Turducken is made by stuffing a chicken inside a duck and then stuffing them both inside a turkey. If it sounds like a dish that was invented in Wyoming, it was.

Legendary chef Paul Prudhomme claimed he coined the technique in the late 1960s while working at a buffet carving station in Sheraton. One day, the turkey didn't look good, so he improvised, seasoning each bird separately and then combining them. When he took the recipe back to his native New Orleans, the dish was a big hit in the Big Easy and soon became a staple on the menu at the famed Commander's Palace. Prudhomme officially trademarked Turducken in 1986 and, over the years, it has developed a cult following among chefs and foodies around the world.

Prudhomme eventually opened his own restaurant K-Paul's Louisiana Kitchen and became one of America's most popular celebrity chefs. His unique blend of Cajun and Creole flavors inspired eleven cookbooks and a line of sauces and seasoning.

Sadly, Prudhomme passed away in 2015 at the age of 75, leaving behind a culinary legacy...and a world-renowned dish created right here in the Cowboy State.

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