Owner`s manual

For Gulf Coast Style Seafood Boil
5 lbs. Shrimp * 8 Medium Crabs * 4 lbs. Crawfish * Vegetables
1. Wash Shrimp or seafood in cold water. Confirm crabs and crawfish are alive prior to boiling (crabs and
crawfish should be alive at time of cooking). Purge Crawfish in salted water.
2. Place products to be boile
d inside the basket. Be sure that water displacement does not exceed the
capacity of the boiling pot. This can be checked by placing all the ingredients in the pot and placing the
basket in the cold water (prior to heating) to be sure that the boiler will not overflow the pot.
3. Measure out water (not to exceed 3-gallons) following the instructions on your favorite seafood boil
package. For a spicier boil, ad
d 1 12-oz. bottle of The “Original” Louisiana Brand Hot Sauce per package
of spice mix used. Bring to a boil. Add boil mix contents, for mildly seasoned, non-messy food or for spicy,
hot cooked seafood or vegetables, reserve 2 Tbsp. spice mix per package for sprinkling ov
er seafood or
vegetables (after draining and prior to eating).
4. First add favorite selected vegetables (optional step) such as small white or red potatoes, mushrooms,
corn, garlic pods, lemon slices and small onions to the boiling mixture. Hard simmer in boiling solution for
10 minutes or until vegetables are cook
ed. Cut heat and allow to soak in mixture for 10 minutes. Remove
vegetables. Return solution to a boil. Add Seafood; return to boil, timing shrimp 3-minutes; Crabs or
Crawfish 8-10 minutes depending on size.
5. Remove from heat. Add ice to stop cook (being sure not to overflow the boiling pot) an
d allow to soak
for 10-15 minutes prior to draining and pouring out of container. Sprinkle reserved spicy boil mix over
boiled seafood prior to eating.
6. To double the amount being boiled: Add an additional 1-1/2 gallons Water (Total 3-Gallons) along with
an additional 1/3 cup of Salt; 1/2 cup of Red Cayenne P
epper, and an additional 12-oz. bottle “Original”
Louisiana Brand Hot Sauce to the directions given above.
Chesapeake Style Steamed Crabs or Seafood
Crabs * Crawfish * Fish * Vegetables
1. Utilize a boiling pot with a raised rack a minimum of 2-3 inches above the bottom of the boiling pot. Add
equal amounts of water and v
inegar to a water level just below the rack. Optional: Add a bottle of 12-oz.
“Original” Louisiana Brand Hot Sauce to the water-vinegar mixture.
2. Layer Crabs or other foods to be steamed. Sprinkle your favorite spice mix lightly, or until partially
covered, and steam in covered pot until crabs turn red, or other foods are fully steam cooked.