 Tablespoons brown sugar
1 cup chopped pecans, toasted

Sprinkle Creole seasoning on both sides of the chicken. Cook chicken in butter and oil in a large skillet over medium heat 4 to 5 minutes on each side or until done. Remove chicken, reserving drippings in skillet. Place chicken on a serving platter; set aside and keep warm. Add maple syrup and sugar to drippings in skillet; bring to a boil. Stir in pecans and cook 1 minute or until thoroughly heated. Spoon pecan mixture over chicken. Chicken mixture can be served over rice. Makes 6 servings




10-1/2 pounds prime rib roast (4 rib)
1/4 cup black pepper
1/4 cup garlic powder
1/4 cup salt
2 onions, thinly sliced

1 tablespoon plus 1 teaspoon salt
1 tablespoon plus 2 teaspoons white pepper
1 tablespoon plus 2 teaspoons fennel seeds
1 tablespoon plus 3/4 teaspoon black pepper
2-1/2 teaspoon dry mustard
2-1/2 teaspoon ground cayenne pepper

Remove fat cap off top of meat (butcher can do this for you) and save. Place the roast, standing on the rib bones, in a very large roasting pan. Then with a knife make several dozen punctures through the silver skin so seasoning can permeate meat. Pour a very generous, even layer of black pepper over the top of the meat (the pepper should completely cover it); repeat with the garlic powder, then the salt, totally covering the preceding layer. Carefully arrange the onions in an even layer on top so as not to knock off the seasoning. Place the fat cap back on top. Refrigerate 24 hours. Bake ribs in a 550F oven until the fat is dark brown and crispy on top, about 35 minutes. Remove from oven and cool slightly. Refrigerate until well chilled, about 3 hours. (this is done so the juices will solidify and the steaks can be cooked rare.) Remove fat cap and discard. With the blade of a large knife, scrape off the onions and as much of the seasonings as possible and discard. Then with a long knife, slice between ribs into 6 steaks (4 will have bones); trim the cooked surface of meat from the 2 pieces that were on the outside of the roast. Season and cook in your favorite way for steaks.

Combine the ingredients of the seasoning mix thoroughly in a small bowl; you will have about 8 tablespoons. Sprinkle the steaks generously and evenly on both sides with the mix. using about 4 teaspoons on each steak and pressing it in with your hands. Heat
a cast iron skillet over very high heat until it is beyond the smoking stage and you see white ash on the skillet bottom--at least 10 minutes. (The skillet cannot be too hot for this method.) Place one steak in the hot skillet (cook only one side at a time) and cook over a very high heat until the underside starts to develop a heavy, black crust, about 2 to 3 minutes. Turn the steak over and cook until the underside is crusted like the first, about 2 to 3 minutes more. Repeat with the remaining steaks. Serve each steak while piping hot. (*NOTE*: If you don't have a commercial hood vent over your stove, this dish may smoke you out of the kitchen. It's worth it! But you can also cook it outdoors on a gas grill; a charcoal fire doesn't get hot enough to "blacken" the steak properly. (FHT-if you have a smoke detector in your house, you will be able to determine if it is working correctly. This is NOT a dish to prepare in an apartment building with a central fire alarm system wired into your smoke detector. It causes great excitement! Also, you can be guaranteed you will meet your landlord.)




Things you will need:
1 to 1-1/2 pounds Smoked sausage, cut into bite sized pieces
1 large onion, chopped
1 large bell pepper chopped
1 Tbsp. minced/chopped garlic
16 to 24 ounces of tomato sauce
1 (10-ounce) can of diced tomatoes and green chilies (Ro-Tel type)
1 can of whole tomatoes (optional)
Cajun seasoning (if needed to taste)
water (if necessary)

Add all ingredients and simmer till sausages are tender and gravy is at desired consistency. Served over white rice, this is really excellent. Goes well with a side dish of buttered corn, any potato dish, and/or buttered peas.




