4 pounds small red potatoes
5 quarts water
1 (3-ounce) bag of crab or Shrimp boil seasoning
Old Bay seasoning
2 pounds kielbasa or hot smoked link sausage, cut into 1 1/2-inch pieces
6 ears of corn, halved
pounds large fresh shrimp, (peeled and deveined optional)
4 - Large Onions, Quartered
Bring a large pot to a boil, add the Crab or Shrimp boil, Add potatoes and boil 15 minutes, Add Sausage, Corn, Onions and
cook an additional 10 minutes, If Potatoes are tender add the Shrimp and boil for 3 to 4 minutes or untill Shrimp turns pink
(do not over cook, Shrimp will get rubbery). When finished pour the contents of the pot into a few Beer can
boxes or a table lined with paper.
This recipe serves 12.
You can adjust this by figuring 1/2 lb. of Shrimp per person and just adjust the other ingredients per person.
Cajun Deep-Fried Turkey
- 2 cups butter
- 1/4 cup onion juice
- 1/4 cup garlic juice
- 1/4 cup Louisiana-style hot sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons ground black pepper
- 1 teaspoon cayenne pepper
- 7 fluid ounces beer
- 3 gallons peanut oil for frying, or as needed
- 1 (12 pound) whole turkey, neck and giblets removed
- Melt the butter in a large saucepan over medium heat. Add the onion juice, garlic
juice, hot sauce, Worcestershire sauce, black pepper, cayenne pepper and beer. Mix until well blended.
- Use a marinade injecting syringe or turkey baster with an injector tip to inject
the marinade all over the turkey including the legs, back, wings, thighs and breasts. Place in a large plastic bag and marinate
overnight in the refrigerator. Do not use a kitchen trash bag. If your turkey is large, you can use an oven bag.
- When it's time to fry, measure the amount of oil needed by lowering the turkey
into the fryer and filling with enough oil to cover it. Remove the turkey and set aside.
- Heat the oil to 365 degrees F (185 degrees C). When the oil has come to temperature,
lower the turkey into the hot oil slowly using the hanging device that comes with turkey deep-fryers. The turkey should be
completely submerged in the oil. Cook for 36 minutes, or 3 minutes per pound of turkey. The turkey is done when the temperature
in the thickest part of the thigh reaches 180 degrees F (80 degrees C). Turn off the flame and slowly remove from the oil,
making sure all of the oil drains out of the cavity. Allow to rest on a serving platter for about 20 minutes before carving.