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Serves approx. four (6-8) ppl.
Note: We 4X the below recipe for the video tutorial shown above.
Ingredients:- Nine (9) lb. whole turkey - This will give you approx (4) lbs., once deboned and shredded.
- Cajun Injection Creole Butter
- Dottie Smoky Kickin Cajun, to taste
- Two (2) cups chicken broth
- One (1) cup flour
- 1/2 cup vegetable oil
- Two (2) onions, chopped
- Five (5) garlic cloves, minced
- Two (2) stalks of celery, chopped
- Two (2) quarts turkey broth
- Two (2) bay leaves
- Two (2) lbs. andouille sausage, cut into one-inch pieces
- Cajun hot sauce, to taste
- Salt, to taste
- Pepper, to taste
Directions:
- Set oven to 350 degrees.
- On a cutting board, inject turkey with Cajun Creole butter and season liberally with Dottie Smoky Kickin Cajun seasoning. Place in a roasting pan. We like to add a handful of carrots, celery, and garlic to the bottom of the pan (beneath the roasting rack) and add approx. two cups of chicken broth.
- Bake turkey and pull when you reach 160 degrees Fahrenheit in the breast and 170 degrees Fahrenheit in the thigh.
- Set aside to rest for at least 30 minutes.
- Debone turkey. Place carcass and any other extra parts into a large pot. Cover the remains with water and slowly boil for about 1 1/2 hours or until all the meat falls off the bone.
- Strain the bones and set your homemade turkey broth aside.
- Put oil in a cast iron skillet and turn the burner on high. Heat oil, but make sure it does not get smoky. Drop a pinch of flour in the skillet. If is sizzles, you are ready to make the roux.
- Turn your heat down to medium. While stirring the oil, incorporate your flour a little at a time.
- Continue stirring until the roux turns a deep brown. This could take 45 min to 2 hours, depending on how large a batch you are making. See Roux tips below
- Once desired color is reached, add onions, celery, and garlic. Cook until wilted.
- Add in two (2) quarts of our turkey broth, bay leaves, Cajun hot sauce and Dottie Smoky Kickin Cajun seasoning, to taste.
- Cook for one (1) hour on medium heat.
- Serve over white rice.
Roux Tips
Creating a roux is a fundamental cooking technique used to thicken sauces, soups, and stews. However, one common issue that many home cooks face is burning their roux. So, how can you ensure that your roux doesn't burn? Here are some expert tips to help you master this essential culinary skill.
What is a Roux?
A roux is a mixture of equal parts fat and flour that is cooked together to create a thickening agent for various dishes. It is typically used as the base for classic French sauces like béchamel, velouté, and espagnole.
Choose the Right Pan
When making a roux, it is important to use a heavy-bottomed pan to ensure even heat distribution. A pan with a light-colored interior can also help you monitor the color of the roux more easily.
Control the Heat
One of the key factors in preventing a roux from burning is controlling the heat. Start by melting the fat over low to medium heat before adding the flour. Stir continuously to prevent hot spots and ensure that the mixture cooks evenly.
Stir Constantly
Stirring is crucial when making a roux. Use a whisk or a wooden spoon to continuously stir the mixture to prevent it from sticking to the bottom of the pan. This will help distribute the heat evenly and avoid burning.
Watch the Color
The color of a roux is an essential indicator of its flavor. A white roux is cooked for a short time and has a mild flavor, while a dark roux is cooked longer and has a nutty taste. Pay close attention to the color and aroma of the roux to prevent it from burning.
Remove from Heat
Once your roux reaches the desired color, remove it from the heat immediately to prevent it from continuing to cook and potentially burning. Transfer the roux to a separate bowl to cool down and stop the cooking process.
Practice Patience
Making a roux requires patience and attention to detail. Take your time and don't rush the process. By following these expert tips and practicing your roux-making skills, you can ensure that your roux turns out perfectly every time.
Check out our new seasonings here
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