1 chicken, 3.5 lbs, butterflied (split down the backbone, breast intact)
salt and pepper to taste
2 Tablespoons butter
1 cup finely chopped onion
1 cup finely chopped celery
1 cup finely chopped, cored and seeded green pepper
1-1/2 teaspoons finely minced garlic
2 Tablespoons flour
1-3/4 cups canned imported tomatoes, crushed or chopped
1 bay leaf
2 Tablespoons finely chopped parsley

Sprinkle chicken with salt and pepper on both sides. Select a black iron skillet large enough to hold the chicken comfortably when it's spread out. Fold wings under to secure them.

Melt the butter in the skillet and add the chicken, skin-side down. Cover firmly with a plate which fits comfortably inside the skillet and add about 5 lbs of weight to the top of the plate. Cook over low heat until the skin side of the chicken is nicely browned, about 15 minutes.

Remove chicken to a warm platter. Add the onion, celery, pepper, and garlic to the skillet and cook, stirring, until the onions are wilted. Sprinkle with flour and stir to blend. Add tomatoes, bay leaf, salt and pepper, stirring rapidly with a whisk. Bring to a boil.

Return chicken to the sauce, skin-side up. Cover with plate and weight and cook over low heat 45 min more. Remove chicken, cook down sauce briefly with stirring, pour over chicken and sprinkle with parsley.




1 (3 to 4 pound) fryer
1 large onion, chopped
1 bell pepper
3 to 4 cloves garlic
1 can sliced mushrooms, optional
2 cups fresh corn cut off cob
1 large can whole tomatoes

Cut up fryer and season with black pepper, red pepper and salt. Brown fryer in 3 tablespoons oil. Remove chicken from pot and sauté onions, pepper, garlic, and mushrooms. Add chicken back to pot with 2 cups water or chicken broth and tomatoes. Add corn, cover and cook on low heat for 1 hour. Serve over rice. Servings: 4




6 quarts hot water
1/4 cup vegetable oil
3 tablespoons salt
1-1/2 pounds fresh spaghetti, or 1 pound dry

SEASONING MIX  >Back to Top<
2 teaspoons dried thyme leaves
1-1/4 teaspoons ground red pepper (preferably cayenne)
1 teaspoon white pepper
3/4 teaspoon black pepper
1/2 teaspoon dried sweet basil leaves

1 pound plus 4 tablespoons unsalted butter, in all
1 cup very finely chopped onions
4 medium-size garlic cloves, peeled
2 teaspoons minced garlic
3-1/4 cups, in all, Rich Chicken Stock
2 tablespoons Worcestershire sauce
1 tablespoon plus 1 teaspoon Tabasco sauce
2 (16-ounce) cans tomato sauce
2 tablespoons sugar
2 cups very finely chopped green onions, in all

1-1/2 tablespoons salt
1-1/2 teaspoons white pepper
1-1/2 teaspoons garlic powder
1-1/4 teaspoons ground red pepper (preferably cayenne)
1 teaspoon black pepper
1 teaspoon ground cumin (optional)
1/2 teaspoon dried sweet basil leaves

2 pounds boneless chicken (light and dark meat), cut into 1/2-inch cubes.

Place the hot water, oil and salt in a large pot over high heat; cover and bring to a boil. When water reaches a rolling boil, add small amounts of spaghetti at a time to the pot, breaking up oil patches as you drop spaghetti in. Return to boiling and cook to al dente stage (about 4 minutes if fresh, 7 minutes if dry); do not overcook.

Then immediately drain spaghetti into a colander; stop cooking process by running cold water over strands. After the pasta has cooled thoroughly, about 2 to 3 minutes, pour a liberal amount of vegetable oil in your hands and toss spaghetti. Set aside still in the colander.

Meanwhile, thoroughly combine the seasoning mix ingredients in a small bowl and set aside.

