Chef Shares Authentic Recipes and Tips Perfect for Braving the Cold Winter Months

(Chicago, IL, February 9, 2009) – Chef Clinton, of Crazy Creole Cookin', shares his Bayou "tips" and a down home, authentic recipe, perfect for making your Mardi Gras or any upcoming parties a delicious success! Co-owner and executive chef, Clinton Drummer, has been cookin' up secret recipes handed down from his mom and grandmother for more than 30 years. His love for the Atchafalaya Basin propelled him into starting his own authentic Creole business, preparing perfectly Creole seasoned deep fried turkeys, seafood gumbo, tender BBQ ribs and a special "secret" Louisiana Crunch Cake, delivering these tasty meals, straight from his kitchen to yours.

“Creole and Cajun cooking has been a longtime tradition in my family and I'm excited to be able to bring some secret recipes to the Midwest,” said Chef Clinton Drummer, co-owner of Crazy Creole Cookin'. “Our goal is to share the authentic flavors of Louisiana and bring it straight to people's table, offering them delicious Creole and Cajun foods, freeing them of having to do the work.”

Deep in the heart of Louisiana's Atchafalaya Basin, Chef Clinton, was taught to perfectly blend Creole and Cajun seasonings. Below he shares his special Creole seasoning recipe and his party tips perfect for creating an easy, delicious Creole and Cajun meal in a fun Mardi Gras way.

·         Play it New Orleans style – create an environment reminiscent of traditional Mardi Gras by playing New Orleans brass band or Zydeco music from Southwest Louisiana.

·         Decorate in festive Mardi Gras colors – green,
gold and purple.

·         Make it easy and authentic – “outsource” an authentic main entrée, like a deep fried turkey, smoked BBQ spare ribs or seafood gumbo offered by a company like Crazy Creole Cookin'.

·         Drink it New Orleans style – offer guests the traditional drink of Mardi Gras, Hurricanes or our Chef's favorite, Louisiana Whiskey Snowball.

Crazy Creole Cookin' Deep Fried Turkey Seasoning

Preparation:
In large bowl, mix Creole Seasoning with brown sugar. Stir in orange juice and chicken stock. Puree the vegetables in a food processor until smooth. Transfer to the bowl and mix well with the other ingredients. Prepares flavor injections for 4 fresh turkeys, about 10-12 pounds each.

“It's important to know how to save time when hosting parties,” advised Chef Clinton, Southern cooking expert. “If you can cut preparation and cleanup time by ordering a fresh, pre-made turkey or other entrée, you're able to still enjoy the good company of family and friends.”

Crazy Creole Cookin' is dedicated to blending the rich, traditional flavors of Louisiana - Creole and Cajun style. Traditionally, the cuisine is a melange of influences from Acadian French, African Caribbean, Native American, Spanish and German people. In an effort to bring the flavors of the old South to you, Crazy Creole Cookin' was born. Unique to Chicago, now available online, this one-of-kind food business offers moist, flavorful turkeys, incredibly tender and meaty Creole seasoned BBQ spare ribs, baby backs and a Louisiana Crunch Cake proven to convince even the most discerning palettes. They also serve one of the most authentic seafood gumbos you'll ever taste north of the Mason Dixie line.

Retail Price:

·         Creole Deep Fried Turkeys (10-12 lbs.) retail for
$55.00 and serve approximately 8-12.

·         Creole Deep Fried turkey breasts (5-7 lbs.) are priced at $40.00 and serve 6-8.

·         Smoked, Meaty Barbecue Spare Ribs sell for $24.00 per slab, Baby Back Ribs are $28.00 and rib tips at $8.00 for 1 lb.

·         Seafood Gumbo, a medley of Alaskan King crab legs, jumbo shrimp, smoked sausage, vegetables, and comes
with white rice, is now available in a full size stock pot
for $300 and serve 20-30 and half stock pot for $150 and serve 10-15.

They also are proud to offer their signature dessert, Helen's famous Louisiana Crunch Cake, created homemade from Chef Clinton's mom's secret recipe. It comes in a 9” round, retails for $40.00 and is shipped nationwide for all year round gift giving and entertaining.

Hand-delivery to your home or office is currently available to greater Chicagoland for $10.00 and $12.00 to Northwest Indiana. Turkeys and ribs are delivered fresh or frozen and vacuum-sealed to guarantee freshness. The Louisiana Crunch Cakes can be delivered locally or shipped nationwide.

Be on the lookout for new items being developed: fried hens, Creole barbecued turkey legs and chicken, European tea cakes and praline candy.

Crazy Creole Cookin', Inc.

Crazy Creole Cookin' is a unique Chicago-based Creole food delivery business that brings homemade Creole and Cajun goodness from Chef Clinton's kitchen to yours. Created by Co-owners, Chef Clinton Drummer and Mary Beth Velzy, Crazy Creole Cookin' offers specially blended Creole and Cajun seasoned meats such as deep fried turkeys, Barbecue Spare Ribs and Baby Backs, along with their Louisiana Crunch Cake, in addition to much more. Hand - delivery is available for the greater Chicagoland area/Northwest Indiana. For more information about Crazy Creole Cookin' or to place an order please visit www.crazycreolecookin.com or call 312.850.0808.