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Details
Down the bayou.
Ingredients
Salt, Red Pepper, Dehydrated Garlic, Dehydrated Onion, Oleoresin Capsicum, Paprika, Silicon Dioxide (Anti-Caking Agent), Clove, Citric Acid, Lemon Powder (Maltodextrin, Lemon Puree, Citric Acid, Sugar and Lemon Juice).
Directions
Directions: In a large boiling pot, add 8 to 10 gallons of water and contents of Rouses Markets Seafood Boil Seasoning. Bring to a rolling boil. Carefully lower basket of seafood into the pot. Cover the pot and return to a rolling boil. When boiling time has expired, shut off burner, remove the lid and add enough ice to cover the seafood. This will stop the cooking process while the seafood is allowed to soak in the seasoned water. Seafood: Crawfish: 3 minutes boiling; 20 minutes (Longer soak time for more flavor and heat) soaking time. Seafood: Crab: 5 minutes boiling time; 20 minutes (Longer soak time for more flavor and heat) soking time. Shrimp: For perfectly cooked and easy to peel shrimp, place shrimp in tap water and bring to a boil; shut off immediately at boiling. Add ice to stop cooking and add seafood boil. Soak 15 to 45 minutes depending on your taste. This procedure works for any size shrimp and comes from our local fishermen in Ponte-aux-Chene, LA.
Warnings
Manufactured on equipment that uses [wheat, soy, milk].
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 0
- Total Fat 0g0%
- Saturated Fat 0g0%
- Cholesterol 0mg0%
- Sodium 480mg21%
- Total Carbohydrate 0g0%
- Dietary Fiber 0g0%
- Sugars 0g
- Protein 0g
Details
Down the bayou.
Ingredients
Salt, Red Pepper, Dehydrated Garlic, Dehydrated Onion, Oleoresin Capsicum, Paprika, Silicon Dioxide (Anti-Caking Agent), Clove, Citric Acid, Lemon Powder (Maltodextrin, Lemon Puree, Citric Acid, Sugar and Lemon Juice).
Directions
Directions: In a large boiling pot, add 8 to 10 gallons of water and contents of Rouses Markets Seafood Boil Seasoning. Bring to a rolling boil. Carefully lower basket of seafood into the pot. Cover the pot and return to a rolling boil. When boiling time has expired, shut off burner, remove the lid and add enough ice to cover the seafood. This will stop the cooking process while the seafood is allowed to soak in the seasoned water. Seafood: Crawfish: 3 minutes boiling; 20 minutes (Longer soak time for more flavor and heat) soaking time. Seafood: Crab: 5 minutes boiling time; 20 minutes (Longer soak time for more flavor and heat) soking time. Shrimp: For perfectly cooked and easy to peel shrimp, place shrimp in tap water and bring to a boil; shut off immediately at boiling. Add ice to stop cooking and add seafood boil. Soak 15 to 45 minutes depending on your taste. This procedure works for any size shrimp and comes from our local fishermen in Ponte-aux-Chene, LA.
Warnings
Manufactured on equipment that uses [wheat, soy, milk].
Common questions
Learn more about how to place an order here.
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