In a 4-quart saucepan, combine 1-1/2 sticks of the butter, the onions and garlic cloves; sauté over medium heat 5 minutes, stirring occasionally. Add the minced garlic and the seasoning mix; continue cooking over medium heat until the onions are dark brown but not burned, about 8 to 10 minutes, stirring often. Add 2-1/2 cups of the stock, the Worcestershire and Tabasco; bring to a fast simmer and cook about 8 minutes, stirring often. Stir in the tomato sauce and bring mixture to a boil. Then stir in the sugar and 1 cup of the green onions; gently simmer uncovered about 40 minutes, stirring occasionally.

Heat the serving plates in a 250 degree oven. Combine the ingredients of the chicken seasoning mix in a small bowl; mix well. Sprinkle over the chicken, rubbing it in with your hands. In a large skillet melt 1-1/2 sticks of the butter over medium heat. Add the remaining 1 cup green onions and sauté over high heat about 3 minutes. Add the chicken and continue cooking 10 minutes, stirring frequently. When the tomato sauce has simmered about 40 minutes, stir in the chicken mixture and heat through. To finish the dish, for each serving melt 2 tablespoons butter in a large skillet over medium heat. Add one-sixth of the cooked spaghetti (a bit less than a 2-cup measure); heat spaghetti 1 minute, stirring constantly. Add 1-1/4 cups chicken and sauce and 2 tablespoons of remaining stock; heat thoroughly, stirring frequently. Remove from heat. Roll spaghetti on a large fork and lift onto a heated serving plate. Repeat process for remaining servings. Serves 6




1-1/4 lbs. ground beef
12 Tablespoons chopped green peppers
3/4 cup chopped onions
3/4 cup chopped celery
1/2 cup chopped green onions
1 (15-ounce) can herbal tomato sauce
1/4 cup half and half
1 egg beaten
1 Tablespoon Worcestershire sauce
1/2 cup bread crumbs
1 Tablespoon hot sauce
3 Tablespoons Meat and Poultry Seasoning
2 Tablespoons butter
2 Tablespoons lemon juice
Canned low salt beef broth to thin
Salt and pepper to taste

Combine ground meat, 4 Tablespoons green peppers, 4 Tablespoons onion, 4 Tablespoons celery, 2 Tablespoons green onions, 2 Tablespoons tomato sauce, all the half and half, egg, Worcestershire sauce, bread crumbs, hot sauce and 1 Tablespoon Meat and Poultry Seasoning Blend. Mold the meat mixture into a boat hull with all sides and bottom at least 3/4-inch thick and set aside. In a large sauce pan, sauté in 2 Tablespoons butter all the remaining vegetables until the celery is clear. Add the rest of the tomato sauce, Meat and Poultry Seasoning, and lemon juice and simmer 10 more minutes. Salt and pepper to taste. Place the meat boat into a baking dish, fill with the sautéed vegetables and spoon sauce over the top. Cover and bake in a 350 degree preheated oven until done. To serve, slice meat roll into 1 to 1-1/2-inch thick slices, cover with some of the remaining sautéed tomato sauce and vegetables.




8 green bell peppers
1 cup yellow cornmeal
1-1/2 pounds ground lean beef
1 clove garlic, mashed
1 tablespoon chili powder
1 can (1-poundcan) kidney beans, well drained
1 egg, well beaten
1-1/2 teaspoons salt
1 teaspoon cayenne pepper
1 cup minced onion
1/2 cup tomato sauce
1/4 cup chopped pimento
1/2 cup dry bread crumbs
8 strips bacon
1/2 cup sauterne wine
1/2 cup water

Slice the tops from peppers and remove seeds. Cook cornmeal into a mush in the water and sauterne. (Add more water if necessary.) Spoon the mush into the peppers, spreading mush to line each. Combine the remaining ingredients, except bacon, blend well, and stuff into each pepper. Place peppers side by side in a shallow pan, and top with bacon strips. Add water to the pan. Bake, uncovered, in a preheated moderate oven (325F). Cook for 1 hour, or until done. Serve hot.



