Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           white wine - dry
   1                    bell pepper - halved and cleaned
   2      tablespoons   parsley - dried
   2      tablespoons   Worcestershire sauce
   6      drops         Peychaud's bitters -- (or 3 drops
                        -- angostura bitters)
   1                    onion - medium -- whole
   1                    garlic clove - whole
   1      teaspoon      mint - dried -- crushed
   1      tablespoon    liquid smoke

Preparation:

For seafood, I usually use a halved lemon instead of dried mint. Or you can experiment with other wines and seasonings. Also, I usually put two meats in my Cookin' Cajun at one time. For example, I put a big pork roast on the top rack when I cook a beef roast on the bottom rack. As the meats cook, the fat from the pork roast drips down onto the beef and keeps in moist. The tasty juices from the meats drip into the water pan and make a great "jus" gravy. Or I may cook a turkey on the bottom and a ham on the top. The fatty meat makes the leaner meat more moist. Be careful not to overcook meats or fish because they will get too dry. From Justin Wilson's Gourmet and Gourmand Cookbo