RECIPE OF THE MONTH ARCHIVE
 

Turkey Gumbo

 

1 Turkey carcass                                 
½ lb. hot sausage, sliced
10 cups water                                      
½ lb. smoked sausage, sliced
½ cup vegetable oil                              
3 T Crystal Hot Sauce
½ cup flour                                          
1 T salt
2 cups onions, chopped                       
1 T black pepper
2 cups celery, chopped            
1 pint oysters
4 T parsley                                          
3 to 4 tsp gumbo filé
4 bay leaves

Boil turkey carcass in water approximately 1 hour until meat falls from bones.

Strain the broth and remove meat from bones and set both aside.  Heat oil over

medium heat.  Gradually stir in flour.  Cook until golden brown, stirring constantly.

(This makes the roux.)  Add celery and onions and cook an additional 5 to 8 minutes.

Then add broth stirring constantly.  Next add sausage, parsley, bay leaves and turkey
meat and cook for 2 hours.  Add oysters and oyster water and cook for 5 minutes. 

Turn heat off and add gumbo file’ and Crystal Hot Sauce.

Serve hot over rice.

Number of servings:  10 to 12

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Turkey Gumbo

Original “Buffalo Wings”

 

2 lbs. Chicken Wings
¼ cup Crystal Hot Sauce
¼ cup melted butter or margarine
Oil for frying ( if you do this on a BBQ Grill omit oil)

Deep – fry wings at 350 degrees (high) for 10 -12 minutes until crispy.
If deep-frying Skin should be firm so that sauce will adhere.  Shake off excess oil and place wings in a large mixing bowl. Baste with butter, then Crystal Hot Sauce. Serve with celery and blue cheese dressing.

If grilling wings, baste on the mixture of Crystal Hot Sauce and melted butter while grilling.

Independent study indicates that a New Orleans Saints victory and
Crystal Hot Sauce brings out the most satisfying taste.  Experiment for yourself.

Number of servings:  6 to 8

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Crystal Wings
 
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