Directions
DIRECTIONS:
This bag will season 40 -50 lbs. of Crawfish or Shrimp, or 4 - 5 dozen Crabs.
- Pour ½ - 3/4 bag in water & bring to a rolling boil.
- Add seafood & return to rolling boil.
- Boil Crawfish 7 min., Shrimp 4 min., & Crabs 12 min.
- Drain seafood, plaice in ice chest & generously sprinkle with remaining seafood boil to taste.
- Steam in ice chest 15 - 25 min.
- Add Corn, Potatoes, Onions or Mushrooms to your boiling water for great tasting Veggies!
- Enjoy while they're HOT!
Recipe #1
Catfish Evangeline
Ingredients:
- 4 Catfish Filets
- 4 Tablespoons melted butter
- 2 teaspoons lemon juice
- Slap Ya Mama White Pepper Blend to taste
Sauce:
- 4 tablespoons butter
- 1 medium onion chopped
- 1 bundle of green onions chopped
- ½ cup celery chopped
- ½ cup bell pepper chopped
- ½ cup heavy cream
- 1-2 cups peeledcrawfish tails or shrimp boiled in Slap Ya Mama Seafood Boil
- Slap Ya Mama Original Blend to taste
Directions:
Preheat oven to 400 degrees. Mix butter and lemon juice together. Dip filets into the mixture then sprinkle with white pepper blend. Bake for 10-15 minutes.
Sauce:
In a large skillet over medium heat melt butter and sauté onions, celery, and bell peppers, . Now you may add your cream and boiled seafood and cook until thick. (If sauce is not thick enough you may add a little bit of flour to thicken). Now you can pour your sauce over the fish and sprinkle the green onions on top.
Serve Hot and you may also add a bed of noodles
Recipe #2
Shrimp Boil with Spicy Butter Sauce
Ingredients:
- 1 ½ quart water
- 1/4 cup distilled vinegar
- ½ lemons, cut into thin slices
- 2 cloves garlic, smashed
- 5 tablespoons Slap Ya Mama Seafood Boil
- ½ teaspoon peppercorns
- 1 ½ teaspoon salt
- 1 1/4 teaspoon cayenne pepper
- 4 bay leaves, crumbled
- 2 pounds large shrimp, in their shells
- ½ pound butter
- 4 teaspoons Worcestershire sauce
- 2 teaspoons fresh lemon juice
Directions:
In a large pot, combine the water, vinegar, lemon slices, garlic, Slap Ya Mama Seafood Boil Seasoning, peppercorns, ½ teaspoon of the salt, 1/4 teaspoon of the cayenne, and the bay leaves. Cover and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the shrimp to the pot. Cover and bring back to a boil. Continue boiling, partially covered, for 1 to 2 minutes, or until the shrimp are just done and they turn pink. Drain. In a small stainless-steel saucepan, melt the butter. Remove the pan from the heat and add the Worcestershire sauce, the lemon juice, and the remaining 1 teaspoon of salt and 1 teaspoon of cayenne. Divide the sauce among 4 small bowls. Serve the shrimp with the butter dipping sauce. Let everyone peel their own shrimp.
