Big Easy Foods Louisiana Cuisine

  A series of authentic Thanksgiving recipes from Louisiana The dressings of south Louisiana are often called stuffings because they are made with cornbread. Stuffings and dressings can be made with chicken, oysters, or shrimp, or with ground beef or sausage.  Ingredients 1 fryer about 3.5 lb with the giblets and neck, rinsed in cool water 3 tbsp vegetable oil 1 cup finely chopped yellow onions 1 cup seeded and finely chopped bell peppers 1 cup finely chopped celery 4 cups crumbled country cornbread 1/2 cup chopped parsley leaves 1 large egg, lightly beaten 1 large hard-boiled egg, peeled and finely chopped 1 tsp baking powder 1/2 tsp salt 1/4 tsp freshly ground black pepper 1/2 stick butter, melted Cooking Directions Using a knife, slice the fryer into serving pieces and coarsely chop the giblets.  Put the chicken in a heavy Dutch oven and cover with enough water to cover.  Over high heat, bring to a boil, then reduce heat to medium-low and cover. In about an hour, ...

  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 i...