Search results for 'CRAWFISH POT 24 Qt. Fryer/Steamer w/Lid & Basket- Aluminum'

Shipped anywhere in lower 48 United States. Orders placed by 1:00 p.m. will ship the same day. This package includes 15 lbs. of live crawfish, 3 pounds of LOUISIANA Crab & Seafood Boil seasoning, gels packs and seafood container.
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The creme de la creme of our product line... the dish Chef Robin has served all over the world. We guarantee you'll receive well-deserved accolades from all who enjoy this Cajun delicacy. We begin with onions seasoned with cayenne pepper and salt. Next we add select Louisiana crawfish, simmering the tails in their natural juices to trap the flavor and natural color of the meat. When the flavors are blended to perfection, the resulting sauce (which has a thicker consistency than gumbo) is ready to please the palates of royalty! Heat, serve a generous helping over rice, and then wait for the compliments...they come quickly!

Description: These bitesize pies are stuffed with fresh Louisiana crawfish and blending with Cajun seasonings. See cooking instructions below on how to prepare.

Unit Size: 8 (1oz.) pies

A generous 3 oz.  portion of Crawfish stuffing in a superb blend of vegetables, seasonings and select spices. Also available in 1 oz. appetizer size.  We suggest you purchase our Crawfish Julie sauce to top your crawfish cake.  Best prepared by pan saute or baking.

A thick seafood stew served over white rice. Its rich color and flavor come from finely chopped vegetables smothered over a low heat in a dark ROUX (flour browned in butter).

Description: LOUISIANA Crawfish, Crab & Shrimp Boil is a blend of your favorite ingredients packed in one to give your seafood just the right flavor and spice. Nothing to mix. Just pour and boil. It's that easy. This package contains enough seasoning to boil 5 lbs. shrimp, 8 medium crabs, or 10 lbs. crawfish.

Unit Size: 16 oz. (454g)

BOILING SEAFOOD Steps: In a large pot, use enough water to cover seafood. (To reduce the strength, add more water.) Add appropriate amount of seasoning and bring to a rolling boil. Add seafood and return to a rolling boil. Boil seafood for 5 minutes. Remove from fire and let seafood stand in liquid for 25 minutes.

STEAMING SEAFOOD Steps: In any size pot, put 3-1/2 inches of water and bring to a boil. Cover pot tightly. When steam escapes from side of lid, add full basket of seafood. Cover tightly. When steam escapes from side of lid again, begin timing. Steam shrimp 8 to 10 minutes; crabs and crawfish 10 to 12 minutes. In a styrofoam chest put layer of seafood, then sprinkle layer of seasoning. Continue to layer until all seafood is used. Place lid tightly over chest and let stand for 12 minutes. Enjoy!

Check out our delicious Turducken products for your holiday gathering! Or, for your next spring party may we suggest throwing a crawfish boil or gulf shrimp boil. You may want to add some boudin and cajun andouille, to spice it up! Let CajunGrocer serve your Creole and Cajun food needs.

Description: Louisiana Crawfish Cakes. Great appetizer item. For best results, pan suate or bake. See cooking instructions below.

Unit Size: 20 (1oz.) cnt.

Our price includes FEDEX Priority NEXT DAY so your order arrives by 12 pm NOON (guaranteed) and covers the cost of the crawfish, along with seasoning.

Shipped anywhere in lower 48 United States. Orders placed by 1:00 p.m. will ship the same day. This package includes 20 lbs. of live crawfish, 2 lbs. of LOUISIANA Crab & Seafood Boil seasoning, gels packs and seafood container.

20 lbs. serves 4 - 7 people.

A $15 surcharge for Saturday delivery. Any questions, call us at 1-888-272-9347.

Unit Size: 20 lbs. Live Crawfish with seasoning

CajunGrocer takes extra steps to send you the freshest crawfish straight from the farm. Our crawfish are fished and shipped the same day This shipping procedure guarantees a fresh product delivered via FEDEX Priority Next Day Air.

Scroll down to learn how to store, purge and boil/steam your crawfish.KEEPING YOUR CRAWFISH ALIVE UPON ARRIVAL If you receive your crawfish the day before your boil, simply take your crawfish, hose them down and place them back in a cooler with a bag of ice. Keep them in a cool place and out of the heat. Your garage is the perfect spot until you're ready to boil.
HOW TO PURGE YOUR CRAWFISH 1. Hose crawfish sack with water thoroughly. 2. Empty one sack (or ?) in cooler (ice-chest or tub) and rinse again (keep drain hole open). 3. Close drain hole, sprinkle 1 (16oz.) can of table salt over one sack and add enough water to cover crawfish to purge. 4. Let stand for 8 to 10 minutes. 5. Drain and repeat above process (1x or 2x).
HOW TO BOIL YOUR CRAWFISH 1. Fill large pot with enough water to cover seafood. 2. Add our LOUISIANA FISH FRY Crawfish and Crab seasoning mix and bring to a rolling boil. 3. Add crawfish. Return to a rolling boil. Boil crawfish 5 minutes. 4. Turn fire off and let crawfish soak for 15 to 25 minutes (to you desired spice level). 5. Peel um while they're hot and enjoy......
HOW TO STEAM YOUR CRAWFISH 1. Pot should have a raised rack 2" high. Add water to pot just below level of rack. 2. Bring to a boil. DO NOT ADD SEASONING. 3. Cover tightly. When steam escapes, add your crawfish. 4. Cover tightly and when steam escapes again, steam crawfish for 10 to 12 minutes. 5. In a styrofoam chest, layer crawfish, sprinkling each layer with our LOUISIANA FISH FRY Crawfish and Crab seasoning mix. Continue layering until all crawfish is used. Cover tightly and let stand for 12 minutes. 6. Peel um while they're hot and enjoy.......Oh, be sure to include cold beer.

Check out our delicious Turducken products for your holiday gathering! Or, for your next spring party may we suggest throwing a crawfish boil or gulf shrimp boil. You may want to add some boudin and cajun andouille, to spice it up!