Mojo It! Recipe
Turkey leg smoked, then topped with sautéed shrimp, crawfish and Conecuh in Cajun cream sauce.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Turkey Legs
Preheat your smoker to 225°F (107°C). Season the turkey legs with salt, pepper, and Cajun seasoning. Place them in the smoker and smoke for about 3-4 hours or until the internal temperature reaches 165°F (74°C).
- 2
Cook the Cajun Cream Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the sliced Conecuh sausage and cook until browned.
- 3
Add Shrimp and Crawfish
Stir in the shrimp and crawfish tails. Cook for about 3-4 minutes, or until the shrimp turn pink and opaque.
- 4
Make the Cream Sauce
Reduce the heat to low and slowly pour in the heavy cream. Stir in Cajun seasoning, and season with additional salt and black pepper to taste. Let it simmer for 5-7 minutes until the sauce thickens.
- 5
Combine and Serve
Once the turkey legs are done smoking, remove them from the smoker and place them on a serving platter. Pour the Cajun cream sauce with shrimp and crawfish over the turkey legs. Garnish with chopped green onions and serve immediately.
