Swamp Fire Seafood Boil 1 lb
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Oak Grove Swamp Fire Seafood Boil 16 oz
One Pound will boil 2 Dozen Crabs, 12-16 lbs. Crawfish & 16-20 lbs. of Shrimp
Oak Grove Smokehouse Swamp Fire brings the heat.
- Ideal for boiling and steaming.
- Use 1 # Swamp to boil 2 dozen crabs, 12-16 # crawfish, or 16-20 # shrimp.
- For added spiciness, sprinkle on shellfish after removing from liquid.
- Three 16.72 oz. Bags of seafood.
Unit Size: 16 oz.
A TASTE OF SOUTH LOUISIANA
- 1 DISH MEAL
- CAJUN / CREOLE SPICES
- GLUTEN FREE
- FAMILY REUNIONS
Ingredients: SALT, SPICES, ONION,DEXTROSE, NATURAL & ARTIFICIAL LEMON FLAVORS.
Directions: See bag for full directions. SHRIMP: Addition of 1/2 cup of margarine or cooking oil during boiling will make peeling easier, Increased soaking time will produce spicier product. EXTRA SPICY: Sprinkle SWAMP FIRE on seafood after removing from liquid. If product becomes too spicy, rinse well with water. The addition of ice after the boil time will slow the cooking process, increase flavor absorption and enhance peeling. Alternate Directions: In any size pot, using no Swamp Fire, put 4 inches of water. Cover pot and bring to a boil. Add seafood, returning lid tightly, and begin timing when steam begins to escape. Steam crabs or crawfish 10-12 minutes, and shrimp 8-10 minutes. When steaming time is completed, using a styrofoam ice chest, put in a thin layer of seafood, then sprinkle a moderate amount of Swamp Fire. Continue to layer in this manner until ice chest is full. Cover chest tightly and let stand for 12 minutes. Seafood will remain hot for 5 hours. Caution: Only use styrofoam ice chests, as plastic or other types will warp.
|Ingredients||Salt, spices, onion, dextrose, natural & artificial lemon flavors|
|Serving per container||378|
|Serving Size||1/2 Tsp|