CRAWFISH, SHRIMP & CRAB BOIL – Louisiana Fish Fry. Nothing to mix. Just pour and boil. Also great for steaming.
Salt, spices, dextrose, paprika, onion, garlic, natural flavors, monosodium glutamate, natural lemon oil flavor, citric acid
-Shake Well Before Using.
-Crawfish or Shrimp: Use 1 tsp 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. Enjoy!
-Crabs: Use 1 Tbsp. boil and 5 Tbsp. salt per dozen crabs.
-Variations: For extra spicy flavor, add more “Louisiana crawfish crab & shrimp boil” to suit individual taste.