26
King Kooker
®
Jambalaya
Ingredients: 2 cans chicken broth, Tabasco, minced garlic, 4 oz. Kitchen Bouquet, 2 cans sliced
mushrooms, 2 onions finely cut, 2 bell peppers finely cut, 2 lbs. smoked sausage, 1 lb. hot sausage
or andouille, 8 small bags King Kooker® (8 oz.) jambalaya mix, 1 lb. bacon, water.
Fry off 1 lb. bacon (cubed) in small amount of cooking oil, then remove. Brown
all meat, then remove. Place onions and bell peppers into pot and cook until soft. Put
all meat back in except bacon. Add chicken broth, mushrooms, Kitchen Bouquet (4
oz. bottle), minced garlic (3 to 4 tbsp.), and Tabasco Hot Sauce (6 tbsp.) Add enough
water to fill 3/4 of pot and bring to slow boil. Add 8 bags jambalaya mix. Bring back to
slow boil. Boil 5 minutes. Stir occasionally to prevent rice from sticking. Turn fire off,
cover, and let stand 20 to 25 minutes. Makes approximately 32 servings.
Fried Seafood
Wash and drain seafood. Remove any excess moisture. This will reduce
splashing and popping in hot oil. Thoroughly coat seafood with King Kooker
®
Seasoned Fish Fry. Place in oil or shortening at 325 - 350° F (163-177°C) and
cook until golden brown on all sides. Heavier breading may be obtained by
dipping seafood in a mixture of egg and milk before coating with seasoned fish
fry.
Deep Fried Turkey
Ingredients: 1 Turkey, 1 King Kooker® aluminum pot and basket or lifting rack, deep fry
thermometer, King Kooker® Cajun Seasoning, King Kooker®
Injectable Marinade, marinade injector, peanut oil (enough to
cover turkey).
The turkey should be clean and dry, inside and out. Inject
the turkey with King Kooker® Injectable Marinade as per the
instructions on the bottle. Cover the carcass inside and out
with King Kooker® Cajun Seasoning. Pour cooking oil into pot
according to the directions located on page 14, “Determining
Proper Fill Levels for Cooking Vessels.” Light your King
Kooker® and heat the oil to 350° F (177°C). When the oil is hot
enough, place the turkey into the basket, or on the rack, and
wearing mitts for protection, slowly lower into the hot oil. Be careful not to splash the hot oil.
Fry for about 3-1/2 minutes per pound of the turkey. When the calculated time has passed,
completely turn off the flow of gas. Check that the cooker is off before lifting the turkey to drain.
Using mitts and the lifting hook/basket again, slowly lift the turkey from the oil. Check the thigh joint.
If it appears to be well cooked, the bird is ready.
Deep Fried Chickens
If you would like to deep fry whole chickens, follow the same instructions for preparation as
above, but cook for 7 1/2 minutes per pound at 350° F (177°C). For example, if you have 4 chickens
weighing about 3 lbs. each, you would multiply 3 times 7-1/2 minutes and cook the chickens for
22 1/2 minutes. When the calculated cooking time has passed, completely turn off the flow of gas.
Check that the cooker is off before lifting the chickens to drain. Using mitts and lifting hook/basket
again, slowly lift the chickens from the oil. Check the thigh joints of the chickens for doneness.
Summary of Contents for 551306
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