Norman Bourgeois, the King of Outdoor Cooking, shares some of his favorite backyard-tested recipes of all time with you.

Boiled Seafood
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: Shrimp—2 minutes; Crawfish—5 minutes; Crabs—5 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: Shrimp—5 to 10 minutes; Crawfish and Crabs—15 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 to top)

Blackened Fish
Heat a cast iron skillet for at least ten minutes on your King Kooker®. Allow the skillet to get almost white hot—hot 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)

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. (Back to top)

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. (Back to top)

King Kooker® 12 Qt. Dutch Oven Jambalaya
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)

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. (Back to top)

Deep Fried Turkey
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 to top)

Fried Chicken
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
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)

Fried Mushrooms
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 to top)

King Kooker® Wings
3–5 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. (Back to top)

Steamed 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)

Steamed 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. (Back to top)

We recommend King Kooker® Steamer Seasonings
to add flavor to all your steamed seafoods and vegetables.


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