TURDUCKENS AVAILABLE LOCALLY
IN THE GREATER ORLANDO FLORIDA AREA
Recipes For
Turducken Dressings
The ultimate Cajun delite, a turkey, stuffed with a duck, stuffed with a chicken, with oyster dressing inside the chicken, andouille dressing between the chicken and the duck, and cornbread dressing between the duck and the turkey. Aieeeeee !!!
Andouille dressing with crawfish corn bread stuffing is one of our traditional family treats
Turducken deboned and ready to cook.
Crawfish Company Of Central Fla., Inc. - Cajun Catering Company - Crawfish & Cajun Food Distributor - Bayou Classic Outdoor Cooking Equipment Distributor
Our Turduckens are made daily. Cooking instructions are included with your Turducken.
Cajun Turducken - 16-lbs. Feeds approximately 8 - 12 people
You're Price - $105.00
Plus Shipping and Handling
Cranberry Relish
Ingredients:
1 (1-pound) package cranberries, rinsed and drained; discard wrinkled
berries and stems
1½ cups sugar
2 tablespoons vanilla extract
Juice and pulp from 2/3 lemon, seeded
2 oranges, peeled, sliced and seeded
Place the cranberries, sugar and vanilla in a food processor; process a few seconds
to reduce bulk. Add the lemon and process for 5 seconds. Add oranges and process
just until well mixed, about 5 seconds. Refrigerate at least 8 hours before serving.
Makes 4 cups
8 tablespoons unsalted butter, in all
4 bay leaves
4 cups chopped onions
4 cups chopped celery
3 cups chopped green bell peppers
1 tablespoon minced garlic
7 tablespoons
Chef Paul Prudhomme’s Seafood
Magic®
1½ pounds shrimp, peeled and chopped
3 cups very fine dry bread crumbs, unseasoned
  (preferably French bread)
1 cup Poultry Stock
Shrimp Dressing
Melt 6 tablespoons of the butter in a 5-quart pot together with the bay leaves
over high heat. When butter is melted, add the onions. Cook, stirring frequently,
until onions are beginning to brown on the edges, about 5 minutes. Add the
celery, bell peppers, garlic, and
Chef Paul Prudhomme’s Seafood
Magic®. Cook, stirring frequently, until the celery and bell peppers are faded
in color, about 4 minutes. Add the shrimp and stir in well. Add the remaining 2
tablespoons of butter and stir until butter is melted. Add half of the breadcrumbs.
Cook, stirring constantly, until the breadcrumbs are fully moistened and blended
in, about 2 minutes. Add the remaining breadcrumbs and continue to stir until all
the breadcrumbs are mixed in, about 2 minutes. Remove from heat, pull out bay
leaves and stir in the stock. The dressing should be bound and thick but not wet.

Spread the dressing on a sheet pan as thinly as possible. Refrigerate sheet pan in
the coldest part of the refrigerator until dressing is very cold. (Note: The goal is
to chill the dressing as quickly as possible. Spreading the dressing in a thin layer
on a sheet pan allows it to cool very quickly. In our refrigerator, this took a little
over 1 hour).
Makes 11 cups.
Andouille Dressing
6 tablespoons unsalted butter, in all
2½ pounds Andouille Sausage (preferred) or other
good quality smoked pork sausage, ground (8 cups)
5 cups chopped onions
3 cups chopped celery
2½ cups chopped green bell peppers
¼ cup minced garlic
7 tablespoons
Chef Paul Prudhomme’s Magic Pepper
Sauceâ„¢
5 tablespoons Chef Paul Prudhomme’s Meat
Magic®
3 cups very fine dry breadcrumbs, unseasoned
  (preferably French bread)
Melt 1 tablespoon of the butter in a 5-quart pot over high heat. When the butter is
melted, add the ground andouille. Cook, stirring and scraping the bottom frequently to
prevent sticking, until the andouille is beginning to brown and the oil is beginning to
render from the andouille, about 6 minutes. Add the onions and cook, stirring
frequently, until the onions are faded and translucent, but not brown, about 5 minutes.
Add the celery, bell peppers and garlic. Continue to cook, stirring and scraping
frequently, until the celery and bell peppers are faded in color, about 4 minutes. Add the
Magic Pepper Sauce and Meat Magic. Stir and scrape until mixed in well and the
brown crust on the bottom of the pot is dissolved. Remove the pot from the heat and
add the remaining butter. Stir until the butter is melted. Fold in half of the breadcrumbs,
using a bottom to top folding motion. When mixed in well, fold in the remaining
breadcrumbs. Continue to fold until the breadcrumbs are evenly moistened but still
somewhat dry and cakey.

