Cajun Cooking Recipes
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For a Thanksgiving Dinner you'll never forget, try Cajun Fried Turkey.
Juicy and Delicious, Cher!!
Deep Fried Turkey/Fried Chicken/Fried Onion Rings/Fried Mushrooms
Boiled Crabs, Shrimp, & Crawfish/Cajun Boiled Lobster/Garlic Sauce
Before tellig you how to do deep fry a turkey, I want to tell
you why. Inspite of the fear of the unknown, frying a turkey instead
of baking is worth the risk.Cajun-style fried turkey couldn't
be moister and flavorful and frying cuts hours off the cooking
time. Using a King Kooker chef's syringe, the turkeys are injected
with a spicy marinade 36 hours before frying. Then rubs the birds
inside and out with a Cajun seasoning made by King Kooker. The28
quart frying pot and the 160,000 BTU propane burner are also madeby
King Kooker, a company out of Jefferson, Louisiana. The pot is
designed with extra high sides and comes with a stand that holds
the turkey upright and a handle that is used to place and remove
the turkey from the hot oil. Gather you friends and family and
have a frying party. Do four or five with one pot of oil. As the
Cajun's say "Pass a good time,cher."
Items Needed:
1 turkey
1 King Kooker aluminum pot and basket or lifting rack
deep fry thermometer
Cajun Seasoning
Injectable Marinade with injector (optional but recommended)
Peanut Oil (enough to cover turkey)
Procedure: The turkey should be clean and dry, inside and out. Inject the turkey with Injectable Marinade as per instructions on bottle. Cover the carcass inside and out with Cajun Seasoning. Pour peanut oil into pot enough to cover turkey, but not enough to overflow when the bird is immersed. Light your King Kooker and heat the oil to 350 degrees F. when 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 slash the hot oil. Fry for about 3 1/2 minutes per pound of the turkey. when the calculated time has passes, check the thigh joint. If it appears to be well cooked, then the turkey is ready. This can be repeated with more turkeys until the oil turns dark and dirty.
Needed: Chicken, Oil, Milk, Eggs, King Kooker Seasoned Fish Fry, Skillet or Pot
Procedure: Cut, wash and drain chicken. Dip chicken into a mixture of beaten egg and milk. coat with King Kooker fish Fry. Heat Oil to 350 degrees F. Place chicken into hot oil and cook until done. cooking outdoors with a large skillet allows for larger quantities to be prepared in less time.
Needed: large Onions, 2 beaten eggs, 1/2 cup milk, flour, King Kooker Seasoned Fish Fry, Skillet or Pot
Procedure: Cut onions into rings, wash and drain. Blend eggs and milk in a bowl for dipping. Dip each onion ring into egg and milk mixture, then coat with King Kooker Seasoned fish fry. Heat oil to 350 degrees f. Drop onion rings one at a time into the g=heated oil.. When the rings float to the top, remove from the oil. Serve warm.
Needed: Mushrooms, water oil, King Kooker Seasoned Fish Fry
Procedure: Slice mushrooms 1/8" thick and submerge in water to wet the slices. Coat slices thoroughly with King Kooker Seasoned Fish Fry. Heat oil to 350 degrees f. Place the mushroom slices into heated oil. when the mushroom slices float to the top, remove from oil. Serve warm.
For a 60 to 100 quart pot, fill 1/2 full of
water. Add 4 to 6, 16 Ounce King Kooker Crab Boil. Bring water
to a rolling boil. Add seafood. Gently stir. Cover the pot and
return to a boil. Boiling times:
Shrimp - 2 minutes
Crawfish - 5 minutes
Crabs - 5 minutes
DO NOT OVERCOOK
Cut off the fire. Gently stir the seafood again and let it soak
(to absorb the seasoning and flavor). Add one 8 ounce King Kooker
Crab Boil. Soaking time: Shrimp -5 minutes; Crawfish and Crabs-15
to 30 minutes.
Seafoods tend to float on the surface while soaking. On the surface they do not thoroughly absorb the seasoning. Add the equivalent of four trays of ice to the pot, allowing it to float on the surface of the liquid. this sudden change to temperature causes the seafood to sink and to draw in the great flavor.
Lagniappe- Toss into the boiling, seasoned water onions, sausage, corn on the cob, potatoes, whole mushrooms, small red potatoes. Tastes great!!
Fill a 60 quart pot 1/2 full of water. Pour 4 to 6, 16 ounce King Kooker Crab Boil into water and bring to a rolling boil. Add from 7 to 20 lobster, gently stir and boil for 5 minutes. cut off fire. Gently, stir seafood again and allow to soak. Add one ounce King Kooker Liquid Crab Boil. soak for 15 to 30 minutes. for fewer lobsters use a 30 to 40 quart pot and three 16 ounce King Kooker Crab Boil.
Melt 1/2 cup butter or margarine in a small saucepan. Add 5 tablespoons of lemon juice and one tablespoon of chopped garlic. Stir and summer a few minutes. Salt and pepper to taste.
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