This recipe’s author, Mike, writes: My great great grand mother taught me how to cook on a wood fired stove and I have been hooked ever sense. I spent the last 2 fall seasons in Alaska on a jut of land on the Bering Sea cooking for a duck guide. After 2 eight week stints I think I cooked duck, salmon, halibut, geese, grouse and cod every way possible. There was no place to get (buy) meat there so we ate what we could bring with us or whatever the hunters got and the fish I caught. The duck and goose stew was a hit every time.
Serve with rice and some like it topped with grated cheese. Combine in the crock pot - burger meat, duck, Jimmy Dean sausage, coke, onions, carrots, celery; cook on high for an hour or so. Add the rest of the ingredients and cook on high for another hour. Reduce heat to low and cook for a couple of hours or until you can’t stand to wait any longer. Add the boudin one hour before serving and don’t add salt or pepper till you are ready to eat. The author adds "Most of the time I just use Tony’s (Chachere Cajun Seasonings)".
Eggnog is one of our favorite holiday drinks and it makes an INCREDIBLE addition to these unique pralines we invented…
Interestingly the gravy is not sweet; caramelizing burns out the sweetness.
This hot chocolate is one of the things I looked forward to most during the holiday season. Cold weather outside…
Jason's adaptation on this Crawfish Étouffée comes from a combination of a few different recipes. This recipe makes enough to…
This recipe is very similar to meatball stew, but doesn't require you to make meatballs. It also has a different…
Shrimp and Egg Stew is a popular Louisiana dish, enjoyed by many. It's not only delicious, but it's easy to…