When using the Crawfish Cooker please keep in mind that it is important to never fill the Cooker overthe marked “Max Fill” line. Doing so could result in the unit becoming top heavy and creating an unsafe condition.
NEVER light unit without first adding water for steaming or boiling. Failure to do so, could result in a hole burned in the bottom of the pot, discoloration, scratching, and/or dimpling
ADDING THE RIGHT AMOUNT OF WATER:
- If cooking 1 full sack of crawfish (50lbs; max capacity), fill to the max fill line found on the inside of the basket.
- If cooking less than 1 sack start by filling the Basket with the crawfish / shrimp / crab you intend to cook.
- Next, add water until it fully covers the crawfish / shrimp / crab in the Basket.
- Under no circumstance should the water level ever be above the Max Fill line.
- Next, remove the seafood and set aside.
ADD THE SPICES:
- Add the spices that you like.
- We recommend crawfish seasoning bags that are available from a variety of manufacturers and found at your local Academy store during crawfish season.
- Follow the directions on the seasoning bag.
BRING THE WATER TO A ROLLING BOIL:
- The time required to bring the water to a rolling boil will vary based on multiple conditions including the amount of water used, ambient temperatures and wind.
- Approximate time to achieve a rolling boil is appox. 28 minutes.
COOKING THE SEAFOOD:
- Once the water is at a rolling boil, cautiously place seafood into the basket using elbow length oven mitts
- or other safety equipment that prevents the user from being burned or scalded.
- Once the seafood is in, gently stir the ingredients to ensure there is a good mix of seasoning throughout.
- Close the cover and return to a rolling boil.
- Approximate time to achieve a rolling boil is 10 - 15 minutes.
- For the Single sack crawfish cooker, fill to max fill line with water. Add crawfish seasoning based on your preferred spice level.
- Bring water to a rolling boil. Add seafood.
- Gently stir. Close the lid and return to rolling boil.
- BOILING TIMES: Shrimp - 2 minutes; Crawfish - 5 minutes; Crabs - 5 minutes. (per pound)
- Turn off the burner.
- Gently stir the seafood again and let it soak.
- SOAKING TIME: Shrimp - 5 to 10 minutes; Crawfish and Crabs - 15 to 30 minutes.
- Seafood usually floats on the surface while soaking which limits their intake of seasoning. To counter this, carefully add about 4 pounds of ice to the pot, allowing it to float on the surface of the liquid. The sudden change of temperature causes the seafood to sink and increase the seasoning absorption.
- Try including creamer potatoes, fresh sweet corn on the cob cut in thirds, fresh mushrooms, cloves of garlic, fresh peeled onions, and smoked sausage or andouille sausage. HINT: Allow potatoes extra cooking time by adding them to the boiling seasoned water 5 to 10 minutes early.
- DO NOT USE WITH OIL. THIS APPLIANCE IS INTENDED FOR USE WITH WATER ONLY.
- NEVER operate this appliance indoors or any enclosed area. THIS COOKER IS FOR OUTDOOR USE ONLY.
- If you smell gas:
- Shut off gas to the appliance.
- Extinguish any open flame.
If odor continues, keep away from the appliance and immediately call your fire
Failure to follow these instructions could result in fire or explosion which could cause property damage, personal injury or death.