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To start, I use a large boiling pot with basket and cover. The burner in the picture runs on natural gas but I also use a propane burner when I am away from home. The tub contains a 45 pound sack of select crawfish from the Atchafalaya Basin in Louisiana. |
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A tub or ice chest can be used to hold the crawfish so you can rinse them off. |
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Fill the tub with water to rinse the crawfish. Do not add any salt to the rinse water. |
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Using the sack makes it easy to pour out rinse water without any crawfish escaping after a few minutes of soaking |
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Pour out rinse water. Repeat rinsing process until you are satisfied. Remove dead crawfish or any debris... twig, leaf, etc. Now you're ready to get cooking! |
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Purple Sack Seafood Spice, LLC |
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