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!
- 4 Catfish Filets
- 4 Tablespoons melted butter
- 2 teaspoons lemon juice
- Slap Ya Mama White Pepper Blend to taste
- 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
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.
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
Shrimp Boil with Spicy Butter Sauce
- 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
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.