Recipe of the Week 11-24

The Cajun Fried Turkey

Ingredients

  • 3 gallons peanut oil for frying, or as needed
  • 1 (12 pound) whole turkey, neck and giblets removed
  • 1/4 cup Creole seasoning
  • 1 white onion

Directions

  1. In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags.
  2. Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
  3. Place...[Click here to continue]


Recipe of the Week 11-10

Roast Capon Recipe

Ingredients

  • 1 (8 -10 lb) fresh capons
  • kosher salt, to taste
  • fresh ground black pepper, to taste
  • 2 lemons, quartered
  • 12 sprigs fresh thyme
  • 4 tablespoons unsalted butter or 4 tablespoons unsalted margarine, melted
  • 2...[Click here to continue]


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