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1-1/2 cups Andouille Corn-Bread Stuffing
1 recipe Basic Pie Dough, rolled out into two 9-inch dough rounds, cut in half
4 boned (except for the knuckle or joint at the bottom of the drumstick) chicken legs, the thigh and the drumstick all in 1 piece.
2 teaspoons Creole Seasoning
1 large egg, lightly beaten
2 cups Andouille Cream

Prepare the Andouille corn-Bread Stuffing and the Basic Pie Dough. Preheat the oven to 375F. Line a baking sheet with parchment or wax paper. Spread the meat of the chicken legs open and sprinkle the inside of each with 3/4 teaspoon Creole Seasoning. Sprinkle the outside of each leg with another 1/4 teaspoon Creole Seasoning, and use your hands to coat thoroughly. Stuff the cavity of each leg with 6 tablespoons of the stuffing and close the skin around it. Brush the half-circles of dough with some of the beaten egg and place one leg on each piece with the joint sticking out. Fold the ends over to create a wrapper and place, seam side down, on the baking sheet. Brush the outside of each package with more of the beaten egg and bake until the crust is brown and the chicken tender, for about 35 minutes. Then prepare the Andouille Cream.
To serve, spoon 1/2 cup of the Andouille Cream onto each of 4 dinner plates, and place a baked chicken leg on each. Makes 4 main-course servings

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1 tablespoon olive oil
1/4 cup chopped onions
4 ounces (1/2 cup) chopped andouille sausage
1/4 cup chopped green onions
2 tablespoons chopped celery
2 tablespoons chopped green bell peppers
1 tablespoon minced garlic
1 teaspoon Creole seasoning
1/2 teaspoon salt
3 turns freshly ground black pepper
1 cup coarsely crumbled Jalapeno Corn Muffins
1/2 cup chicken stock

Heat the oil in a large skillet over high heat. Add the onions and andouille and sauté for 1 minute. Add the green onions, celery, bell peppers, and garlic and stir-fry for 1 minute. Stir in the Creole seasoning, salt, pepper, corn muffins, and stock and cook, stirring and shaking the skillet, for 2 minutes. Remove from the heat. Use immediately. makes 1-1/2 cups

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1 tablespoon softened butter
4 large eggs
2 tablespoons seeded and minced jalapeno peppers
2 cups fresh corn kernels, scraped from 3 or 4 blanched ears of corn
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
3/4 cup milk
1 tablespoon vegetable oil

Preheat the oven to 375F. Grease a 12-cup muffin tin with the softened butter. In a large bowl, whisk the eggs with the jalapenos and corn. Stir in the flour, cornmeal, baking powder, and salt. Beat in the milk and oil. Pour the batter into the muffin tin. Bake until golden, for about 25 minutes. Remove from the oven and cool slightly before serving. makes 12 muffins

BASIC PIE DOUGH  >Back to Top<

2-1/4 cups all-purpose flour
1 teaspoon salt
2/3 cup (10-2/3 tablespoons) very cold unsalted butter, cut up, or solid
vegetable shortening, or lard
4-1/2 tablespoons ice water

In a bowl, combine the flour and salt. Add the butter or shortening and work it through with your hands until the mixture resembles coarse crumbs. Using the tines of a fork, stir in the water 1 tablespoon at a time and work it in with your hands just until you have a smooth ball of dough. (don't over handle the dough.) Wrap in plastic and refrigerate for 20 minutes. Remove the dough from the refrigerator and place on a floured surface. If you're making 2 crusts, cut the dough in half and put the second half back in the refrigerator. For each crust, roll out the dough on a floured surface into a circle about 14 inches in diameter and 1/8-inch thick. Gently fold the circle in half then in half again so that you can lift it without tearing it, and unfold it into a 9-inch pie pan. Crimp the edges, or pinch in a decorative border. Fill and bake as directed. makes 2 9-inch crusts



