After a long wait, we obtained some massive "Gunja" Crawfish for boiling. Join us as we guide you through every step, from purging to ingredients, table setting and more! These crawfish were fantastic, and we indulged in a delightful feast!

"Detailed Guide on Boiling Crawfish:
35 lbs Sack of Live Crawfish

1. Purify the crawfish by rinsing them in running water for 20 minutes or until the water runs clear.

2. Add ingredients like Onions, Celery, Sliced Oranges, Sliced Lemons, Half Gallon of Citrus Punch, 4.5 lbs of Cajun Land Seasoning, and 4.5 lbs of Louisiana seasoning to a 60-quart pot and bring to a boil.

3. Place potatoes, corn, mushrooms, and sausage into the pot and bring it back to a boil. Once it reaches a rolling boil, add the purged crawfish. Boil for 7 minutes.

4. Turn off the heat, add 10 lbs of ice, and allow it to soak for 15 minutes.

*If you want your crawfish extra hot & spicy add: Swamp Fire: [ Ссылка ]

Butter Warmers: [ Ссылка ]
J.O. Seasoning: [ Ссылка ]
Swamp Dust: [ Ссылка ]
Cajun Land Seasoning: [ Ссылка ]
Liquid Crab Boil: [ Ссылка ]
Louisiana Crab Boil: [ Ссылка ]
Crawfish Table: [ Ссылка ]
90 Quart Crawfish Boiler: [ Ссылка ]
Crawfish Purger: [ Ссылка ]
Crawfish Scoop: [ Ссылка ]
Igloo Cooler: [ Ссылка ]


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