Cajun Clark's Fortnight Recipe:  Turkey Time, November 21, 2003

Copyright © 2003, Cajun Clark
Cajun Clark's Cookbooks


Thanksgiving is a major holiday for many of us;  a time to count one's blessings, get together with family and friends, eat too much, then fall asleep while watching the football game.   YES!

Now ol' mon Caj isn't going to tell you how to cook a turkey, you can find more than you'll ever want to know at:


But he will give you a couple of great side dishes, and an alternative recipe if you don't like turkey--Patty's Cajun Seafood Gumbo.  No,  if you want to know how to make Cajun Fried Turkey you'll have to look in Cajun Clark's Cookbook:  One Inch From the Top--The Only Way to Cook!

Okay, let's do it to it.  Enjoy!


Green Beans,  Caj's Mother's Original Recipe

2 cans green beans
1 can celery or mushroom soup
Onion rings
BAKE at 350°F 'til hot.

Green Beans as Interpreted by Caj

2 cans cut green beans, drained
1 can cream of celery or cream of mushroom soup
1 can onion rings

MIX green beans, soup and 1/2 of onion rings.  POUR into baking dish.  TOP with balance of onion rings.  BAKE at 350°F until hot.


Candied Louisiana Yams

Aunt Pet, from whom this recipe came, was a fixture and known for good Southern cooking in her neck of the woods.

4 to 5 medium size yams
1 cup sugar
Pinch salt
3 or 4 slices lemon
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 stick butter
1 tablespoon flour
1/4 cup orange juice

PEEL yams,  CUT in serving size pieces.  PLACE in buttered 9x12x2 baking dish.  MIX sugar, flour, salt and spices.  SPRINKLE over yams,  DOT with butter, and DRIZZLE on orange juice.  TOP with lemon slices.  BAKE at 400°F for 1 hour, or until yams are tender and thick syrup has formed.  BASTE 2 or 3 times during.

Note:  For more yam  (sweet potato as some folk's calls 'em)   recipes go to

This next recipe is for you folks who want something different on Turkey Day,  any day for that matter:

Patti's Seafood Gumbo


Not only is Patti a true genteel Southern Lady she's known for her expertise when it comes to cooking Cajun.

4 pounds peeled shrimp
2 quarts oysters in their juice
1 pound white crab meat
1 pound crab claws
2 tablespoons Tony's seasoning, or to your taste
1/2 cup oil
1/2 cup flourv 1 large white onion, chipped
2 tablespoons minced garlic
1 cup green onion tops
parsley, to taste

In large magnalite soup pot heat oil.  Add flour and make a dark brown roux.  Add white onion and garlic.  Sauté' 'til tender.

Stir constantly on low heat.  (Season your shrimp in bowl on the side.)  Add shrimp--stir in well.  Add water  (10 cups or so).

Simmer this for 30 minutes.  Add oysters and crabmeat.  Simmer another 30 minutes.  Add parsley (to taste) and green onions along with this.  If too thick, add more water.  Cook more.  Serve over rice--add "filet" when you serve in bowl


SPECIAL ANNOUNCEMENT!  Da ol' mon is writing another cookbook:

Cajun Clark's Friends'  Holiday Cookbook.

This one-of-a-kinder will feature holiday customs from around the world and the recipes associated with them;  all from Caj's valued Fortnight Subscribers.  For more information check out

Please tell everyone you know that Cajun Clark's Fortnight Recipe is published on the 7th and 21st of each month, and if they're not a valued subscriber they should be.

Also, Fortnight is syndicated for the convenience of webmasters who would like it to magically appear on their web site.   Send an email to:

Oops,  been forgetting to include one last bit of information.
The Fortnight Archives are at:

© Copyright 2003, Cajun Clark. All rights reserved.


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