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 com-

pletely 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 Ca-

jun 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

Method:

Preheat oil to 400˚F in electric fryer, or 350˚F in propane fryer. Season crawﬁsh or shrimp using thyme,

basil, salt, black pepper, and 1 teaspoon of hot sauce. In a bowl, prepare an eggwash by combining

egg, milk, water, and 2 teaspoons of hot sauce. Season eggwash to taste with salt and pepper. Place

Cajun King Cajun Fry in a second bowl. Dip crawﬁsh or shrimp in eggwash, then in Cajun Fry Mix.

Deep fry until golden brown.