Louisiana Fish Fry Crawfish Crab & Shrimp Boil Liquid 16oz

Louisiana Fish Fry Crawfish Crab & Shrimp Boil Liquid 16oz

Add some spice to your seafood boil with Louisiana Fish Fry Crawfish Crab & Shrimp Boil Liquid. This 16oz bottle of flavorful and spicy boil is perfect for making a delicious seafood boil at home. Whether you're looking to host a crawfish boil for a party, or you just want to enjoy some delicious seafood at home, Louisiana Fish Fry Crawfish Crab & Shrimp Boil Liquid has got you covered. So why wait? Try Louisiana Fish Fry Crawfish Crab & Shrimp Boil Liquid today and bring a taste of Louisiana to your backyard.

Boil seafood to your own taste with our potent liquid concentrate seasoning. It delivers maximum flexibility and flavor, while featuring the same classic blend of spices. Concentrated.

Unit Size: 16oz

Ingredients: Water, Polysorbate80, Spice Extractives, Oleoresin Paprika, Sodium Benzoate, and Potassium Sorbate. 

Directions: Shake well before using. Crawfish or Shrimp: Use 1 Tbsp. per 5 pounds of seafood. (5 floz 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 add 5 Tbsp. salt per dozen crabs.

Recipe:

Crawfish Boil:

Ingredients: 16oz Louisiana Fish Fry Crawfish Crab & Shrimp Boil Liquid, 5 quarts water, 2 lemons, quartered, 2 medium onions, quartered, 1 head garlic, halved, 2 lbs small red potatoes, 2 lbs corn on the cob, cut into 3-4 inch pieces, 2 lbs smoked sausage, 2 lbs crawfish, 2 lbs medium shrimp, peeled and deveined, 2 tbsp melted butter, salt and pepper to taste

Instructions:

In a large pot, bring the water to a boil. Add the Louisiana Fish Fry Crawfish Crab & Shrimp Boil Liquid, lemons, onions, and garlic to the pot. Boil for 5 minutes.

Add the red potatoes to the pot and boil for 10 minutes.

Add the corn on the cob to the pot and boil for 5 minutes.

Add the smoked sausage to the pot and boil for 5 minutes.

Add the crawfish and shrimp to the pot and boil for 3-5 minutes, or until the crawfish and shrimp are pink and cooked through.

Drain the seafood boil and transfer it to a large serving platter.

Drizzle the melted butter over the seafood boil, and season with salt and pepper, to taste.

Serve the crawfish boil hot, with the remaining Louisiana Fish Fry Crawfish Crab & Shrimp Boil Liquid for dipping. Enjoy!