Fish fry products. Est. 1982. Bring the taste of Louisiana home. Nothing to mix. Just pour and boil. www.LouisianaFishFry.com.
5 oz (142 g) x 24
142 per pack
Boiling Seafood: Fill large pot with enough water to cover seafood. Add seasoning and bring to a rolling boil. Add seafood and return to a rolling boil. Boil seafood for 5 minutes. 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 inches 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. This package boils 4 lbs crawfish, 8 medium crabs or 5 lbs shrimp.
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