Zatarains Crawfish Shrimp & Crab Boil - 6-3 Oz
Crawfish Shrimp & Crab Boil
A new Orleans tradition since 1889. Contents. www.zatarains.com. Comments or questions? Call 1-877-837-3796 or visit us at www.zatarains.com for great recipe ideas and product information. For the taste of New Orleans try these other fine Zatarain's products: Jambalaya Mix. Dirty rice. Gumbo. Fish-fri. Seafood cocktail sauce. Creole mustard. Red beans and rice. Creole seasoning. Olives. Cornbread french bread and creole chicken stuffing.
Boil: 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.
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