Do something different and tasty this holiday season! Since the usual turkey recipes get boring year after year, a little Cajun infusion might just spice up your holiday meal this season! Here is a tried and true recipe I’m sure you’ll love.
- 1 15-18 lb. turkey
- 6 lbs. butter
Cajun seasoning (see below)
- 1 teaspoon Kitchen Bouquet
- 4 1/2 tablespoons paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 5 teaspoons salt
- 1 teaspoon dried thyme leaves
- 1 teaspoons dried oregano
- 1/2 teaspoon dried basil
- 1 1/2 teaspoon ground white pepper
- 3/4 teaspoon ground red pepper
- 1/2 teaspoon black pepper
Combine all ingredients in a small bowl. Use as much of the Cajun seasoning as you need for rubbing the turkey and store in an airtight container for up to 3 months. Use as much or as little as you see fit.
Cut four pounds of the butter into small cubes. Set the other two pounds of butter aside. Carefully work your fingers between the skin and the meat of the breast to loosen the skin away from the meat. Work two, of the 4 pounds of butter cubes in between the skin and breast meat and distribute it evenly.
Place the reserved 2 pounds of cubed butter in the cavity of the turkey and distribute it evenly also.
In a small pan, melt the last two pounds of butter, stir in the Cajun seasoning and the Kitchen Bouquet. Place the turkey into a deep roasting pan and gradually pour the melted butter and Cajun seasoning mixture over the turkey, massaging the mixture into the skin as you go along.
Place the turkey into a preheated 450-degree oven and roast one hour uncovered. After the first hour, cover the turkey with aluminum foil and continue to roast until the turkey is done (15 minutes per pound). Be sure to baste the bird every half hour to ensure you get a crisp, golden, crunchy skin.
A Rick & Mel Recipe
Tasso is a New Orleans flavoring secret. You will find it in quite a few dishes here in the Crescent City. It can be hard to find outside of Louisiana so here is the recipe to make it yourself.
Tasso is highly seasoned and strong flavored smoked pork. It adds a great flavor to a variety of dishes. Give it a try the next time you need a Smokey flavor added to one of your dishes.
- 8-10 pounds boneless pork butt
- 3 tablespoons paprika
- 4 tablespoons salt
- 4 tablespoons cayenne pepper
- 2 tablespoons white pepper
- 4 tablespoons freshly ground black pepper
- 2 tablespoons ground cinnamon
- 3 tablespoons garlic powder
Trim the pork butt of all excess fat. Cut it into strips about 1 1/2 inch thick and at least 6 inches long. Mix the seasonings together and place in a shallow baking pan. Roll each of the strips of pork butt in the seasoning mixture and place on a large tray. Cover the tray with plastic wrap and refrigerate for a couple of days.
A Rick & Mel Recipe
Crawfish Pie is a simple mixture of crawfish and spices that is baked in a flakey pie crust. Here in New Orleans you can find it in just about any restaurant and it is made a variety of ways. This recipe on mine is a tried and true recipe to surely leave your taste buds happy and your stomach full!
- 1/3 cup celery, minced
- 1/8 cup red bell pepper, minced
- 1/8 cup green bell pepper, minced
- 1 tablespoon Creole seasoning
- 1/3 cup onion, minced
- 1/4 cup scallions, minced
- 1/2 teaspoon salt
- 2 tablespoons flour
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 4 cloves garlic, minced
- 1-1/2 pounds cooked crawfish tail
- 1/2 cup heavy cream
- 4 tablespoons salted butter
- 1 egg, beaten
- 2 1/2 tablespoons bread crumbs
- One 9-inch piecrust, buttered well
Heat oven to 350°F and bake the buttered pie for 9-11 minutes, or until the crust is a light golden brown. Set aside to cool. Increase the oven temperature to 375°F.
In a large skillet, melt the butter. Sauté the bell peppers, celery, onions, scallions, Creole seasoning and salt over a medium-high heat and be sure to stir the mixture occasionally until vegetables soften, about 4-5 minutes. Add the flour, mix well, and cook 2-3 minutes. Remove the mixture from the heat and stir in the crawfish. Add the garlic, return to the heat, and cook for 1-2 minutes. Add the Worcestershire sauce, hot sauce, and green onions and cook 2-3 minutes. Stir in the heavy cream. Remove from heat and add the egg slowly being careful not to scramble the egg. Now, stir in the bread crumbs.
Pour the mixture into the 9 inch piecrust, brush the edge of the crust with olive oil. Bake the “Crawfish Pie” in 375 degree oven for 20-30 minutes, or until the crust is lightly browned.
Remove from the oven and let stand for 5 minutes.
A Rick & Mel Recipe