Fresh Oysters, Claw Meat, Frog Legs, ...
Louisiana has an abundance of fresh seafood, and one of the favorite ways to prepare it is boiled. From March to June, when crawfish are plentiful, crawfish boils are much-anticipated events. And just as crawfish numbers start to dwindle from the summer heat, the crab and shrimp boils begin. Since large quantities of shellfish are cooked and consumed at these lively affairs, most seafood boils take place outdoors. Using huge pots over propane burners, weekend chefs boil up fiery mixtures of water, salt, red pepper, lemons, and Zatarain’s crab boil seasoning. So many people like to use Zatarain’s Crab & Shrimp Boils because they’re fool proof combinations of concentrated spices that perfectly season boiled seafood. After all, the resulting brew has to have enough kick to penetrate the thick crustacean shells. Want to try your hand at a New Orleans-style seafood boil? We’ve got the step-by-step how-to guide, products and recipes you’ll need to do it right.
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Our soft-shell whole crawfish is an absolute delicacy. Not too many establishments carry soft-shell crawfish but you'll find them here in south Louisiana and New Orleans Jazz Fest. Best prepared deep fried or pan fried. Serve as appetizer or make an authentic Cajun style Po-Boy.
Unit Size: Package includes 24 soft shell crawfish.Learn More
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.Learn More