King Kooker Cast Cookers with Timers - Manual (Page 34)

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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 20, “ 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 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.