| 6 quart Turkey stock, made from your leftover turkey carcass |
1 1/2 quart |
$0.99 per 14 1/2 ounces
|
$3.42 |
| 1 c. Flour |
1/4 cup |
$2.99 per 5 pounds
|
$0.04 |
| 1 c. Oil (but if you *really* want to be decadent, use bacon fat) |
1/4 cup |
$3.00 per 48 fluid ounces
|
$0.12 |
| 1 lb Leftover turkey meat, white and/or possibly dark, minced into bite-sized pcs |
1/4 lb |
$5.60 per pound
|
$1.40 |
| 1 lb Andouille or possibly smoked sausage |
1/4 lb |
$6.09 per 16 ounces
|
$1.52 |
| 2 lb Shrimp |
1/2 lb |
$6.99 per pound
|
$3.50 |
| 2 lb Okra, sliced |
1/2 lb |
$2.49 per pound
|
$1.25 |
| 2 x Onions, minced |
1/2 onions |
$0.79 per pound
|
$0.10 |
| 1 bn Green onions with tops, minced |
1/4 bunch |
$1.09 per cup
|
$0.27 |
| 2 x Bell peppers, minced |
1/2 bell peppers |
$2.19 per pound
|
$0.29 |
| 5 x Ribs celery, minced Several cloves garlic, chopped |
1 1/4 celery |
$1.99 per pound
|
$0.22 |
| 1 bn Fresh parsley, minced Creole seasoning to taste, Or possibly black, white and cayenne peppers, to taste Few dashes Tabasco, or possibly to taste. Salt and freshly grnd black pepper, to taste Steaming warm Louisiana long-grain rice |
1/4 bunch |
$1.09 per cup
|
$0.27 |
| Total per Serving |
$12.39 |
| Total Recipe |
$49.58 |
Suggestions?