Kit Carson wrote:
Hey, if you're doing Cajun don't forget the boudain, crawfish etoufee, crackling cornbread.
We can't get hold of boudain or crawfish where we'll be but we did plan on the cornbread with cracklin's. The Tasso Ham and 5 gallon pot of jambalaya will be enough though.
SkiingSixPack wrote:
This is the recipe, pretty much, that I follow. I use all the giblets and neck and backbone in the gravy. I don't do stuffing, we're a taters and gravy family, so nothing lost there for us.
The cool thing is that it cooks at 450 for a short time. The skin is really crisp, all the skin because all the skin is on top this way.
I know I have a more step-by-step version somewhere and if I locate it, I'll post here....
Good luck.
Thanks much SSP! We're thinking about this one for Christmas. :W