TURDUCKEN  >Back to Top<

20 to 25 pounds whole turkey
4 to 5 pounds whole duckling
3 to 4 pounds whole chicken (or use a larger chicken and place the duckling inside it)
corn bread dressing
sausage stuffing
large roasting pan and rack
cotton string and cheese cloth

Place the cleaned turkey, breast side down, on a flat surface. Cut through the skin along the length of the spine. Using the tip of a knife and starting from neck end, gently separate meat from rib cage on one side. Toward neck end, cut through meat to expose
shoulder blade; cut meat away from and around the bone, severing bone at the joint to remove shoulder blade. Disjoint wing between second and third joints. Leave the wing bones and keep the wing attached to the meat.

Continue separating meat from frame, heading toward the thighbone and being careful to keep the "oyster" (pocket of meat on back) attached to skin, rather than leaving with bone. Cut through ball-and-socket joint to release thighbone from carcass (bird will be open on one side, exposing bones left to deal with). Keep the leg attached to the meat.

Repeat boning procedure on the other side of the bird. Carefully remove carcass and reserve for making stock. You should end up with a flat boneless (except for wings and legs) turkey with the skin intact in one large piece. Cover the boned turkey and set aside (or chill).

Repeat the process on the duckling and chicken, but cut off the first two joints of wings, and debone both stumps of wings and leg drumsticks (cut through flesh at thinnest point and trim around these bones with a knife until they can be removed). Trim excess
skin and fat from necks of birds. If it is your first time deboning a fowl, it is advisable to practice first on the chicken rather than the turkey. Both the chicken and duck will be stuffed inside the turkey and need not be kept perfectly intact. Make stock from the chicken carcass.

Prepare seasoning mix and set aside:

3 tablespoons salt
1 to 2 tablespoons paprika
1 to 2 tablespoons garlic powder
1 to 2 tablespoons pepper
1 to 2 tablespoons dried thyme

Prepare sausage stuffing: Melt butter in large skillet over high heat. Add 3 cups onions and 1-1/2 cups celery. Sauté until onions are dark brown but not burned, about 10 to 12 minutes. Add 2 pounds sausage (southern-style breakfast, Andouille, Kielbasa, or spicy Italian sausage) to the skillet and cook about 5 minutes or until the meat is browned, stirring frequently. Add paprika (3 tablespoons) and minced garlic (3 tablespoons) and cook about 3 minutes over medium heat, stirring occasionally. Stir in 3 cups of chicken stock and bring to simmer. Continue cooking until water evaporates and oil rises to top, about 10 minutes. Stir in 2 cups toasted bread crumbs and mix well. Add more bread crumbs if mixture is too moist.

Prepare a similar amount of another stuffing such as corn bread stuffing.

At least 13 to 14 hours before dinner, assemble the Turducken.

Spread the turkey, skin down, on flat surface, exposing as much meat as possible. Rub 3 tablespoons of seasoning mix evenly on meat. Spread sausage stuffing over the turkey in an even layer approximately 3/4-inch thick.

Place duck, skin down, on top of stuffing. Season exposed duck meat with about 1 tablespoon of seasoning mix. Spread corn bread stuffing in an even layer (about 1/2-inch thick) over the duck.

Arrange the chicken, skin down, evenly on top of corn bread stuffing. Season chicken meat with seasoning mix. Spread remainder of sausage and/or corn bread stuffing on top of chicken.

With another person's help, carefully lift the sides of the layered birds, folding the sides of the turkey together. Have a helper hold the bird while sewing the opening down the back of the turkey together using cotton thread. The bird may not close perfectly, and a strip of cheese cloth can be used to help close the "crack" in the back of the turkey so stuffing will not leak out when the bird is turned over.

