Norman Bourgeois, the King of
Outdoor Cooking, shares some of his favorite backyard-tested
recipes of all time with you.
The King Kooker Way!
For a 60 to 100 quart pot, fill
1/2 full of water. Add 4 to 6, 16 ounce containers of King Kooker®
Crab Boil (complete, nothing to add). Bring water to a rolling
boil. Add seafood. Gently stir. Cover the pot and return to boil.
Boiling times: Shrimp2
minutes; Crawfish5 minutes; Crabs5 minutes. Cut off
the fire. Gently stir the seafood again and let it soak. Add
one 8 ounce bottle of King Kooker® Crab Boil.
Soaking time: Shrimp5 to
10 minutes; Crawfish and Crabs15 to 30 minutes.
Seafood tends to float on the
surface while soaking and will 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
of temperature causes the seafood to sink and to draw in the
great flavor of King Kooker® Seasoning .
A Little Extra
To complement your seafood, try including a few pounds of creamer
potatoes, a dozen ears of corn, a pound of fresh mushrooms, five
or six cloves of garlic, fresh peeled onions, hot dogs, smoked
sausage or andouille sausage.
Hint: Allow potatoes extra cooking time by
adding them to the boiling seasoned water 5 to 10 minutes before
adding the seafood. (Back
Heat a cast iron skillet
for at least ten minutes on your King Kooker®. Allow the
skillet to get almost white hothot enough to see the flame
circle in the center of the skillet. This recipe produces
lots of smoke.
Fish fillets should be 1/2
thick for best results. Dip fillets in melted butter or margarine
and shake King Kooker® Blackened Redfish Seasoning on both
sides of fillets. Drop into the skillet and cook for 45 seconds
on each side. Serve piping hot. (Back to top)
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. (Back to top)
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. (Back to top)
King Kooker® 12 Qt. Dutch Oven Jambalaya
Ingredients: 2 cans chicken broth, Tabasco Hot Sauce,
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.)
King Kooker 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. (Back to top)
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 325350°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. (Back to top)
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 peanut oil into pot and make sure there is enough oil to
cover the turkey, but not enough to overflow when the bird is
immersed. Light your King Kooker® and heat the oil to 350°F.
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, check
the thigh joint. If it appears to be well cooked, the turkey
is ready. (Back
Ingredients: Chicken, oil, milk, eggs, King Kooker®
Seasoned Fish Fry, skillet or aluminum pot.
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°F. Place chicken into
oil and cook until done. Cooking outdoors with a large skillet
allows for larger quantities to be prepared in less time. (Back to top)
Fried Onion Rings
Ingredients: Colossal onions (if available), 2 beaten
eggs, 1/2 cup milk, flour, King Kooker® Seasoned Fish Fry.
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 into flour. Dip onion ring
again in the egg and milk mixture, then coat with King Kooker®
Seasoned Fish Fry. Heat oil to 350°F. Drop onion rings one
at a time into the heated oil. When the rings float to the top,
remove from oil. Serve warm. (Back to top)
Ingredients: Mushrooms, water, oil, King Kooker®
Seasoned Fish Fry.
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°F.
Place the mushroom slices into heated oil. When the mushroom
slices float to the top, remove from oil. Serve warm. (Back to top)
Deep Fried Boston Butt
Ingredients: 5 lb. Boston
butt roast, thawed, rinsed and dried, King Kooker® Marinade
of Choice, King Kooker® Cajun Seasoning, cooking oil.
Inject the thawed roast with
the marinade of choice. Refer to the injecting directions for
more information. Sprinkle King Kooker® Cajun Seasoning on
the outside of the roast as desired. Heat the cooking oil to
350°F and immerse the roast in the oil. Allow the roast to
cook for approximately 8 1/2 minutes per pound. When the calculated
time has passed, turn off the cooker. Remove the roast carefully
from the oil. Check for doneness by immediately inserting a meat
thermometer into the center of roast. Pork should reach a temperature
of 170°F or 77°C to be done.
Check also by slicing and examining
meat. If the roast is not completely cooked, restart the cooker,
raise the temperature of the oil to 350°F, and immerse the
roast once again into the oil for additional cooking time. When
done, turn off the cooker, remove from the oil and drain. Cool,
slice and serve. (Back
Ingredients: 35 lb. thawed and dried wings,
King Kooker® Cajun Seasoning, cooking oil, (approximately
1 gallon will half fill our KK2 Fry Pan), King Kooker® Wing
Sauce of flavor of choice.
Heat the cooking oil to 325°F.
Coat the wings with King Kooker® Cajun Seasoning. Place some
of the wings carefully into the heated cooking oil. Cook until
the wings float and appear done. Remove the batch from the grease
carefully with a skimmer long enough to keep hands away from
hot oil. Check a wing for doneness. If done, add a few more wings
to cook the next batch. Always monitor the temperature of the
oil to keep it at 325°F. After removing the wings from the
oil, dip them into the King Kooker® Wing Sauce of choice.
Varieties include: Spicy, Jalapeno, Habanero and Cayenne/Garlic.
Clams or Mussels
Clean clams thoroughly
in cold water, scrubbing with a brush. Discard any that float.
Place clams on steamer plate in basket. Pour enough water into
pot to come up to bottom of steamer rack when in pot. Bring water
to a boil and cover. The clams are cooked when the shells open.
Any shells which do not open should be discarded. Remove from
heat. Too much cooking will toughen the clams. Serve with drawn
or melted butter. (Back to top)
Blue Crabs, Shrimp, or Lobsters
Place 1/2 gallon each
of water and vinegar into the pot. Add 2 1/2 tablespoons of King
Kooker® Steamer Seasoning and 3 tablespoons salt to water/vinegar
mixture. Place the steamer rack into the pot and layer the seafood
on the steamer rack, sprinkling each layer generously with King
Kooker® Steamer Seasoning. Salt to taste. Cover and steam
until crabs or lobsters trun red (approximately 20-25 minutes).
Steam shrimp (approximately 10-15 minutes). The meat will pull
away from the shell when done. For extra flavor pour two ounces
of King Kooker® Liquid Crab Boil into the water/vinegar mixture.
We recommend King Kooker® Steamer Seasonings
to add flavor to all your steamed seafoods and vegetables.