Turkey Time - The Alternative
Contributed by: Cajun Clark
Thanksgiving is a major holiday for many of us; a time to count one's blessings, get together with family and friends, eat too much, then fall asleep while watching the football game. YES!
Now ol' mon Caj isn't going to tell you how to cook a turkey,
you can find more than you'll ever want to know at:
But he will give you a couple of great side dishes, and an
alternative recipe if you don't like turkey--Patty's Cajun
Seafood Gumbo. No, if you want to know how to make Cajun Fried
Turkey you'll have to look in Cajun Clark's Cookbook: One Inch
From the Top--The Only Way to Cook! http://www.cajunclarks.com
Okay, let's do it to it. Enjoy!
Green Beans, Caj's Mother's Original Recipe
- 2 cans green beans
- 1 can celery or mushroom soup
- Onion rings
BAKE at 350°F 'til hot.
Green Beans as Interpreted by Caj
- 2 cans cut green beans, drained
- 1 can cream of celery or cream of mushroom soup
- 1 can onion rings
MIX green beans, soup and 1/2 of onion rings. POUR into baking
dish. TOP with balance of onion rings. BAKE at 350°F until hot.
Candied Louisiana Yams
Aunt Pet, from whom this recipe came, was a fixture and known
for good Southern cooking in her neck of the woods.
- 4 to 5 medium size yams
- 1 cup sugar
- Pinch salt
- 3 or 4 slices lemon
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3/4 stick butter
- 1 tablespoon flour
- 1/4 cup orange juice
PEEL yams, CUT in serving size pieces. PLACE in buttered 9x12x2
baking dish. MIX sugar, flour, salt and spices. SPRINKLE over
yams, DOT with butter, and DRIZZLE on orange juice. TOP with
lemon slices. BAKE at 400°F for 1 hour, or until yams are
tender and thick syrup has formed. BASTE 2 or 3 times during.
Note: For more yam (sweet potato as some folk's calls 'em)
recipes go to http://www.cajunclarks.com
This next recipe is for you folks who want something different
on Turkey Day, any day for that matter:
Patti's Seafood Gumbo
Not only is Patti a true genteel Southern Lady she's known for
her expertise when it comes to cooking Cajun.
- 4 pounds peeled shrimp
- 2 quarts oysters in their juice
- 1 pound white crab meat
- 1 pound crab claws
- 2 tablespoons Tony's seasoning, or to your taste
- 1/2 cup oil
- 1/2 cup flour
- 1 large white onion, chipped
- 2 tablespoons minced garlic
- 1 cup green onion tops
- parsley, to taste
In large magnalite soup pot heat oil. Add flour and make a dark
brown roux. Add white onion and garlic. Sauté' 'til tender.
Stir constantly on low heat. (Season your shrimp in bowl on
the side.) Add shrimp--stir in well. Add water (10 cups or so).
Simmer this for 30 minutes. Add oysters and crabmeat. Simmer
another 30 minutes. Add parsley (to taste) and green onions
along with this. If too thick, add more water. Cook more.
Serve over rice--add "filet" when you serve in bowl.
Special Announcement! Da ol' mon is writing another cookbook:
Cajun Clark's Friends' Holiday Cookbook. This one-of-a-kinder
will feature holiday customs from around the world and the
recipes associated with them; all from Caj's valued Fortnight
Subscribers. For more information check out
Cajun Clark's monster 659-page eCookbook is no longer available. His second cookbook in the series, with nearly 500 recipes
is Sweet & Sassy! http://www.cajunclarkssweetandsassy.com
You can grab a copy of Cajun Clark's Selected Freebies at