ButterBall 23014314 Operation Manual & Safety Instructions page 12

STEAMED CHICKEN BREASTS AND VEGETABLES
3 (12 oz.) whole chicken breasts, split and boned
1 teaspoon salt
1 teaspoon 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 tablespoons chopped parsley
LOW COUNTRY BOIL
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
FRIED CATFISH
4 pounds fresh or frozen catfish fillets, thinly sliced
1/2 cup prepared mustard
Oil for frying
1 1/2 cups cornmeal
3 tbsp of your favorite Cajun Seasoning
11
RECIPES
Rinse chicken breasts under cold running water and pat
dry. On sheet of waxed paper, combine salt and tarragon.
Sprinkle chicken breast halves on both sides, using 1/4
teaspoon of tarragon mixture on each breast half. Reserve
rest of mixture for later use.
Layer chicken breasts, skin side up in basket. Layer with
carrots, potatoes, zucchini and bay leaf in that order.
Sprinkle with remaining tarragon mixture.
Set temperature mode to boil. Once water reaches boiling
lower; basket to heat and steam. Cover for 35-40 minutes
or until chicken and vegetables are tender. Remove from
heat.
Arrange chicken breasts and vegetables on a platter.
Fill inner pot with water to max fill line (approx 2 gallons).
Set temperature mode to boil. Add crab boil mix and bring
water to a boil. (Note: If using a crab boil bag place bag
inside basket.) Allow water to boil for 15 minutes.
Add potatoes first, boil for 12 minutes.
Add corn and boil for 9 minutes.
Add sausage and boil for 9 minutes.
Add shrimp and boil for an additional 3-5 minutes.
Remove and serve.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels.
Cut fish into 2-inch pieces. Combine fish and mustard; chill
15 minutes.
Preheat oil to 375º F(191°C). Combine cornmeal and favorite
Cajun Seasoning; stir well with a whisk. Evenly coat all sides
of catfish with cornmeal mixture. Fry 6 or 8 pieces at a time
for 4 to 5 minutes or until golden.
Remove from hot oil and drain on paper towels.