KEEPING YOUR CRAWFISH FRESH UPON ARRIVAL Hose them down and place them into an ice chest with a bag of ice. Be sure to open the drain hole as crawfish will drown without moving water. Or, take the cooler they arrived in, place ice on sack of crawfish and be sure to cut a hole into the styrofoam cooler. Be sure to keep them in a cool place and out of the heat. Your garage is the perfect spot until you're ready to boil.
HOW TO PURGE YOUR CRAWFISH 1. Hose crawfish sack with water
thoroughly. 2. Empty one sack (or ?) in cooler (ice-chest or tub) and rinse
again (keep drain hole open). 3. Close drain hole, sprinkle 1 (16oz.) can of
table salt over one sack and add enough water to cover crawfish to purge. 4. Let
stand for 8 to 10 minutes. 5. Drain and repeat above process (1x or 2x).
HOW TO BOIL YOUR CRAWFISH 1. Fill large pot with enough water
to cover seafood. 2. Add our LOUISIANA FISH FRY Crawfish and Crab seasoning mix
and bring to a rolling boil. 3. Add crawfish. Return to a rolling boil. Boil
crawfish 5 minutes. 4. Turn fire off and let crawfish soak for 15 to 25 minutes
(to you desired spice level). 5. Peel um while they're hot and enjoy......
HOW TO STEAM YOUR CRAWFISH 1. Pot should have a raised rack 2"
high. Add water to pot just below level of rack. 2. Bring to a boil. DO NOT ADD
SEASONING. 3. Cover tightly. When steam escapes, add your crawfish. 4. Cover
tightly and when steam escapes again, steam crawfish for 10 to 12 minutes. 5. In
a styrofoam chest, layer crawfish, sprinkling each layer with our LOUISIANA FISH
FRY Crawfish and Crab seasoning mix. Continue layering until all crawfish is
used. Cover tightly and let stand for 12 minutes. 6. Peel um while they're hot
and enjoy.......Oh, be sure to include cold beer.