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 boil-
ing (crabs and crawfish should be alive at time of cooking). Purge Crawfish in salted water.
2. Place products to be boiled 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, add 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 over seafood or vegetables (after draining and
prior to eating).
4. First add favorite selected vegetables (optional step) such as small white or red pota-
toes, 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 cooked. 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 depend-
ing on size.
5. Remove from heat. Add ice to stop cook (being sure not to overflow the boiling pot) and
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-Gal-
lons) along with an additional 1/3 cup of Salt; 1/2 cup of Red Cayenne Pepper, 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 vinegar 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.