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Cajun Stuffed Chickens. Genuine Louisiana Gumbo.

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And I like that a lot, actually, so I’m going to honor y’all’s request to bring it back.

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He sold 10, copies of his book in only one week. Tony semi-retired from the operations of his food company in at the age of He continued to perfect his recipes and to develop new food products.

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At this point in his life, his name became a household word in the Gulf South, synonymous with South Louisiana cooking. A glowing climax to his career in the culinary arts came in March when his colleagues in the American Culinary Federation honored him as the first inductee in the Louisiana Chefs Hall of Fame.

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He died one week later, three months shy of his 90th birthday. Its great on everything!

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Spray, sprinkle, spray your way to excellent results and some wicked tasty eating! Congrats to ALL of the winners you deserve the recognition!!!!

get link My mantra when using any of my tasty seasoning blends is spray, sprinkle and spray, a technique that has served me well over the many years I have cooked with them since ! Once the first side has been cooked to your liking, flip, and spray, sprinkle and spray the same as you did on the first side; finish to your desired temperature using a quick read digital thermometer… and be ready for some wicked good eating!

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You can try to win one by visiting my facebook page and entering the contest! Get those orders in soon, the last day to ship out in time for Christmas is Friday December 19th!

Here is my Thanksgiving Turkey update! Combine two tablespoons each of Chick Magnet and Pixie Dust and one tablespoon of Sublime Swine, add more or less depending on how big your bird is. Melt a stick of butter and add the seasoning, mixing completely, to make your own wet rub. Either the night before, or at least two to three hours before cooking and while the wet rub is still good and warm reheat if necessary take the rounded edge of a one half size rubber spatula and lift the skin gently and work some of the rub as deep and as far as you can get it.

For a whole bird, cook breast side down for the first hour, then flip and finish cooking breast side facing up, basting every mins until the breast temp is at least and the thickest part of the thigh is

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