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
——– ———— ——————————–
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”

– - – - – - – - – - – - – - – - – -

If you enjoyed this post, make sure you subscribe to my RSS feed!

Filed in Cajun Recipes on Monday, October 19, 2009 · Andouille, bell, bell pepper, Brown, chablis wine, cup, cup olive oil, cup water, dish poultry, Duck, duck breasts, flour, green onions, Justin, Justin Wilson, Louisiana, louisiana hot sauce, measure ingredient, oil, Olive, plain flour, Preparation, Recipe, roux, roux 3, Salt, Sauce, Stir, teaspoons salt, Tomato, tomato sauce, water, Wild, wild duck · Comments Off

Turkey Bayou Burgers

Recipe By : Sheila Lukins, Parade magazine, 5/22/94
Serving Size : 4 Preparation Time :0:30
Categories : American Cajun
On The Grill

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground turkey
2 each scallions, 3 inches of top left on — thinly sliced
1 each red bell pepper — finely chopped
1 teaspoon garlic — minced
2 tablespoons cilantro — chopped
3/4 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon paprika
red pepper flakes to taste
salt and pepper to taste
4 each hamburger buns — toasted
1/4 cup regular or reduced calorie mayonaise
type dressing
1 each ripe avocado — sliced

prepare hot coals for grilling.
place the grounf turkey in a bowl and mix well with the scallions,
bell pepper, garlic, cilantro, and spices. season to taste with salt and
pepper. gently form into 4 patties.
grill patties over hot coals, 3 inches from heat, for about 5 or 6
minutes per side.

– - – - – - – - – - – - – - – - – -

NOTES : 346 calories, 13g fat, 62 mg cholestorel.

If you enjoyed this post, make sure you subscribe to my RSS feed!

Filed in Cajun Recipes on · Bayou, bell, bell pepper, Burgers, cilantro, ground, ground cumin, ground turkey, hamburger buns, hot coals, magazine, measure ingredient, Parade, parade magazine, pepper, Preparation, Recipe, red bell, red pepper flakes, ripe avocado, Salt, salt and pepper, Serving, Sheila Lukins, Size, teaspoon, teaspoon garlic, teaspoon paprika, turkey, turkey bayou · Comments Off