King Kooker Cast Cookers with Gas Shut Off Technology - Manual (Page 23)

23
®
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 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 King Kooker
® Crab Boil.
Soaking time: Shrimp - 5 to 10 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 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.
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.
SECTION IV
RECIPES
from
The King of Outdoor Cooking™