Owner`s manual

Fried Potato Salad

Prep time: 30 minutes

Cook time: 5-10 minutes

Yield: 12 servings

Ingredients:

Cajun Injector® Cottonseed Oil

6 Large eggs

1 lb. Bacon

4 lbs. Red potatoes

Cajun Injector® Quick Shake® Cajun Shake® seasoning

to taste

1-1/2 cups Mayonnaise

1/2 cup Dill pickle relish

Method:

Cover eggs with 1 inch cold water in a large pot. Place over medium-high heat.

Bring to a boil. Cover and remove from heat. Let stand 15 to 17 minutes. Drain

water. Run cold water over eggs until completely cool. Peel and chop eggs; set

aside. Preheat oil to 400˚F in electric fryer or 350˚F in propane fryer. Separate

bacon strips. Carefully lower each piece of bacon into hot oil; fry for 1 minute or

until crisp. Remove from hot oil and drain on paper towels. Crumble; set aside.

Scrub potatoes, and rinse with cold water. Cut into 1-inch cubes. Fry potatoes in

batches for 5 minutes, or until tender and golden. Remove from hot oil and drain

on paper towels. Place warm potatoes in a large bowl. Sprinkle with Cajun Injector

Quick Shake Cajun Shake seasoning to taste and toss well. Add crumbled bacon,

chopped eggs, mayonnaise, and relish; toss until potatoes are well coated.

Popcorn Shrimp

Prep Time: 20 minutes

Cook Time: 3-5 minutes

Yield: 6-8 servings

Ingredients:

Cajun Injector® Cottonseed Oil

1 lb. Cleaned crawfish tails or shrimp

1 tsp. Fresh thyme, chopped

1 tsp. Fresh basil, chopped

Salt and black pepper (to taste)

1 Egg

1 cup Water

1 cup Milk

3 tsps. “Original” Louisiana Brand Hot Sauce, divided

1 cup Cajun King® Cajun Fry Mix