Instructions / Assembly

2
5
Steame
d
C
hi
c
k
en Breasts an
d
Vegeta
bl
e
s
• 3 (12 oz.) whole chicken breasts, split and boned
• 1 tsp salt
• 1 tsp dried tarragon leaves, crushed
• 1 cup cold water
• 2 large carrots, peeled and sliced
• 6 new potatoes, washed and unpeeled, sliced 1/2 inch thick
• 3 zucchini, washed and unpeeled, sliced
• 1 bay leaf, crumbled
• 2 tbsp chopped parsley
1. Rinse chicken breasts under cold runnin
g
water and pat dry.
2. On a sheet of waxed paper, combine salt and tarra
g
on.
3. Sprinkle chicken breast halves on both sides usin
g
1/4 tsp of tarra
g
on mixture on each breast half
.
Reserve remainin
g
mixture for later use.
4. La
y
er chicken breasts skin side u
p
in basket
.
5. Layer with carrots, potatoes, zucchini and bay leaf in that order.
6. Sprinkle with remainin
g
tarra
g
on mixture.
7. Turn dial to 375°F
(
191°C
)
to brin
g
to a boil.
8. Lower the temperature and steam covered for 35-40 minutes or until chicken and ve
g
etables are tender. Remove from heat
.
9. Arran
g
e chicken breasts and ve
g
etables on a platter.
Low Countr
y
Bo
il
• 2 lbs. shrimp, 21-25 count (recommend split and deveined)
• 2 lbs. pre-cooked smoked sausage (1/2 to 1 inch thick slices)
• 8-12 ears of corn, cut into 2-3 inch pieces
• 2 bags of crab boil mix
• 2 lbs. of whole new potatoes
Ready. Set. Craft your Masterpiece.
1. Fill inner
p
ot with water to MAX
fi
ll line (approximately 2 gallons)
fi
2. Turn dial to 375°F
(
191°C
)
. Add crab boil mix and brin
g
to a boil.
(
Note: If usin
g
a crab boil ba
g
, place ba
g
inside basket
.
)
All
o
w w
a
t
e
r t
o
bo
il f
o
r 1
5
min
u
t
es
.
3. Add potatoes fi
rst, boil for 12 minutes
.
fi
4. Add corn and boil for 9 minutes
.
5. Add sausa
g
e and boil for 9 minutes.
6. Add shrim
p
and boil for an additional 3-5 minutes. Remove and serve.
Fried Catfi
sh
fi
• 4 lbs. fresh or frozen catfi sh fi llets, thinly sliced
• 1/2 cup prepared mustard
• Oil for frying
• 1-1/2 cups cornmeal
• 3 tbsp of your favorite Cajun seasoning
1. Thaw fi
sh if frozen.
fi
2
. Rinse
fi
sh and pat dry with paper towels.
fi
3
. Cut
fi
sh into 2 inch pieces.
fi
4. Combine fi
sh, mustard, and chill then let sit for 15 minutes.
fi
5. Pre-heat oil to 375°F
(
191°C
)
.
6. Combine cornmeal and your favorite Cajun seasoning. Stir well with a whisk. Evenly coat all sides of catfi
sh with cornmeal mixture
.
fi
7. Fry 6 or 8 pieces at a time for 4 to 5 minutes or until
g
olden.
8. Remove from hot oil and drain on
p
a
p
er towels.