Since the turducken has no skeleton, it must be trussed up or it may fall apart in cooking. Tie cotton string around the bird, widthwise, every inch or so along the bird's length. Turn the bird over and place in a roasting rack inside a large roasting pan so it is oriented breast side up and looks like a "normal" turkey. Tie the legs together just above the tip bones.

Heat oven to exactly 190 degrees F. Temperature control is critical since the turducken is so massive that it has to be cooked very slowly at a low temperature. Using an oven thermometer is highly recommended.

Place the bird in the center of the oven and bake until a meat thermometer inserted through to center reads 165 degrees, about 12 to 13 hours. There will be no need to baste, but accumulated drippings will have to be removed from the pan every few hours so that the lower portion does not deep fry in the hot oil. Remove the turducken from the oven and let cool in the pan for an hour before serving. Make gravy according to your favorite recipe.

To serve cut bird in half lengthwise. Carve crosswise so each slice reveals all 3 meats and dressings. Will make 15 to 25 servings.




1/2 cup drippings from the Turducken, plus the reserved duck skin
4 cups eggplants, peeled and chopped
1-1/2 cups onions, chopped
1 cup sweet potatoes, peeled and finely chopped
1 teaspoon garlic, minced
3 bay leaves
1-1/2 teaspoons salt
1-1/2 teaspoons white pepper
1-1/2 teaspoons cayenne
1 teaspoon dry mustard
1/2 teaspoon dried thyme leaves
8 cups turkey, duck or chicken stock
1 cup dark brown sugar, packed
1 cup sweet potatoes, peeled and cut into 1/2-inch dice
3 tablespoons Grand Marnier
1/2 cup green onions, finely chopped

Place the drippings and duck skin in a large skillet over medium-high heat. Add 3 cups of the eggplant and sauté until eggplant starts to get soft, translucent and brown, about 5 minutes, stirring frequently. Add the onions and remaining 1 cup eggplant. Cook until the onions start to brown, about 8-10 minutes, stirring occasionally. Add the finely chopped sweet potatoes. Continue cooking and stirring for 4 minutes. Stir in the garlic and cook 3 minutes, stirring occasionally. Add the bay leaves, 1 teaspoon of the salt, 1 teaspoon each of the white and red peppers, the mustard and thyme. Stir well, scraping the pan bottom as needed.

Stir in 1 cup of the stock into the vegetables and cook 2 minutes, then add 1 more cup of stock. Cook 5 minutes, stirring occasionally. Stir in 1/4 cup of the sugar and cook 2 minutes, stirring occasionally. Add another 1 cup of stock and cook 10 minutes, stirring occasionally. Add the remaining 1/4 cup sugar and 1 cup more stock. Cook 10 minutes, then add another 1 cup of stock and cook 10 minutes more, stirring occasionally. Reduce heat to low and simmer 13 minutes.
Stir in another 1 cup stock and simmer for 3 minutes. Remove from heat and strain well, forcing as much liquid as possible through the strainer.

Place the strained gravy in a 2 quart saucepan. Add the diced sweet potatoes and 1 cup stock. Bring to a boil over high heat, then reduce heat and simmer 3 minutes, skimming any froth from the surface. Stir in the Grand Marnier and continue simmering for 7 minutes, stirring occasionally. Add the green onions, the remaining 1/2 teaspoon each of salt, white and red pepper, and the FINAL cup of stock. Bring gravy to a boil and simmer until it reduces to about 3 cups, about 8 minutes, stirring occasionally. Yield: About 3 cups.



TURDUCKEN 2  >Back to Top<

Since the Turducken takes about 12 hours to cook, you will need to plan your time wisely. The quickest way is to get friends or family members to make the dressings (or, if you're on your own, you will need to make the three dressings the day before boning the fowl and assembling the Turducken).

