Hey Broox, heres the pics I promised you...those mudbugs were DAMN tasty!!! Thanks for Everything. I will DEFENITELY use Authentic Louisiana Seafood again to place my seafood orders!
Please Call or Email to OrderLive Crawfish Contact Us At:504-444-6040 or emailsales@alseafood.com
Louisiana Live Crawfish
Live crawfish are sold in 40-lb sacks and shipped airport to airport. This is to ensure the crawfish are shipped safely.
When ordering Crawfish we give you the option of including the shipping charges into the bill or you can choose to pay the shipping charge at the airport.
Live Crawfish
Price
Shipping
Handling
Total Price
Cost per - lb
40-lbs @ $3.50
$140.00
$53.28
$9.00
$202.28
($5.05)
80-lbs @ $3.50
$280.00
$66.56
$18.00
$368.56
($4.60)
120-lbs @ $3.40
$408.00
$99.84
$27.00
$534.84
($4.46)
160-lbs @ $3.40
$544.00
$133.13
$36.00
$713.13
($4.46)
200-lbs @ $3.40
$680.00
$166.41
$45.00
$891.41
($4.46)
*Shipping prices are based on airport to airport shipping via Southwest airlines. Other carriers may charge more for shipping. Handling charge is for the box and packaging the Crawfish are shipped in*
Frozen Crawfish Prices
CRAWFISH PRICES
Your Price:
Chinese Crawfish Tail Meat 150/200 count
$9.70 - lb
Chinese Crawfish Tail Meat 100/150 count
$10.45 - lb
Chinese Crawfish Tail Meat 80/100count
$10.78 – lb
Domestic Crawfish Tail Meat
$14.95 – lb
40-lbs Boiled Louisiana Crawfish
$154 ($3.85 - lb)
*prices do not include shipping and handling**Price subjectto change without notice*
Crawfish, or crayfish, whichever you prefer to call them, are an important part of Louisiana culture. Abundant in the swamps and marshes across southern Louisiana, 98% of the crayfish harvested in the United States comes for the waters of Louisiana. Generally 75 million to 105 million pounds of these freshwater crustaceans are harvested in the United States every year.
We have live, frozen and boiled crawfish available and just like the rest of our products, you can trust in the quality of our crayfish to be second to none. Crawfish are an excellent source of protein and low in fat, so you never have to feel guilty about eating as many as you like.
Whether you are boiling your delicious Louisiana crawfish or making other popular Cajun dishes such as crawfish étouffée, pie, dressing, bread or beignets, use crawfish direct from Authentic Louisiana Seafood for the best, most delicious results.
Throw a crawfish boil for your friends, just as if you were down in the bayou. Our crawfish is so fresh and delicious, you will feel like you are there, no matter where in the world you happen to be. Here at Authentic Louisiana Seafood, we take great pride in the quality and freshness of all of our products, and our craw fish is no exception. Buy crawfish / crayfish from us and you are purchasing direct from our trusted Louisiana fishermen.
Crawfish Boil Tips
Put your water one inch below halfway point of your pot (measure this from inside your pot) ideally a 80quart pot
Add 1 bag of Sal’s Seasoning, light fire and cover with the lid
When water comes to a rolling boil add your crawfish & cover with lid.
Bring water back to a rolling boil again for 2 ½ minutes.
Shut off fire & uncover place about ½ to ¾ (5 pounds) of ice in pot. If you are out side hose down the outside & bottom of the pot for a couple of minutes (this changes the water temperature and helps the crawfish absorb the seasoning)
Let soak for 30 minutes with cover off.
DO NOT REPPLACE THE COVER OR THEY WILL CONTINUE TO COOK!!
Example: After you have boiled the crawfish shut them off at 1PM & uncover & let sit for 10 minutes, then at 1:10 PM you add five pounds of ice & hose underneath & around the pot. Stir with Cajun paddle or other large stirring instrument. Make sure the crawfish on the bottom switch places with the ones on the top. Repeat this at 1:20 & 1:30
*Food Availability and Prices Subject to change without notice*
When boiling crawfish, shrimp or crabs the only extra ingredients to enhance the flavor of your seafood would be celery, onions, garlic, lemons and oranges. These are friendly ingredients that do not rob the flavor of your boil or have any bearing on the taste of your Authentic Louisiana Seafood.
Conversely if you add potatoes, corn, wieners, sausage or mushrooms these will directly effect your seafood seasoning. We call them season robbers!! Some folks think you should boil them in separate pot which is not a badidea. Others boil them in the seasoned water first. Whether you boil them in the same pot or not always drop the potatoes & onions first & when they are almost done re-season your water with @ least 3/4s more seasoning then add all your other stuff plus your crawfish & boil as usual. This will ensure your crawfish get the right dose of spices& your potatoes, onions etc will get seasoned perfectly.
