Turkey Stuffing with Crawfish - Recipe Video

Hang out with the Swamp Chef for a new holiday classic, Crawfish Stuffing! When I served it to my Cajun family, they gave it a big thumbs up.

If you haven't met the Swamp Chef, he's my brother from another daddy. I once asked my Mom who the daddy was, and she said, "That's a good question". 

The Swamp Chef came in from the bayou over a decade ago, and we haven't been able to get rid of him since.

What makes this stuffing recipe unique is the combination of the veggie Cajun Trinity and Louisiana Crawfish. 

The Cajun Trinity is comprised of chopped bell pepper, celery, and onion. Sauté the veggies until soft and add them to your favorite stuffing recipe. I like a cornbread stuffing from the box.

Adding cooked and peeled crawfish to the stuffing mix is the cherry on top. Crawfish are milder in taste than shrimp, and small like bay shrimp, so they do not overwhelm a typical turkey stuffing. I like crumbled pork sausage in my stuffing, but substituting crawfish is a tasty change-up.

Crawfish are easy to come by in Louisiana. They're sold in 12-ounce to one-pound frozen packages. I buy them when they are on sale and put them in the freezer until ready to use. 

Click on any photo to see larger.

You can buy locally sourced packaged crawfish or the cheaper crawfish from China. Guess which one real Cajuns buy?

They are cooked and peeled and ready to heat up and eat when defrosted. Add a whole package to the stuffing mix before shoving it into the big bird before roasting. 

I use 2 boxes of stuffing from the Dollar Tree, but most grocers sell it pretty cheap. I prefer cornbread stuffing mixes. There are easy-to-make cornbread mixes that are even cheaper than boxed cornbread stuffing.

You can cook the Crawfish Stuffing in the turkey or separately in a pan. I cook my stuffing in the turkey. After the turkey is done, I remove the stuffing and place it into a pan to bake an extra 15 minutes in the oven to make sure the turkey juices are cooked through.

A roasted turkey straight from the oven needs to rest about 10 minutes anyway so the juices redistribute. And while that is going on, the Crawfish Stuffing can finish cooking in the oven.

You can use any favorite Stuffing Recipe you like, but adding the sautéed Trinity of veggies and cooked crawfish makes the most unusually tasty Swamp Chef Turkey Stuffing. If you don't trust the Swamp Chef, then trust me, it's darn delicious.

Turkey Stuffing with Crawfish  - VIDEO
Play it here, video runs 5 minutes, 18 seconds.

My YouTube video link for viewing or embedding: just click here.

Ingredients

• 2 Boxes of Cornbread Mix - each box is 6 ounces. Okay to use any packaged stuffing mix you like.
• 1 Cup Water - for 2 boxes of cornbread mix, according to the directions.
• Cooked Crawfish - I used a 1-pound package of cleaned, cooked, and peeled crawfish. 
• Cajun Trinity Veggies - 1 chopped onion, 2 ribs of celery, and 1 bell pepper.  
• Garlic Powder - 1 teaspoon, optional.
• 2 Slices of Toast - optional.
• 1 Tablespoon Oil - to sauté veggies.
• 2 Tablespoons Butter - or a butter substitute.

Directions

Over medium heat, sauté the Cajun Trinity of chopped bell pepper, celery, and onion until soft, about 3 to 5 minutes.

Add 2 boxes of Cornbread Stuffing Mix. Okay to add any favorite Stuffing Mix. Follow box directions.

Tear apart 2 slices of toast into bite-sized pieces. I like a little bread to soften the Stuffing - this is optional.

Sprinkle in a teaspoon of Garlic Powder, optional. Add 2 tablespoons of butter or a butter substitute.

Pour in 1 cup of hot water (for 2 boxes), according to box directions. Mix the stuffing ingredients until the Cornbread chunks soften.

Finally, pour in a 1-pound package of Crawfish Tails. In Louisiana, you can find Crawfish Tails in the frozen seafood case. They are cleaned, cooked, and peeled - ready to eat.

