How do you make your turkey (toppings-seasonings)?
March 31, 2010 by admin
Filed under Cajun Food FAQ
i am looking for a new flavor for my turkey this year.
I ussually get about a 15 lb bird.
I am feeding about 6 people but we like to have ALOT leftover.
But i want to try a new flavor this year.
I ussually dust it with cajun seasoning, soul food seasoning and a little garlic pepper-or lemon pepper.
And poultry seasoning. Butter the skin ,and under the skin,everywhere.
Sounds like too much but it was delicious.
but whats something new i can try.
the whole–pineapple and cherry thing is a no go.
Hubby dont like it.
I smoke it- not bake it.
Cajun smoked turkey & pork roast recipe by the bbq pit boys
February 3, 2010 by admin
Filed under Cajun and Creole
This Cajun style Turkey and Pork Loin holiday roast, smoke tender and moist, will give your guests a Holiday or Thanksgiving Turkey and Pork dinner they’ll never forget. It’s that good. Watch how easy it is to do with a few tips and techniques by the BBQ Pit Boys.
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Good Time Eatin' in Cajun Country: Cajun Vegetarian Cooking (Healthy World Cuisine)The wonderful flavors and spices of Cajun cooking are now available to vegetarians. Donna Simon shows us how to make delicious vegetarian versions of File Gumbo, Boulettes, Red Beans and Rice, Blackened Tofu and much, much more.
Deep fried turkey cajun style recipe dirty rice recipe cajun style deep fried turkey
July 27, 2009 by admin
Filed under Cajun and Creole
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Cooking With Cajun Women: Recipes and Remembrances From South Louisiana KitchensIn an effort to illustrate how the seemingly simple culinary traditions of rural South Louisiana and the women behind the stoves promote cultural pres... Read More >
Atlanta Meat Market Shows Cajun Turducken Preparation – Part 2 – Finishing Turkey Deboning
April 8, 2009 by admin
Filed under Cajun and Creole
Cajun Turduckens start with a semi-boneless turkey. Douglasville Retail Meat and Smokehouse owner David Widaski finishes the turkey deboning process, showing some of the trickier parts where greater safety is required to finish this popular Cajun recipe. This is part 2 of a 4 part series for Thanksgiving and Christmas. Visit channel to see the other videos in this se…
Suggested Reading:
Cooking With Cajun Women: Recipes and Remembrances From South Louisiana KitchensIn an effort to illustrate how the seemingly simple culinary traditions of rural South Louisiana and the women behind the stoves promote cultural pres... Read More >
The Thanksgiving Turducken Tradition
December 3, 2008 by admin
Filed under Cajun Traditions, Main Course Meals, Meat and Poultry
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This very unique Cajun delicacy, turducken, is one big mixture of turkey, duck, and chicken. The boneless turkey is stuffed with boneless duck, which itself is stuffed by boneless chicken. The name turducken comes from a mixture of the three words turkey, duck, and chicken.
