Est. 1982. Fish fry products. Bring the taste of Louisiana home! Nothing to mix. Just pour and boil. This package boils 10 lbs. crawfish, 2 doz. crabs or 15 lbs. shrimp. www.LouisianaFishFry.com.
Salt, Spices, Dextrose, Paprika, Onion, Garlic, Natural Flavors, Monosodium Glutamate, Natural Lemon Oil Flavor, Citric Acid.
Boiling Seafood: 4 easy steps. 1. Fill large pot with enough water to cover seafood. 2. Add seasoning and bring to a rolling boil. 3. Add seafood. Return to a rolling boil. Boil seafood for 5 minutes. 4. Turn fire off and let seafood soak 25 minutes. Note: The longer seafood soaks, the spicier it will be. Steaming Seafood: Pot should have a raised rack 2 inch high. Add water to pot just below level of rack. Bring to a boil. Add no seasoning. Cover tightly. When steam escapes, add seafood. Cover tightly, and when steam escapes again, steam shrimp 8-10 min, crabs/crawfish 10-12 min. In an ice chest, layer seafood, sprinkling each layer with seasoning. Continue layering until all seafood is used. Cover tightly and let stand 12 minutes.
Always refer to the actual package for the most accurate information