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!

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

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.