Cajun Turkey Gravy
November 26, 2010 by admin
Filed under Cajun and Creole
Just in time for Thanksgiving Day, here is our simple and fast Cajun Turkey Gravy. This is just the Gravy part, part one covers the Cajun Turkey that gave these drippings. Normally we use the broth for our stuffing to make it Cajun style too. We only use the fat for the roux and add chicken stock or water for the gravy. If you use the broth for your gravy, it WILL increase the heat level many fold…
THE BEST CHEF IN TEXAS!
November 23, 2010 by admin
Filed under Cajun and Creole
Chef DC, chef to the stars featured in Houston 002 magazine shares his famous Cajun style firecracker shrimp recipe and cooks for a crowd at Club Brisas….