Mix the Crawfish Tails and Cornbread Stuffing. Now it is ready to stuff the Turkey.

You can cook the Crawfish Stuffing separately in a baking dish or piled on a pan. Cook the stuffing for about an hour (when the turkey is an hour away from being done), if you have room in the oven. For extra flavor, add some pan drippings to the stuffing when you first start baking it.

Bake the Stuffed Turkey according to the package directions. Typically, 3 hours at 325 degrees for a 10- to 12-pound turkey. Click here for an easy-to-follow turkey baking chart.

You want the dark meat internal temperature to be about 165 degrees. I usually cover the turkey breast (not the stuffing) with aluminum foil for the first 2 hours, then remove it so the skin browns during the last hour or two. 

Keep an eye on the stuffing after a couple of hours. If it gets close to browning too much, then cover it with aluminum foil.

When the Turkey is done and resting on the kitchen counter, I will remove the Crawfish Stuffing. I like to see if it is too mushy. Also, the Turkey may need a bit more cooking if the cleaned turkey interior is a little pink. 

Once the Crawfish Stuffing is removed to a baking dish, I cook it another 15 to 30 minutes at 350 degrees in the oven to firm it up, or to make sure it is cooked all the way through, just to be safe.

Serve slices of turkey, mashed potatoes with gravy, and scoop on plenty of my Cajun Crawfish Stuffing.

Swiss Cheese Burger Recipe

Summer is Cheeseburger grilling time. Usually I like melted American or Cheddar cheese on my burgers, but lately it's Swiss Cheese. 

Swiss cheese is more pungent than American cheese. I get it cheaply from my local Latin grocer, Superior. With its distinctive holes, Swiss cheese is easy to spot. It takes a little longer to melt than American cheese.

Swiss Cheese originated in Emmental, Switzerland. It's said that the larger the holes, the more pungent the cheese. The cheese colors are pale yellow to almost white. Don't feel cheated by the holes since it's usually sold by weight.

I add Swiss cheese to my Pastrami and Corned Beef sandwiches. Try it in a Grilled Swiss Cheese Sandwich.

I've been getting discounted ground beef from my local supermarket, Ralphs Grocer. These days anything around $5 per pound is a good deal. If the ground beef is red in color, I'll take a chance on discounted ground beef. I won't buy grey or browning beef. I have, on occasion, bought nice bright red ground meat at a discount, only to find that it's brown in the middle...ugh. 

I like my burgers not too big, so I form the patties into 1/4 to 1/3 pounds - make your burgers as large as you like.

Try not to press on the meat too much; keep it a little loose. You can make the meat patties thick or thin. Of course, the thinner the patty, the quicker it will cook. I add salt and pepper to the raw hamburger patties before grilling. I tend to add more pepper than salt, but season the hamburger any way you like.

What do you like on a summertime grilled Hamburger? When I invite the neighbors over for a patio party, I have to remember to put out ketchup. I like typical mustard and mayo on mine. My local Dollar Tree has these condiments for the right price.

Lettuce, sliced tomato, and pickle are my other hamburger toppings. I also add sliced onion if I have it in the crisper. All these ingredients still come cheaply.

My method of grilling hamburgers is to cook one side until it is charred, then flip it over and cook it to the desired doneness, usually in a reduced amount of time. Cooking time will vary depending on the heat of the grill. I use a gas grill set to medium heat - it usually takes about 7 to 10 minutes total for a medium-done hamburger, with a little pink in the middle. Increase time for a well-done hamburger.

I add cheese right when I flip the burger so it melts all the way. In my video recipe, I leave the barbecue grill top open for filming, but normally the top is down when I add the cheese so it melts quick enough. It's up to you how you grill a hamburger.

Anyway you grill it, try my tasty cheeseburger version with Swiss Cheese for a change of flavor.

Swiss Cheese Burger - Recipe Video            Play it here, video runs 2 minutes, 23 seconds.

