Recipe Makes 12 servings.
NOTES: A leftover turkey carcass is excellent for this recipe instead of chicken. Boil carcass; remove meat from bones and reserve stock as you would for chicken. This recipe is better if made the day before and refrigerated. If not made the day before, begin preparing it in the morning if it is to be served at night.
Source: Sunday Dinner Newsletter
Cajun Recipes-Cajun and Creole Recipes
Alligator | Appetizers/Snacks | Beef/Pork | Beverages | Bread/Rolls | Breakfast/Brunch Recipes | Cajun Jokes | Candy | Cajun Cooking Terms | Casseroles | Chicken/Turkey/Cornish Hens | Christmas | Close Clone/Copy Cat | Condiments/ Dips/Relish | Desserts | Fish/Seafood | Etouffee/Gumbo/Jambalaya | New Orleans Restaurant | Pasta/Pasta Sauce/Rice/Beans | Preserves/Jams/Jelly | Salad/Salad Dressing | Sandwiches/Po' Boys | Seasoning/Sauce/Rub/Roux | Sides /Vegetables/Gravy/Dressing | Soup/Stew/Chili | Wild Game | View All