Louisiana Fish Fry Crawfish Shrimp & Crab Boil 16 oz — Pack of 30

Boiling seafood

• Fill a large pot with enough water to cover seafood (add more water to reduce strength).
• Add appropriate amount of seasoning and bring to a rolling boil.
• Add seafood and return to a rolling boil; boil 5 minutes for crawfish, 3 minutes for shrimp, 15 minutes for crabs.
• Turn off heat and let seafood soak 15–25 minutes; longer soak increases spiciness.

Steaming seafood

• Put 3-1/2 inches of water in pot with raised rack about 2 inches high and bring to a boil.
• Cover tightly; when steam escapes from lid, add seafood and cover; begin timing when steam escapes again.
• Steam shrimp 8–10 minutes; crabs and crawfish 10–12 minutes.
• Or layer seafood in a styrofoam chest, sprinkling seasoning between layers, cover and let stand 12 minutes.

Package boils approximately 10 lbs crawfish, 2 dozen crabs, or 15 lbs shrimp.