Ancestral Seasonings
Cajun Chicken Receipt
Submitted by: GFS JimThe following makes one blender's worth of sauce. One blender will do a 14 lb Turkey or any number of chickens equaling 14 or 15 lbs in weight.
Now here we go.....
- Add the following to a blender:
3 ea - 3 fluid oz bottles of Onion Juice
2 ea - 3 fluid oz bottles of Garlic Juice
2 fluid ounces of Worchestershire Sauce
2 tablespoons of Mustard (just regular ole yellow French's)
3 fluid ounces of Louisiana Hot Sauce
1/5th of a 17 oz shaker of Tony Chacherie's Creole Seasoning
Fill remainder of the blender to within 1 inch from top with water
- Blend the mixture until thoroughly mixed.
- "Insert" the blended sauce into your "bird of choice" using a large cooking syringe. Insert in thighs, legs, breasts, etc.
- Rub the bird all over with regular ole French's Yellow Mustard.
- Sprinkle outside "to taste" with Tony Chacherie's Creole Seasoning.
- Deep Fat Fry the bird in peanut oil brought to 300 degrees.
A 6/7lb Chicken will take approx 20-21 minutes.
A 14lb Turkey approx 27-28 minutes.
Note from the writer: we used what they call a "Fish Cooker" pot on a propane grill stand. Did it outdoors.... 10 chickens fed 65 folks just fine :-)
Enjoy..... :-)
Ancestral Seasonings Recipe Collection
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