P E R F E C T
B O I L E D C R A B S
Season cold water (up to 8 gallons) with one packet of New Orleans Crawfish & Spice Company Seafood Boil, and desired salt amount (we recommend 5oz. per gallon of water), stir pot to mix well. Add live crabs to pot and let them acclimate for 3 minutes. Turn heat source on full throttle. Crabs will begin to panic and eventually
slow. Gently stir to keep seasoning moving. Once water starts to boil, allow crabs to continue boiling for 5-7 minutes (crabs will be floating when done cooking). Turn off your heat source and add frozen
corn-on-the-cob to bring the cooking process to a stop. Crabs will sink and begin to soak up seasoning. Stir gently throughout the soak. Soak for 25-45 minutes. The longer the crabs soak, the
more flavorful they will be.
EASY TO PEEL BOILED SHRIMP
NOT EVERY SHRIMP BOIL WILL BE 50 LBS. SO USE THIS RECIPE AS A RULE OF THUMB:
Add New Orleans Crawfish & Spice Company Seafood Boil to water – 3 oz. per gallon of water.
Add salt, up to 5 oz. per gallon of water (No more, but less salt is fine) only after the cooking process has stopped.
Depending on how much shrimp you are cooking, fill pot with enough water to completely cover the shrimp. Add only the appropriate amount of New Orleans Crawfish & Spice Company Seafood Boil (do not add the salt at this step!) and bring water to a boil. Add shrimp to pot.
Return water to a boil for no more than 1 minute (Do not overcook). Turn off heat source and remove pot from heat. Stop the cooking process by adding to the pot frozen corn-on-the-cob (you can use ice, but you will be diluting the seasoning). Now add the appropriate amount of salt to the pot and gently stir. Allow shrimp to soak up to 45 minutes, testing every 15 minutes.
DELICIOUS CRAWFISH
CLEANING: Soak live crawfish in clean, fresh water for 10 minutes. Empty water, rinse, and add more fresh water and allow crawfish to soak for another 15 minutes. Drain.
BOILING: While crawfish are soaking, fill large pot with 6-8 gallons of water. Add one packet New Orleans Crawfish & Spice Company Seafood Boil and desired amount of salt to pot (add salt, up to 5 oz. per gallon of water, no more, but less salt is fine). Bring seasoned water to a rolling boil. Add drained crawfish to pot and bring back to a boil. Continue boiling for 2 minutes. Turn off heat source. Add frozen corn-on-the-cob and hose off the exterior of the pot to speed cooling and begin the soaking process. Crawfish will sink.
Keep stirring the pot every few minutes to keep seasoning moving. Allow to soak 30-45 minutes. Taste every fifteen minutes to achieve your perfect taste.
If boiling multiple sacks of crawfish in the same pot, be sure to clean crawfish per our instructions and cut your seasoning and salt in half for each subsequent boil.
My family is deeply rooted in south Louisiana and has been in the Louisiana seafood industry for generations in one form or another. From restaurants and catering to a fresh seafood retail store in Mid City New Orleans. I have spent my entire life in this beautiful region enjoying the culture, food, and bountiful outdoors. The most important ingredient in our food is our passion and patient preparation that we add to all our recipes.
I helped and learned from my parents and many aunts and uncles and cousins how to prepare, season, and cook seafood and game. We spent many days fishing and hunting from our camp in Buras, Louisiana. Also, at our family camp on Bay St. Louis Mississippi, my many cousins and I would fish, crab, and shrimp, my Father and uncles would do all the boiling, and my mom and grandmother and aunts would do the frying, sauteing, gumbos, and baking. What we did not catch, trap, or gig in Bay St. Louis, we relied on our cousins from Pierre Part, Louisiana, to supply us.
From very early on, it was stressed to us that Cajun Cooking was not about making it Hot and spicy, but accenting and complementing the flavor of the fish, shellfish, or game we were preparing. Springtime we enjoyed craw fish boils with all the fixings and fresh trout dishes. Summers were spent eating boiled crabs and shrimp caught right off our pier followed by ice cold watermelon. Of course, the first person to leave the pier always met with a barrage of watermelon rinds raining down on them. Winters always called for seafood or duck and sausage gumbos. Year-round of course, my Grandmother would always make what she called 'Apple Slab' and a decadent chocolate cake for her many grandkids.
My recipes have been honed over many years of cooking for people with varied tastes. In south Louisiana, we all have our own family recipes and preferences. Our salt intake has become important for us to monitor so feel free to adjust any of our recipes. Do not be afraid to add your own touch or more of your favorite spice to any of our recipes. Let them taste your passion!
Thank you for trying my products and I am always available for questions, comments, or suggestions at neworleanscrawfish@outlook.com.
David Caballero
Call us for your next event and we'll work to make you the toast of the party.
985.974.7199