Est. 1982. Fish fry products. Bring the taste of Louisiana home! Nothing to mix. Just pour and boil. This package boils 10 lbs. crawfish, 2 doz. crabs or 15 lbs. shrimp. www.LouisianaFishFry.com.
16 oz (1 lb) 454 g x 12
454 per pack
Boiling Seafood: 4 easy steps. 1. Fill large pot with enough water to cover seafood. 2. Add seasoning and bring to a rolling boil. 3. Add seafood. Return to a rolling boil. Boil seafood for 5 minutes. 4. Turn fire off and let seafood soak 25 minutes. Note: The longer seafood soaks, the spicier it will be. Steaming Seafood: Pot should have a raised rack 2 inch high. Add water to pot just below level of rack. Bring to a boil. Add no seasoning. Cover tightly. When steam escapes, add seafood. Cover tightly, and when steam escapes again, steam shrimp 8-10 min, crabs/crawfish 10-12 min. In an ice chest, layer seafood, sprinkling each layer with seasoning. Continue layering until all seafood is used. Cover tightly and let stand 12 minutes.
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