Big Easy Foods Louisiana Cuisine

  A series of authentic Thanksgiving recipes from Louisiana   Turduckens are rare, and they are also know as the roast without equals, so it makes sense that we would serve them in a city of fantastic appetites like New Orleans.  A Turducken is a deboned chicken and a duck wrapped inside a deboned turkey. Between the layers of meat, we will add a delicious cajun cornbread stuffing that will make the meal even more delicious. (Click here for the Cajun Cornbread recipe) Ingredients 1 (20-25) lb turkey, deboned with legs and wings still attached 2 to 3  tbsp poultry Tony Chacheries seasoning Cajun cornbread stuffing (click here for the recipe) 1 (5 to 6 lb) duckling, deboned 1 (3 to 4 lb) chicken, deboned Cooking Directions 1. Make the turkey flat. Spread the turkey skin side down on a flat surface, then rub the whole turkey with Louisiana seasoning. Cover the turkey evenly with cornbread stuffing, and spread it in layer of half an inch thickness.  (here is the link of our Cajun cornb

  A series of authentic Thanksgiving recipes from New Orleans The Louisiana staple is dirty rice, and this dish is a Louisiana favorite. Everything Southern complements well with this delicious side dish. Ingredients 2 slices bacon, chopped 1 cup chopped onion  ½ cup chopped green bell pepper ¼ cup chopped celery  2 garlic cloves I chopped  1 jalapeño pepper, seeded and finely  chopped  4 ounces cleaned chicken and/or  duck livers, very finely chopped or pureed (about½ cup)  4 ounces lean ground pork or beef 4 cups cooked and cooled long-grain white rice  ½ teaspoon salt ¾ teaspoon black pepper  2 teaspoons Creole seasoning blend, such as Tony Chachere's  ¼ cup chopped green onions  (scallions)  ¼ cup chopped flat-leaf parsley Hot sauce, to taste   Cooking Directions In a large skillet over medium-high heat, cook the bacon until crisp, stirring often for about 10 minutes, depending on the thickness of the bacon. Use a slotted spoon to transfer the drippings to a s

   A series of authentic Thanksgiving recipes from New Orleans An easy-to-make yet delicious recipe that is tried-and-true and a favorite among family and friends.  Ingredients 2 cans (10.75 ounces each) condensed cream of mushroom soup  1 cup whole milk  1 teaspoon soy sauce  1 teaspoon Worcestershire sauce  ¼ teaspoon black pepper  8 cups cooked bite-size green beans, drained  1 can (2.8 ounces) crisp french-fried onions (French's), divided  Cooking Directions Preheat the oven to 375 degrees Fahrenheit. Combine the soup, milk, soy Worcestershire sauce, black pepper, and the  condensed cream of mushroom soup in a large bowl and blend until smooth. Add the beans and half of the onions to the pot and mix well. Pour into a 9 x 13-inch heat-resistant baking dish. The top of the dish should be sprinkled with the remainder of the onions.  Add another 5 minutes to the baking time. It is best to serve this dish warm.  Enjoy! Big Easy Foods Louisiana Cuisine

  A series of authentic Thanksgiving recipes from New Orleans The cornbread can be made ahead of time or you can use cornbread that has already been baked.  You can actually prepare the dressing a day ahead and keep it in the refrigerator until an hour before serving   There are 8-10 cups of stuffing in this recipe, which is enough for stuffing a turkey, Ingredients 4 tablespoons rendered bacon fat  1/4 pound Big Easy andouille sausage diced  1/4 pound hot pork Big Easy sausage meat, removed from casing 1 medium chopped onion 1 stalk celery, diced 1/2 green bell pepper, diced 1 minced clove garlic 2 cups peeled crawfish tails, chopped 2 chopped green onions 1 small chopped jalapeño pepper 1 teaspoon chopped fresh parsley  Leaves from 1 sprig fresh thyme  1 tablespoon Tony Chacheries Louisiana Seasoning 6 cups crumbled Basic Corn Bread 2 cups chicken stocks 1/2 cup heavy cream 2 eggs, lightly beaten  Salt  Freshly ground black pepper Cooking Directions Using the ba

Pasta Arrabiata With Shrimp  For those who love spicy tomato sauce and pasta, a sure crowd-pleaser.  3 tablespoons olive oil  1 pound large shrimp, peeled  and deveined  salt and freshly ground pepper  1 tablespoon minced garlic  1 teaspoon red pepper flakes  1 (28-ounce) can crushed tomatoes 2 tablespoons chopped fresh basil  or parsley  1 pound linguine or penne pasta, cooked and drained In a large nonstick skillet, heat 2 tablespoons oil over high heat. Sprinkle salt and pepper all over the shrimp. Saute until pink all over, about 2 minutes. Spoon onto a platter using a slotted spoon.  The skillet should be heated on medium-low with the remaining oil. About 1 minute after adding garlic and red pepper flakes, stir frequently  until aroma  is released. To thicken, simmer tomatoes, salt and pepper, uncovered, for 15 minutes over low heat. Immediately remove from heat, add shrimp with their juices, and basil. Combine all ingredients in a bowl and pour over pasta. Then toss it all togeth