Ingredients

• Ground Beef - I bought a one-pound package and divided it into 4 segments, about 1/4 pound each. Make the hamburger patties any size and shape you like.
• Swiss Cheese - One slice per hamburger patty is enough for me. You can add more if you like.
• Salt & Pepper - to your taste. Add any favorite seasonings.
• Lettuce, Tomato, Pickle - add any combination, or all three. It's up to you; add what you like, or have on hand. I sometimes add sliced onion, too.
• Mustard, Mayonnaise - or any favorite condiment, like ketchup. 

Directions

Form hamburger patties any size you like. I make mine in the 1/4 pound range. Salt and pepper to taste.

Fire up the grill. I use a gas grill set to medium heat. Use any grilling method you like.

Let the grill heat up for a couple of minutes, then add the hamburger patty(s). You may want to spray the grill with cooking oil if your grilling grates are wide. With thin grates, the hamburger patty is easy to flip without sticking.

While the hamburger grills, I will slice the tomato and pickle (if needed). Shred lettuce. Get out your favorite condiments, like mayo and mustard.

My grilling technique is to cook one side of the hamburger until it is darkly charred and brown, then flip it over for a shorter cooking time, until it is done the way I like it. Cooking time will vary, but usually 7 to 10 minutes total is enough time. Keep the grill closed during part of the cooking time for more smoky flavor.

If you try to char each side of the hamburger, it can easily dry out, unless that is the way you like it. If the patty is a fat one, then you can probably char each side. 

I like my hamburger patty with a pink middle, but not too raw.

Add the Swiss cheese when you flip the burger so it has time to melt. This is when I close the grill for a minute or so.

I have a water spray bottle handy for flare-ups. If your hamburger has a high fat content in the 70% to 80% lean meat range, the extra fire flare-ups may burn the patty.

The hamburger I purchased was extremely lean, almost too lean for my taste, but it was on sale.

When the hamburger is almost done, I will toast the hamburger buns. You can make your burgers with buns right out of the package.

When the hamburger is done, build your Swiss Burger the way you like it.

I make mine with mustard and mayo slathered on both sides of the bun. I add the hamburger with cheese, then pile on lettuce, tomato, and pickle.

You can't go wrong with a fat, loaded, and grilled  Swiss Cheese Burger.

Easy Duck Gumbo - Video Recipe

For my Easy Duck Gumbo, the two main ingredients are ready to use. During the Christmas holidays, if I have leftover Roast Duck, then it goes right into a Gumbo that's made with a store-bought Roux.

A Cajun Gumbo is a dark and muddy swamp of a soup made with almost any kind of meat or seafood, a Roux, and a Cajun Holy Trinity of veggies. When I visit Louisiana, Gumbo will be on the menu, whether I  order it from a local Cajun fast food joint or make it at home.

Even Louisiana's Meals on Wheels government safety net program offers homebound seniors (60 years or older) a Chicken and Sausage Gumbo meal. How does it fare? Hmmm, check back for a Cheap$kate Dining Review by the Swamp Chef.

The first main ingredient for a Gumbo is a Roux. Grocers are starting to carry Roux that is pre-cooked and brown, so you can go right to sautéing veggies, then add the pre-cooked Roux. I've made Gumbo using the shortcut grocery method and the long, homemade version of Roux (Mom's Homemade Roux with yummy photo illustrations is here). For this recipe, I use store-bought, browned Roux for a Gumbo that's easy and quick to make. 

  Click on any photo to see larger.

Pre-made Roux can be dry or wet with oil added. There are also Gumbo Mixes, including Roux and Cajun spices.

Usually, a Homemade Roux has plain raw flour cooked and stirred until a medium to dark brown, which gives Gumbo its unique nutty flavor and color. Back in the day, an equal amount of oil was used to brown the flour. These days, I leave the oil out.

Homemade Roux without oil.

I also use leftover Roast Duck pieces. I cook my Duck like I would Roast Chicken. The main difference is that you should slice or pierce the Duck skin so the fatty layer under the skin will drain and allow the skin to crisp.

