In 1982, the Pizzolato family began Louisiana Fish Fry Products and made it their mission to help make Cajun cuisine not only affordable but accessible to everyone. The Louisiana Fish Fry product line has since grown from a single product (original Seasoned Fish Fry) to everything consumers need to make traditional Cajun meals. Today, Louisiana Fish Fry Products are produced in Baton Rouge, LA.
1. Fill large pot with enough water to cover seafood.
2. Add seasoning and bring to a rolling boil.
3. Add seafood. Return to a rolling boil. Boil seafood for 5 minutes.
4. Turn fire off and let seafood soak 25 minutes.
NOTE: The longer seafood soaks, the spicier it will be.
THIS PACKAGE BOILS 10 POUNDS CRAWFISH, 2 DOZEN CRABS OR 15 POUNDS SHRIMP.
Pot should have a raised rack 2 inches high. Add water to pot just below level of rack. Bring to a boil.
ADD NO SEASONING. Cover tightly. When steam escapes, add seafood. Cover tightly, and when steam escapes again, steam shrimp 8 to 10 minutes, crabs/crawfish 10 to 12 minutes. In an ice chest, layer seafood, sprinkling each layer with seasoning. Continue layering until all seafood is used. Cover tightly and let stand 12 minutes.