Wild Duck and Andouille Sauce Piquant
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cajun Main Dish
Poultry
Amount Measure Ingredient — Preparation Method
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1 cup Olive oil (for roux)
3 cups Plain flour (for roux)
3 cups Onions — chopped
1 cup Bell pepper — chopped
3 cups Geen onions — chopped
2 cups Parsley — chopped
Water
2 tablespoons Garlic — finely chopped
3 cups Chablis wine
1/2 teaspoon Dried mint — crushed
11 cups Tomato sauce
3 tablespoons Lea & Perrins
6 teaspoons Louisiana hot sauce
5 teaspoons Salt
1 pound Andouille — sliced 1/4″ thick
2 1/2 pounds Wild duck breasts
Brown off duck breasts in some olive oil. Make a roux with oil and flour
(see Justin’s recipe posted earlier). Add onions, bell pepper, green
onions, and parsley to roux. Stir and cook. Add one cup water and
garlic. Cook. Add wine and some more water. Add other seasonings and
tomato sauce. Mix well. Add andouille (or smoked sausage) and duck
breasts. Stir. Simmer on low heat for 3 to 4 hours.
Stir occasionally. Add more salt and cayenne to your taste. Makes about 3
gallons, so this is for alot of people. Serve over spaghetti or rice. From
Justin Wilson’s “Outdoor Cooking With Inside Help”
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SOUTHERN FRIED CHICKEN BY PAUL PRUDHOMME
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Cajun
Amount Measure Ingredient — Preparation Method
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—–SEASONING MIX—–
1 tablespoon + 1 tsp salt
2 teaspoons Onion powder
1 1/2 teaspoons Black pepper
1 1/2 teaspoons Rubbed sage
1 teaspoon White pepper
1 teaspoon Thyme
1/2 teaspoon Garlic powder
—–INGREDIENTS—–
18 Boneless chicken breasts — skinned
2 cups Flour
2 Eggs
2 cups Milk
3 cups Vegetable oil
In a small bowl, combine salt, onion powder, black pepper, sage, white
pepper, thyme and garlic powder to make the seasoning mix. Mix seasoning
ingredients well.
Sprinkle the seasoning on chicken and rub in. Seal chicken in a plastic
bag and refrigerate overnight, if possible.
Remove chicken from refrigerator at least 1 hour before cooking.
Place flour in a pie pan and set aside In a wide shallow bowl, beat eggs
and milk and set aside.
In a large deep skillet, heat oil to 375 degrees.
Just before frying, dredge chicken in flour, shake off excess.
Immediately place chicken in egg mixture and back into flour once again.
Place in hot oil in a single layer and fry until crisp before turning.
Turn only once.
Source: Paul Prudhomme’s Seasoned America
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