Cover the dressings tightly, and refrigerate them for several hours so they will be well-chilled before you place them in the meat. You can bone the meat (be sure to save the bones for stock) and assemble the Turducken the day before cooking -- and family or friends can have fun helping you with this, too! Keep the Turducken refrigerated until ready to cook. Make the gravy after the Turducken comes out of the oven.

To stuff the Turducken itself, you will need about 7 cups of the andouille dressing, about 4 cups of the cornbread dressing, and about 3 cups of the oyster dressing. It's also nice to serve additional dressing from bowls at the table, so you are told in the list of ingredients how many times to multiply each dressing recipe to have plenty extra.

If you're inexperienced at boning fowl, start with the turkey; because of it's size, you can more easily see the bone structure. After boning the turkey, the duck and the chicken will go much faster. Remember, each time you do a Turducken it gets easier; it doesn't take magical cooking abilities, it just takes care.

Ingredients for assembling the Turducken:

4 recipes Andouille Smoked Sausage Dressing
2 recipes Cornbread Dressing
4 recipes Oyster Dressing
20 to 25 pound turkey
4 to 5 pound domestic duckling
3 to 3-1/2 pound young chicken
7 tablespoons Creole seasoning
5 recipes Sweet Potato Eggplant Gravy

Tools needed:

One small hammer
One 3-inch needle; a "packing" needle with a curved tip works well
One 15 x 11-inch baking pan, at least 2-1/2 inches deep
One pan, larger than the 15 x 11-inch pan, that the smaller pan will fit inside

Make the three dressings, then refrigerate.

Boning the fowl.

It's helpful to keep the following in mind:

Your guests will each end up with one piece of completely boneless turkey meat, one piece of completely boneless duck meat, and one piece of completely boneless chicken meat.

Be careful not to pierce the skin except for the initial slits. Cuts in the skin tend to enlarge during cooking and make the end result less attractive, as well as more dry.

Allow yourself plenty of time, especially if you're a beginner. And even if you're experienced, approach the boning procedure with a gentle, careful touch - the meat is not tough and you want to end up with as much of it as possible.

Bone one side of each bird -- either the left or the right - before doing the other side.

Use a sharp boning knife and use mainly the tip; stay close to the bone at all times with the knife.

It's worth the time and effort!

To bone the turkey:

Place the turkey, breast down, on a flat surface. Make an incision the entire length of the spine through the skin and flesh. Starting from the neck end and using the tip of the knife, follow as closely to the bone as you can cut, carefully teasing the skin and meat away from the frame. Toward the neck end, cut through the meat to expose the shoulder blade (feel for it first and cut through small amounts of meat at a time if you have trouble locating it); cut the meat away from around the bone and sever the bone at the joint so you can remove the blade.

Disjoint the wing between the second and third joint; free the heavy drumstick of the wing and remove it, being careful to leave the skin intact. Continue teasing the meat away from the backbone, heading toward the thighbone and being careful to keep the "oyster" -- the pocket of meat on the back -- attached to the skin instead of leaving it with the bone.

Cut through the ball-and-socket joint to release the thigh bone from the carcass; you should now be able to open the bird up more in order to better see what bones are still left to deal with. Continue teasing the meat away from the carcass until you reach the center front of the breast bone. Then very carefully separate the skin from the breast bone at the midline without piercing the skin (go slowly because the skin is very thin at this point).

Repeat the same boning procedure on the other side of the turkey, with the turkey still breast down. When both sides are finished, carefully remove the carcass. Save carcass for stock or gumbo.

Remove the thigh and leg bone on each side as follows: being careful not to break through the skin, use a small hammer to break the leg bone completely across, about two inches from the tip end. Then manipulate both ends of the bone with your hands to be sure the break is complete. Leave the tip of the bone in, but remove the
leg bone and thigh bone as one unit. To do this, cut the meat away form around the thigh bone first, using the knife tip; then, holding the thigh bone up with one hand, use the other hand to carefully cut the meat away from around the leg-thigh joint. (Don't cut
through this joint, and don't worry if it seems as if you're leaving a lot of meat around the joint it can't be helped, and besides, it will add flavor to the stock you make with the bones!)

