A SIMPLE CAJUN RECIPE FOR YOU HERE, I acquired from an old cajun buddy who has been doing this for a long time. This guy cooks turkeys for other people every holiday. Extra money in the pocket.
Jim Guillory's Cajun Recipe:
An old friend of mine, Jim Guillory, from South Louisiana, is a true-blooded Cajun. I met Jim many years ago in Baton Rouge. He owned a meat shop where he sold his own Cajun Specialties. He had Stuffed/Smoked Pork Chops, which I know the recipe and technique for. He also made the best Boudin I ever had. I lived in the area for a couple of years, and immersed myself in the cooking these guys did. I enjoyed the more "country style" cajun, rather than the more upscale creole cooking, such as you would find in New Orleans. Jim took me to visit his mother(she spoke no english, only Cajun/French) a couple of times in Southwest LA, around Pineville. She would send him to a neighbor that sold live birds, that he would pick one out, then have it dressed and ready to be brought home. I remember drainage ditches around Jim's mother's home (in the country). Crawfish loaded! He had a field loaded with traps, and we would ride his tractor around, grabbing the traps, and unloading the crawfish. Oh well, I'm getting side-tracked now. Here is his recipe for Cajun Deep-Fried Turkey, and it is really pretty basic. So here goes....
1 Stick Butter
Cajun Seasoning, your favorite
2 Tbls. Salt
6-8 oz. Garlic Oil
Melt the butter, and add the cajun seasoning, using a couple of Tbls. or so. Spice it up. Add the salt and garlic oil. Blend well, and it should be enough for a med. sized turkey. If you want more, then bump up the recipe.
Jim cooked his turkeys at 300 degrees for about 4 min. per lb.
As in other posts on this type of cooking, I won't go into the whole process of frying the turkey. If you have a deep fryer for these, then just be sure to follow the instructions, safety precautions, etc. Jim preferred to hold his turkeys over-nite, injected, to marinate. He would also rub them with this mixture inside and out. I tried his recipe myself, and it was good, and was and is tried and true with the locals in his area. Go ahead with it, and let me know how you do. There are so many variations, as many as there are "Masters" of frying Turkeys.
I'LL HAVE ANOTHER RECIPE FROM AN OLD FRIEND OF MINE HERE LOCALLY, I'LL OFFER IN ANOTHER POST.
GOOD LUCK, THANKS FOR READING, AND DO NOT HESITATE TO OFFER COMMENTS, SUGGESTIONS, ETC. AND THANKS AGAIN FOR READING MY RAMBLINGS. STEVO
I wish I had pictures of Jim and his cooking, but it has been several years now, before digital, etc.
Jim Guillory's Cajun Recipe:
An old friend of mine, Jim Guillory, from South Louisiana, is a true-blooded Cajun. I met Jim many years ago in Baton Rouge. He owned a meat shop where he sold his own Cajun Specialties. He had Stuffed/Smoked Pork Chops, which I know the recipe and technique for. He also made the best Boudin I ever had. I lived in the area for a couple of years, and immersed myself in the cooking these guys did. I enjoyed the more "country style" cajun, rather than the more upscale creole cooking, such as you would find in New Orleans. Jim took me to visit his mother(she spoke no english, only Cajun/French) a couple of times in Southwest LA, around Pineville. She would send him to a neighbor that sold live birds, that he would pick one out, then have it dressed and ready to be brought home. I remember drainage ditches around Jim's mother's home (in the country). Crawfish loaded! He had a field loaded with traps, and we would ride his tractor around, grabbing the traps, and unloading the crawfish. Oh well, I'm getting side-tracked now. Here is his recipe for Cajun Deep-Fried Turkey, and it is really pretty basic. So here goes....
1 Stick Butter
Cajun Seasoning, your favorite
2 Tbls. Salt
6-8 oz. Garlic Oil
Melt the butter, and add the cajun seasoning, using a couple of Tbls. or so. Spice it up. Add the salt and garlic oil. Blend well, and it should be enough for a med. sized turkey. If you want more, then bump up the recipe.
Jim cooked his turkeys at 300 degrees for about 4 min. per lb.
As in other posts on this type of cooking, I won't go into the whole process of frying the turkey. If you have a deep fryer for these, then just be sure to follow the instructions, safety precautions, etc. Jim preferred to hold his turkeys over-nite, injected, to marinate. He would also rub them with this mixture inside and out. I tried his recipe myself, and it was good, and was and is tried and true with the locals in his area. Go ahead with it, and let me know how you do. There are so many variations, as many as there are "Masters" of frying Turkeys.
I'LL HAVE ANOTHER RECIPE FROM AN OLD FRIEND OF MINE HERE LOCALLY, I'LL OFFER IN ANOTHER POST.
GOOD LUCK, THANKS FOR READING, AND DO NOT HESITATE TO OFFER COMMENTS, SUGGESTIONS, ETC. AND THANKS AGAIN FOR READING MY RAMBLINGS. STEVO
I wish I had pictures of Jim and his cooking, but it has been several years now, before digital, etc.
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