Zatarain's Dry Shrimp & Crab Boil 3 oz

Brand: Zatarain's
Product Code: 071429015708
UPC Code : 071429015708

$2.99 $1.33
6 or more $1.11

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The original Zatarain’s Dry Crawfish, Shrimp & Crab Boil with seven premium spices and seasonings delivers the authentic taste of New Orleans seafood. Specially made for chefs to inspire extraordinary menus and deliver consistent recipes. Add to the seafood of your choice to create craveable menu items that will keep your guests coming back.Zatarain’s has been the authority on New Orleans flavor since 1889. As the nation’s leading maker of New Orleans–style foods, Zatarain’s combines great taste, high quality and New Orleans’ rich culinary history. Our hometown is famous for fun and flavor, and that’s exactly what we deliver – big, authentic flavors inspired by New Orleans and designed to replace “same old” with something special. Authentic condiments, including creole mustard, rice mixes, crab boils, and breadings capture the spirit of the Gulf Coast.

Seven premium spices and seasonings
Authentic taste of New Orleans
Made by Zatarain's, combining great taste and high quality
Tailored for culinary professionals, helping to inspire menus
Add to your choice of seafood to create craveable menu items

Ingredients:

Ingredients: Mustard Seed, Coriander Seed, Cayenne Pepper, Bay Leaves, Dill Seed, Allspice.

Directions:

Instructions: Directions: One bag of crab boil is sufficient for 4 pounds of shrimp, 4 pounds of crawfish or 1 dozen crabs. To a large cooking container add 3 quarts of water, 4 Tbsp. of salt, 1 bag of Zatarain's Crab Boil, 1 lemon (quartered). Add cayenne pepper to taste, if desired. Bring water mix to rolling boil. Add seafood; bring to boil. Boil crabs vigorously for 5 minutes, crawfish 2 minutes, and shrimp 1 minute. Allow seafood to remain in water 15–20 minutes after boiling. Adding 2 tablespoons of vinegar to the water makes crabs easier to pick.

Unit Size: 3 oz. (85g)

BOILING SEAFOOD One bag of crab boil is sufficient for 4 pounds of shrimp, 4 pounds of crawfish or 1 dozen crabs. Steps: In a large cooking container add 3 quarts of water, 4 Tbsp. of salt, 1 bag of Zatarain's Crab Boil-Dry, and 1 lemon (quartered). Add cayenne pepper to taste, if desired. Bring water mix to a rolling boil. Add seafood and bring to a boil. Boil crabs vigorously for 20 minutes, crawfish 15 minutes, and shrimp 2 minutes. Allow seafood to remain in water 5 minutes after boiling. Adding 2 tablespoons of vinegar to the water makes crabs easier to pick.

GEORGE'S BOILED CRAWFISH Ingredients: 4 gallons water 36 oz. salt 12 oz. Original "Louisiana" Hot Sauce 6 bags Zatarain's Dry Crab Boil 3 oz. ZATARAIN'S? Concentrated Shrimp & Crab Boil 8 oz. ZATARAIN'S? Creole Seasoning 4 oz. Chef Cayenne Red Pepper 1/2 cup vinegar 3 lemons, cut in half 3 large onions 4 garlic pods 2-1/2 lbs. new potatoes, small 8-10 ears corn 40 lbs. (1 sack) crawfish 2 bags ice Steps: Pour crawfish into large tub and fill with water, mix several times and drain. Do this procedure 3 to 4 times to wash crawfish. Remove and discard any dead crawfish or debris. Add first eleven ingredients to large pot (52 qt) stir thoroughly and bring to boil. Allow to boil for 5 minutes before adding potatoes. Add potatoes and cook for 5 minutes (for larger potatoes, cook longer). Add crawfish, stir, and cover pot; return to boil and cook for 3 to 5 minutes depending on size of crawfish (add corn after 2 minutes).Remove pot from fire and allow to stand 3 minutes. Add ice in bags to stop cook (by adding ice in bags, the seasoning will not be diluted.) Allow to soak for 15 to 30 minutes. Note: The longer the crawfish soak, the spicier they will be. Hint: Add one stick of margarine to pot --- will make crawfish easier to peel.