Larry, I'm glad you liked it.
Please tell me that you poured on plenty of the jalapeno/spicey gravy. That's one of the best parts.
As for using up a lot of dishes and pans, I get by with very few. When one part of the recipe is cooking, I wash the extra measuring cups and pans, and get them ready for the next step.
To be honest, this isn't my recipe. It's chef Paul Prudhomme's, with a few variations.
If I get a chance to make his turducken recipe for the holidays, you can bet I'll report on that.