Cooker King Cooker OUTDOOR COOKERS - Manual (Page 24)

24
Barbecue Shrimp
Ingredients: 2 lbs. large shrimp, 1 stick butter or margarine, 4 tablespoons
King Kooker ® Blackened Redfish Seasoning.
Melt butter over medium heat in a pot large enough to hold all ingredients.
Add seasonings and shrimp. Cover the pot and cook for 10 minutes. Stir
occasionally. Shrimp are ready when they are a pretty pink color.
King Kooker
®
Beans
Ingredients: 2 - 64 oz. cans of Pork & Beans, 2 - large white finely chopped onions, 1 bell pepper
finely chopped, 1 - bunch of shallots finely chopped, 1/2 bunch of celery finely chopped, 1 lb. ground
meat, 1 lb. sliced bacon, 1 lb. light brown sugar, 1 -8 oz. bottle of honey, 1 - King
Kooker
® Gourmet Barbecue Sauce, 3 oz. King Kooker ® Cajun Seasoning, Olive Oil
for sauteing seasonings, King Kooker ® 12 Quart Cast Iron Dutch Oven.
Directions: Brown off the ground meat. Drain off and dispose of the fat. Set
aside the ground meat. Cut the bacon into thirds. Fry the bacon. Drain off and
dispose of the fat. Set aside the bacon. Pour a few ounces of olive oil into a King
Kooker
® 12 Quart Cast Iron Dutch Oven. Place the onion, bell pepper, shallots and
celery into the olive oil. Saute until the onions are clear. Add all remaining ingredients, including meat
and bacon. Stir, cover and cook for sixty minutes over low heat. Stir often during cooking to prevent
sticking.
King Kooker
®
12 Qt.
Dutch Oven 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 (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 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.