SMOKY CAJUN GRILLED BLUE-WINGED TEAL

Prep time 
15 mins 

Cook time 
12–15 mins 

Total time 
27–30 mins 

A simple yet flavorful way to enjoy wild-caught blue-winged teal. Cajun spices and a smoky grill bring out the natural flavor of the lean meat. 

Recipe by: George Graham 
Serves: 2–3 

Ingredients 

• 2–3 whole blue-winged teal, cleaned and dressed 
• 2 tablespoons olive oil 
• 2 tablespoons Cajun seasoning 
• 1 teaspoon smoked paprika 
• 1/2 teaspoon garlic powder 
• 1/2 teaspoon onion powder 
• 1/2 teaspoon black pepper 
• 1/4 teaspoon salt 
• Lemon wedges, for serving 
• Fresh parsley, chopped, for garnish 

Instructions 

1. Pat the teal dry with paper towels. Brush all sides lightly with olive oil. 
2. Rub Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper evenly over each bird. 
3. Preheat your grill to medium-high heat. For charcoal, aim for a smoky, hot fire. 
4. Place teal breast-side down on the grill and cook 4–5 minutes. Flip and cook another 4–5 minutes, reducing heat slightly if necessary to avoid burning. 
5. Check for doneness — internal temperature should reach about 160°F for juicy, tender meat. 
6. Remove from the grill and let rest 5 minutes. Slice and serve with lemon wedges, garnished with chopped parsley. 

Notes 

• Blue-winged teal is lean, so avoid overcooking to keep the meat tender. 
• Serve alongside Cajun sides like corn maque choux, dirty rice, or roasted vegetables. 
• For added flavor, marinate the teal in a mixture of olive oil, garlic, and Cajun spices for 30–60 minutes before grilling.