Louisiana Deep Fried Turkey (How To Make A Cajun Butter Injection, How To Season And How To Cook)
In this video, I show how to prepare and fry a turkey Cajun style. I included seasoning the turkey and butter injection sauce recipe. I give a good tip on how to measure the exact amount of cooking oil for turkey frying. I also fried Chicken and Pork in this video. Happy Thanksgiving everyone!
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Kenneth Temple's Gumbo Ya-Ya | An Introduction to Cajun and Creole Cooking | Food Network
Gumbo Ya-Ya with chicken and smoked sausage sings with the flavors of Louisiana as Kenneth Temple says!
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Hailing from New Orleans, Chef Kenneth Temple’s cooking style is inspired deeply by his southern roots and the fusion of cultures that comprise traditional New Orleans cuisine. Join him in the kitchen as he teaches us how to make gumbo, jambalaya and more favorites.
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Gumbo Ya-Ya
RECIPE COURTESY OF KENNETH TEMPLE
Level: Intermediate
Total: 1 hr 45 min
Active: 45 min
Yield: 8 servings
Ingredients
3/4 cup canola oil
2 pounds chicken wings, drumettes and flats separated, tips removed
1/4 cup plus 2 tablespoons Creole seasoning
1 cup unbleached all-purpose flour, plus more as needed
3 stalks celery, chopped
1 medium Spanish or white onion, chopped
1 bell pepper, chopped
5 cloves garlic, finely chopped
1 teaspoon cayenne pepper
2 bay leaves
5 sprigs fresh thyme
12 cups low-sodium chicken stock
24 ounces smoked sausage, sliced 1/4 inch thick
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground black pepper
3 cups cooked white rice, for serving
1 bunch green onions (3 to 4 bulbs), sliced 1/4 inch thick, for serving
1/4 cup finely chopped flat-leaf parsley leaves, for serving
Directions
Heat 1/2 cup of the oil an 8-quart heavy-bottomed pot over medium to medium-high heat. Coat the chicken wings with 2 tablespoons of the Creole seasoning in a large bowl. Pour 1/4 cup of the flour over the chicken and coat evenly, then slowly add additional flour as needed until all of the chicken is completely coated (see Cook's Note). Working in batches, fry the chicken wings until golden brown, about 3 minutes per side. Transfer the wings to a paper towel-lined plate and set aside.
Carefully add the remaining 1/4 cup oil to the pot and heat until smoking (there should be a thin faint white smoke coming off the oil). Whisk in the remaining 3/4 cup flour and cook, whisking continuously, over medium-high heat until it turns into a dark chocolate brown roux. If the roux is browning too quickly, remove the pot from the heat and continue whisking until the roux reaches the desired color. Turn the heat down to low and stir in the celery, onions and peppers with a wooden spoon, scraping the bottom of the pan, until the vegetables are coated with the roux, about 1 minute. Add the garlic, cayenne, bay leaves, thyme and 2 teaspoons Creole seasoning and turn up the heat to medium-high. Whisk in the chicken stock in three parts to make sure it’s fully incorporated. Add the chicken wings, sausage, Worcestershire sauce and 1 tablespoon plus 1 teaspoon Creole seasoning. Stir to combine.
Bring to a boil, then reduce the heat to low and simmer, uncovered, using a ladle to skim off any foam that rises to the top, until the gumbo is slightly reduced and thickened, about 1 hour. Stir in the remaining 2 tablespoons Creole seasoning, 1 teaspoon salt and 1 teaspoon pepper. Combine the green onions and parsley in a small bowl or on your cutting board.
To serve, ladle the gumbo over bowls of cooked white rice and garnish with the green onion and parsley mixture.
Cook’s Note
The amount of flour needed to coat the chicken wings may vary since wings can vary in size. Adding liquid to a roux will lighten the color of the gumbo. Remember, the darker the roux, the less thickening power it has.
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Kenneth Temple's Gumbo Ya-Ya | An Introduction to Cajun and Creole Cooking | Food Network
Thanksgiving Turkey Recipe
New Orleans native Charlie Andrews demonstrates on how to prepare and cook a turkey. This is not just your regular turkey that we baste with butter and bake. We inject and baste the turkey with a Cajun creole butter, and we bake in on a low temperature for 3 hours. Once the turkey is bake, we take the fat and meat drippings released by the turkey and we make a delicious and flavorful turkey gravy. This recipe is perfect for any holiday occasion. Hope you'll be willing to give this recipe a try!
Thanksgiving Turkey with gravy recipe link
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HOW TO BOIL TURKEY NECKS | LOUISIANA STYLE!
Louisiana Boiled Turkey Necks
Spicy, tender, and full of flavorful! Louisianans love a good boil! Try this recipe and you’ll see why!
4-5 lbs turkey necks
2 bell peppers (roughly chopped)
1 large onion (roughly chopped)
1 whole celery stalk (chopped)
2 cloves garlic (peeled)
1 cup shrimp and crab boil dry seasoning
1/4 cup chicken bouillon powder
1-2 TBS liquid crab boil concentrate (omit for milder taste)
6 cups water
2 lemons for washing
1-2 tsp accent seasoning (yes, it’s MSG, so it’s *OPTIONAL. Don’t start crying to me about it. I don’t have time.)
**corn and potatoes
For the printable full recipe, ingredient list, AND STOVETOP VERSION:
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