Search results for 'crawfish x;ls%20-l;dir;'

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

Our SELECT includes a nice mix of jumbo, large & medium crawfish. Shipped anywhere in lower 48 United States. Orders placed by 1:00 p.m. will ship the same day.  This package includes 10 lbs. of live crawfish, 1 pound of LOUISIANA Crab & Seafood Boil seasoning, gels packs and seafood container.

10 lbs. serves 1-2.

A $15 surcharge for Saturday delivery. Call us at 1-888-272-9347.

Unit Size: 10 lbs. Live Crawfish with seasoning

Ingredients: LIVE Louisiana "Mudbugs"

CajunGrocer takes extra steps to send you the freshest crawfish straight from the farm. Our crawfish are fished and shipped the same day. We only ship SELECT(LARGE & MEDIUM) crawfish which is cleaned, graded and shipped in custom styrofoam coolers will gel packs to insure that your crawfish arrive in excellent condition. This shipping procedure guarantees a fresh product delivered via FEDEX.

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 your 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!

Learn More

Description:  Wishing to make your own crawfish etouffee but not in the mood to make your own roux.  Our crawfish etouffee base is "chef" ready.  All you need to add is our fresh crawfish tails.  Heat and serve.   Makes anyone into a gourmet chef.  Enjoy!

Size:  5 lbs. boilable bag (80 oz.)

 

 

Boiling Instructions: Boil Water. Place Boil-In-Bag in boiling water, boil for approxiimately 30 minutes. Internal product temperature should be 160° F when done. Carefully remove Boil-In-Bag from boiling water. Bag will be hot! Use scissors to cut the Boil-In-Bag across the top. Pour product into a crock-pot or chafing warmer to keep heated until ready to serve.

Learn More

Our price includes UPS Priority NEXT DAY so your order arrives by 12 pm NOON (in most areas) the next day and covers the cost of the crawfish.

Learn More

Learn More

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).

Learn More

DESCRIPTION: A Louisiana favorite loaded with crawfish tails and Trinity in a unique buttery red sauce. INSTRUCTIONS: Keep frozen. To use, heat to simmer stirring frequently. (165˚ F. internal temp.) Serve over rice. Use within 3 months of purchase. NET WT: 22 oz. (623 g.) SERVINGS: 2-3 Learn More

Cajun spices and crawfish tails in a rich cream sauce with a hint of seafood. Serve over pasta, or over protein of choice as a sauce. Learn More

Boil seafood to your own taste with this potent liquid concentrate seasoning. Directions: Shake well before using. Crawfish or Shrimp: Use 1 Tbsp. per 5 pounds of seafood. (5 fl. oz. per 50 pounds) Use enough water to cover seafood completely. Bring seasoned water to a rolling boil, then add seafood and return to boil. Boil 5 minutes, remove from heat and let soak 20 minutes. The longer seafood soaks the spicier it will be. Crabs: Use 1 Tbsp. Boil and 5 Tbsp. salt per dozen crabs. Variations: For extra spicy flavor, add more boil to suit individual taste. Learn More

Defrost - Heat - Serve Learn More