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"LOUISIANA" Habanero Hot Sauce
Size: 3 fl. oz. (88mL)
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Cajun Chef Louisiana Hot Sauce 5 oz
Size: 5 fl oz. (118mL)
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TURDUCKEN with Creole Pork & Cornbread
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Camellia Red Kidneys
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COMEAUX'S Pork Andouille
Size: 1 lbs. (16 oz.)
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LA FISH FRY Etouffee Mix
Size: 2.65 oz
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TryMe Yucatan Sunshine Habanero Sauce
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Our price includes FEDEX Priority NEXT DAY so your order arrives by 12 pm NOON (in most areas) the next day and covers the cost of the crawfish
Live Crawfish orders must be received before 11:00 AM CST to be shipped the next day.
So you know grades and sizes. We beat the competition with quality.
Field Run 18/24 cnt per lbs.
Belle River 12/20 cnt per lbs.
Select 11/16 cnt per lbs.
Jumbo U/12 cnt per lbs.
Our SELECT includes a nice mix of large & medium crawfish. Shipped anywhere in lower 48 United States. Orders placed by 11:00 a.m. will ship the same day. This package includes live crawfish with gel packs and seafood container.
A $15 surcharge for Saturday delivery. Call us at 1-888-272-9347.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 are cleaned, graded and shipped in custom Styrofoam coolers with 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 sack and hose them down and place them back in a cooler with a sealed bag of ice. Make sure to open drain hole so they won’t be submerged in standing water. 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 sack into 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 ‘em while they're hot and enjoy......
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Brand Crawfish - Live Crawfish Perishable 0 Size Click BUY for Sizes (Delivery by NOON)
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