Charley G’s Recipes

Just a follow-up to my Louisiana trip. Charley G’s was kind enough to offer us these two incredible recipes.
Laissez les bons temps rouler!


1  4-5 lb. Duckling                           
2  Cups Dark Roux                           
2  Onions, Chopped Medium         
4  Rib Celery, Chopped                     
2  Bell Peppers, Chopped                
2  Tblsp. Garlic
2  Tblsp. Season Salt
1  Tblsp. White Pepper
Tabasco (to taste)
1  lb. Andouille 
1/4 Cup Green Onions, Chopped   
1/4 Cup Parsley, Chopped                           

1.  Smoke duck, debone, and save bones for stock. This may be done the night before.
2.  Cover bones with water in a 2 gallon stockpot and simmer for two hours. Strain bones and reserve stock.
3.  Bring stock to a boil; add roux. Whisk until roux dissolves, about 15 minutes and let simmer.
4.  Add onions, celery, bell peppers, garlic, season salt, white pepper and Tabasco. Let simmer for 1 hour until vegetables are almost wilted.
5.  While simmering cut duck meat and andouille into cubes and set aside.
6.  Adjust seasoning if needed, add duck meat, andouille, green onions, parsley and simmer for 15 minutes.
7.  Serve with steamed white rice.


1 1/2  Gallon Milk, Scalded                           
4  Cups White Roux                                             
1  Quart White Wine                                           
3  Onions, Chopped                                             
3  Green Bell Peppers, Chopped                  
3  Red Bell Peppers, Chopped                        
1/4 Cup Garlic, Chopped                                    
1  Bunch Green Onion, Chopped
1  Bunch Parsley, Chopped
1  Small Bottle Tabasco
4  lbs. Lump Crabmeat
4  lbs. White Crabmeat
2  Eggs
1/4 Cup Milk
1  Tsp. Seasoning Salt

1.  Add white roux to scalded milk and cook until thick. Add white wine. Whisk vigorously, continuously.
2.  Sauté onions, bell peppers, and garlic until onions turn clear. Be careful not to brown. Add remaining ingredients except crabmeat.
3.  Place everything in bowl and gently fold in crabmeat. Refrigerate until completely cooled and very firm. Form into 3-oz. patties and dust with flour. Dip in milk and egg wash made with 2 eggs and 1/4 cup milk seasoned with 1 tsp. seasoning salt. Pass back in flour being very careful.
4.  Heat sauté pan. Add clarified butter or any good cooking oil covering 1/2 of crab cakes. Brown both sides.

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