A couple of hard-to-find ingredients in my Duck Gumbo can be left out. Filé Powder is dried sassafras leaves. Creole Seasoning is mainly salt, pepper, paprika, oregano, thyme, cayenne, onion, and garlic powders. 

Along with a packaged Roux and leftover Duck, I add a Cajun Holy Trinity comprised of bell pepper, celery, and onion, which is used in many Cajun recipes. 

I still get these veggies frequently on sale for less than a dollar each or a dollar per pound.

Okra might not be to everyone's taste as it becomes slimy after cooking for a while, but I like it fine. 

Cajuns serve their Gumbo over white steamed rice. I've had it over brown rice and even quinoa.

Duck is way more expensive than chicken, so this is a recipe for special occasions if you are a cheap$kate like me. 

Hey, you can always substitute budget chicken dark meat for pungent Duck in my Easy Duck Gumbo recipe.

Easy Duck Gumbo Recipe - Video            Play it here, video runs 4 minutes, 33 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients (4 to 6 servings)

• Water - 8 cups.  Okay to use less water to reach your favorite thick or thin Gumbo. At the end of cooking, you can decide if you want more water. For a thicker Gumbo, uncover and cook 15 minutes at the end.
• 3/4 Cup Roux - I used a store-bought Roux for this recipe. For a homemade Roux, use 3/4 cup flour and oil. Over medium heat, stir the flour and oil until it reaches a brown-to-dark brown color, about 20 minutes.
• Leftover Duck - about 2 pounds. Cooked Duck is a mix of dark and white meat. For raw Duck pieces, boil with the ingredients for about 2 hours to cook through and tenderize. 
• Oil - 1 tablespoon, your favorite.
• 1 Onion - chopped.
• Garlic - 1 tablespoon.
• 1 Bell Pepper - chopped.
• Celery - about 2 chopped ribs.
• Okra - about 8 to 12 whole okra spears. I slice okra depending on how large they are. Okay to leave a few whole. Some do not like okra (and it can be hard to find), so it's okay to leave it out.
• Creole Seasoning - 1 teaspoon. Creole seasoning is usually a combination of salt, paprika or chile powder, dried garlic, and onion. 
• Black Pepper - 1 teaspoon.
• Filé Powder - 1 teaspoon, optional. Filé is dried sassafras leaves. 
• Steamed Rice - Rice - serve Gumbo over cooked white or brown rice. I usually boil a cup or two of rice.
• *Homemade Gumbo with Chicken and Sausage, and  Roast Duck recipe links are at the end of this recipe text.

Directions

In a medium hot pot, add oil and chopped onion, bell pepper, and celery. Sauté for 2 minutes. 

Add a tablespoon of chopped garlic and saute for one minute.

Sprinkle on a teaspoon of Creole Seasoning and Gumbo Filé Powder. If you do not have these, then leave them out. Add some salt and pepper instead of Creole Seasoning.

Mix well and saute the Roux Mix for a minute. Add chopped and whole okra. 

Pour in some of the Duck drippings from a roasting pan, if you have any left over. Okay to leave some out, as duck renders a lot of fat.

Fill the pot with 8 cups of water. Mix well to dissolve the Roux.

Add duck pieces and bring broth to a boil. Reduce the heat to a simmer and cover the pot.

Simmer Gumbo for an hour. If you are using raw duck pieces, then simmer for 2 hours or until the raw duck is cooked through. For raw duck, you want to remove most of the skin as it is very fatty. I would leave some on, as it is extra flavor.

After one hour (for cooked duck) or two (if the duck is raw), remove the large Duck pieces. I like to shred the Duck and return it to the Gumbo. Reheat shredded Duck for a few minutes. 

Serve Duck Gumbo over cooked rice or a favorite grain like quinoa.

My Mom's Homemade Chicken and Sausage Gumbo: 

https://the99centchef.blogspot.com/2011/07/moms-gumbo-recipe-and-flea-market-food.html

Roast Duck Recipe: https://the99centchef.blogspot.com/2024/02/roast-duck-video-recipe.html