Smoked Chicken Twins

Course : Cajun
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Ingredients:

2 tablespoons Worcestershire sauce Worcestershire sauce
6 drops Peychauds bitters
1 teaspoon dried mint - crushed
1 tablespoon liquid smoke
1 clove garlic - whole
1 medium Onion - whole -- peeled
1 cup white wine - dry
---water container seasonings---
1 bunch smoked or fresh oysters - optional
1 link Italian sausage - sliced
1 link smoked sausage - sliced
1/2 teaspoon dried mint - crushed
1 cup water
2 cups white wine - dry
8 drops Peychauds bitters
1 tablespoon Worcestershire sauce Worcestershire sauce
2 teaspoons Louisiana hot sauce
4 large eggs - beaten
1 loaf dried bread or old toast
1/2 cup celery - chopped
1/2 cup parsley - chopped
1/2 cup bell peppers - chopped
1 cup green onions - chopped
---stuffing---
2 medium baking hens
 

Preparation / Directions:

STUFFING: Mix dressing with vegetables, bread, eggs, seasonings, and wine. Make 1/2 with smoked sausage and 1/2 with Italian sausage. Stuff the twins full. WATER PAN: Put smoker ingredients in the water pan. SMOKING: Light charcoal and let it burn down. Put soaked wood chips on briquettes. Place water pan in smoker and fill with water. Put twins on rack and smoke about 5 hours. From Justin Wilson's Gourmet and Gourmand Cookboo


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