Then use the blade of the knife to scrape the meat way from the leg bone; remove the leg-thigh bone. With your hands or the knife, one by one remove as many bin bones from the leg meat as possible. Then, if necessary, pull the tip of the leg bone to turn the meat to the inside, so the skin is on the outside and it looks like a regular turkey again. Refrigerate.

To bone the duck:

Place the duck, breast down, on a flat surface and follow the same procedures you did to bone the turkey, except this time you will remove all of the bones, instead of leaving in part of the wing and leg bones.

To bone each wing, cut off the first two joints of the wing, leaving the wing's drumstick. Cut the meat from around the drumstick and remove this bone.

When you reach the thigh, follow the thigh-leg bone with the knife blade to release the bone as one unit; again, be careful not to cut the skin.

Trim some of the excess skin and fat from around the neck area. Cut the skin in small pieces and reserve it for making the gravy. Discard the fat. Refrigerate the duck and skin pieces.

To bone the chicken:

Use precisely the same procedure to bone the chicken as you used to bone the duck.

To assemble the Turducken:

Spread the turkey, skin down, on a flat surface, exposing as much meat as possible. Sprinkle the meat generously and evenly with a total of about 3 tablespoons of the Creole seasoning, patting the seasoning in with your hands. (Be sure to turn the leg, thigh and wing meat to the outside so you can season it too.)

Stuff some of the cold andouille dressing into the leg, thigh and wing cavities until full but not tightly packed. (If too tightly packed, it may cause the leg and wing to burst open during cooking). Spread an even layer of the dressing over the remaining exposed meat, about 1/2 to 3/4 inches thick. You should use a total of about 7 cups dressing.

Place the duck, skin down, on top of the andouille dressing, arranging the duck evenly over the dressing. Season the exposed duck meat generously and evenly with Creole seasoning, using about 1 tablespoon, and pressing it in with your hands. Then spread the cold cornbread dressing evenly over the exposed duck meat, making the layer slightly less thick than the andouille dressing, about 1/2 inch thick. Repeat with the chicken and the oyster dressing.

Enlist another person's help to carefully lift the open Turducken into an ungreased 15x11 baking pan that is at least 2-1/2 inches deep. (NOTE: this pan size is ideal because the Turducken fits snugly in the pan and stays in the proper shape while cooking).

As you life the Turducken into the pan, fold the sides of the turkey together to close the bird. Have your helper hold the turkey closed while you sew up all the openings, making the stitches about 1 inch apart. When you finish sewing up the Turducken on the first side, turn it over in the pan to sew closed any openings in the other side. Then tie the legs together, just above the tip bones. Leave the turducken to cook, breast side up, in the pan, tucking in the turkey wings.

Place the Turducken pan in a slightly larger pan with sides at least 2-1/2 inches deep, so that the larger pan will catch the overflow of drippings during cooking. Season the exposed side of the Turducken with about 2 tablespoons of Creole seasoning, patting it in with your hands. Refrigerate until ready to bake.

Bake the Turducken at 190F, about 12 hours, until done, or until a meat thermometer inserted through to the center reads 165F. (NOTE -- there's no need to baste, but you will need to remove accumulated drippings from the Turducken pan every couple of hours so that the lower portion of the turkey doesn't deep fry in the hot oil. When done, remove the Turducken from the oven and let rest and cool for 1 hour. Meanwhile, make the gravy with some of the pan drippings and the reserve duck skin.

With strong spatulas inserted underneath (remember there are no bones to support the birds' structure), carefully transfer the Turducken to a serving platter and present it to your guests before carving. Be sure to make your slices crosswise so that each slice contains all three dressings and all three meats. Serve additional bowls of the dressings on the side.









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