Cajun Injector

Cajun Injector® - America's Favorite and the Original Injectable Marinade.

Kit Contains:

• Two 16oz jars Creole Butter® Recipe marinade to use with chicken, pork, beef and turkey.
• One 16oz jar of Creole Butter Recipe marinade for Beef, Pork and Wild Game.
• Two 3.25oz can Cajun Shake® original flavor seasoning from Bayou Country. Use instead of salt on seafood, meat, vegetables, popcorn, almost anything. No MSG added!
• One Cajun Injector Original Injector.

Edgar Williams liked to do two things more than anything else: cook and be with friends. In the early 1970's, he figured out how to do both ... cooking for his friends. He cooked for parties, dinners, charity fund raisers, receptions ... any reason to get together. he was from Louisiana, you see, and in Louisiana, they know how to "pass a good time." Mr. Edgar (that's what his friends called him) was soon a hit and spending nearly all his free time cooking.

Fine with him, but Mr. Edgar wasn't satisfied with ordinary cooking. He tried new things, new ways of cooking with good ol' down home tastes. He cooked up his own marinades to season and flavor his prime rib. That prime rib became one of his most requested dishes, and one they still talk about in his hometown of Clinton, Louisiana.

Knowing a good thing when he saw it, Mr. Edgar figured out how to keep cooking for his friends without moving around so much. In 1977, he opened The Front Porch restaurant. Mr. Edgar could then cook and be with his friends all day long in a home-style atmosphere. And the favorite item on the menu? Prime rib.

In 1979, The Front Porch was named Louisiana's best restaurant by the Louisiana Tourist Commission, thanks in part to that same prime rib, and the special marinade injected into it.

Mr. Edgar's son, Reece (Chef Reece Williams to his friends) was cooking with his dad at The Front Porch when it won the award and thought it a good idea to share their secret with their friends. So, Mr. Edgar and Chef Reece Williams introduced The Original Cajun Injector® Marinade System. Their delicious marinade recipes and their unique system of injecting it into meat gave Louisiana a whole new way to cook. By 1987, the Williams' were bottling their injectable marinades and packing them off with the Original Cajun Marinade Injector to people all over the United States. Since then, consumers all over the world have enjoyed better tasting chicken, beef, lamb, turkey, wild game, fish, and of course, prime rib.

Recipes using the Cajun Injector

Recipe: Chicken in a Flash

• 2 1/2 - 3 pound fryer chicken
• Cajun Injector Creole Butter Recipe Marinade
• Paprika

1. Rinse chicken. Inject with marinade, using about 1 1/2 ounces to 2 ounces of marinade per pound of meat. Inject in several places in breast, thigh and legs.
2. Spinkle paprika on the outside of chicken. Place in a microwave safe dish and cover with plastic wrap. Make several holes in wrap to allow steam to escape.
3. Microwave on high setting, cooking about 8 minutes per pound. Turn dish one-quarter of a turn after one-half of the cooking time. Test for doneness with a meat thermometer, reading should be 185 degrees F.

Cajun Injector, Marinade Injector, Cajun Shake, and Creole Butter Recipe are registered Trademarks of Bruce Foods Corp.

For more information, please visit this products webpage.