Remove from heat and spread on a sheet pan as thinly as possible. Refrigerate sheet
pan in the coldest part of the refrigerator until dressing is very cold. (Note: The goal is
to chill the dressing as quickly as possible. Spreading the dressing in a thin layer on a
sheet pan allows it to cool very quickly. In our refrigerator, this took a little over 1
hour).
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All Rights Reserved
Last modified: 11/16/2010 2:16 PM
Click here to go back to our Crawfish & Cajun Gourmet Foods
Call (504) 838-4889 For Availability, Prices & Ordering
Cajun Turducken - 16-lbs. Feeds approximately 8 - 12 people
Recipes For
Turducken Dressings
Cranberry Relish
Shrimp Dressing
Andouille Dressing
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Turducken : A boneless chicken in a boneless duck in a boneless turkey.
The juices from the chicken, sausage stuffing and duck marinate the turkey from within adding and
extraordinary degree of exquisite flavor to your turkey that will have your guests plesantly suprised and
demanding seconds.
LOUISIANA'S BEST
BIG EASY
Place Holiday Orders Early
SHIPPED TO YOU FROZEN FRESH AND READY TO COOK
DE-BONED STUFFED CHICKEN
NET. WT. 2.75 LBS
MIN. PURCHASE OF 6 STUFFED
CHICKENS
W/CORNBREAD
DRESSING
W/RICE DRESSING
W/SHRIMP DRESSING
W/CRAWFISH DRESSING
W/SAUSAGE STUFFING
W/OYSTER STUFFING
$18.50 ea.
$18.50 ea.
$18.50 ea.
$22.00 ea.
$18.50 ea.
$23.00 ea.
DE-BONED STUFFED TURKEY
NET. WT. 10.00 LBS
MIN. PURCHASE OF 3 STUFFED
TURKEYS
W/CORNBREAD
DRESSING
W/RICE DRESSING
W/SHRIMP DRESSING
W/CRAWFISH DRESSING
W/SAUSAGE STUFFING
W/OYSTER STUFFING
$72.00 ea.
$72.50 ea.
$77.00 ea.
$79.00 ea.
$72.00 ea.
$80.50 ea.
PRICES DONOT INCLUDE SHIPPING AND HANDLING
STUFFED DUCK
STUFFED
RABBIT
STUFFED
QUAIL
LOUISIANA SPECIALTY MEATS
MIN. PURCHASE OF 6 STUFFED DUCKS, RABBITS OR QUAIL
$6.00-LB
$7.15-LB
$6.50-LB
FOWL DE COCHON - Volaille Dans le Cochon
                               40-50-LBS WT. FOWL DE COCHON FEEDS 40-50 PEOPLE
De-Boned Pig stuffed with a De-Boned Turkey, a De-Boned Duck, De-Boned Chicken and
De-Boned Quail with two dressings of your choice. Your Price...$300.00 Plus Shipping &
Handling
LOUISIANA SPECIALTY MEATS
Enjoy the flavors of Louisiana with our Louisiana Speciality Meats. Our stuffed duck is second to none. Shipped Frozen and ready to cook. Cooking instructions are included.
For a low fat Louisiana gourmet dinner, try our stuffed rabbit. Shipped frozen ready to cook. Cooking instructions are included
For a real gourmet diner, try our Louisiana Stuffed Quail. Shipped frozen and ready to cook. Cooking instructions included.
Call (504) 838-4889 For Availability, Prices & Ordering
You're Price - $105.00
Plus Shipping and Handling
You're Price - $105.00
Plus Shipping and Handling
LOUISIANA'S BEST
BIG EASY
Place Holiday Orders Early
SHIPPED TO YOU FROZEN FRESH AND READY TO COOK
For those of you located in Central Florida, you can
now purchase your Turduckens locally at the Lake Nona
Publix located in SE Orlando. Store #886 is filling the
local needs with 15-lb. Turduckens Special Ordered.

The Lake Nona Publix located at:
Publix Supermarket
10615 Narcoossee Rd
Orlando, FL 32832

Call to (407) 277-1089 and ask for the Meat Department
to place your order. The turduckens are 15-lbs and
produced by Cajun Stuff. They sell for $75.00
Turducken's in Orlando Florida at the Lake Nona Publix Supermarket Store 886 (407) 277-1089
Publix, Where Shopping is a Pleasure - 10615 Narcoossee Rd Orlando FL 32832
TURDUCKENS AVAILABLE LOCALLY
IN THE GREATER ORLANDO FLORIDA AREA