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Floyd"s Meat & Seafood Homesick Cajun Headquarters
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You might have to keep your itty bitty Cajun buddies a day or two longer and are wondering how to do it. Well, here"s the way to do it. Most people pick up their live crawfish on Saturday and cook Saturday or Sunday.

You are watching: Keeping crawfish alive in ice chest


Here are simple, easy to follow instructions on how to PROPERLY STORE your live crawfish for 1 to 3 days and have all of them still kickin" when it comes time to get things cookin".
Keep the sack or sacks in a very LARGE ice chest, laying down so the sack is horizontal. Try not to crowd them.
Keep ice chest with live crawfish in it in total shade like in the garage, your shop or the carport.
Keep away from heat sources and out of the reach of children, pets and wild animals. (This includes your drunk buddies.)
Keep out of the water (their swimming days are over ) You will drown them or suffocate them and this will kill them.
NOTE: when washing and or purging your live crawfish, get the water out of the house and be sure it is tepid, warmish (not hot!) water.

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The water coming out of your garden hose is still about 38 degrees and way too cold for them, the cold water will shock them and put them into a sleep state and you will think they are dead, but they aren"t.

 

 

CORN AND POTATOES NOW AVAILABLE!!!

 

 

CORN

 

Sweet corn, 3 inch cobettes

 

individually frozen

 

box of 96

 

$32.99

 

PLEASE order by 4 pm Thursdays for weekend boils!!

 

 

 

RED POTATOES

 

size "B" red spuds, fresh

 

50 pound box 275 to 300 spuds $35.99

 

25 pounds 130 to 150 spuds $19.99

 

10 pounds 60 to 80 spuds $ 7.99

 

 

 

PLEASE order by 4 pm Thursdays for weekend boils!!

 

 50 POUND BOX OF LOUISIANA BRAND CRAWFISH,

SHRIMP AND CRAB BOIL

 

Cooks up to 500 pounds of crawfish ( serious size, mind

you!)

 

Dry powder boiling spice

 

$71.99 box 

 

Please order by 4 pm Thursdays for weekend boils!!

 

LOUISIANA GALLON LIQIUD ALSO AVAILABLE

 

BY SPECIAL ORDER

 


< New Home Page | Whats Hot! | Poultry and Pork Specialties | Gumbo Goodies! | Boudin, Sausage and Tasso | Fresh Gulf Oysters | Our Cajun Products | New Orleans Breads | Crab Selection | Get Stuffed! | Cooking Goodies | Shellfish Selection | Finfish Selection | Ratchford Farms Buffalo Meat | Cooking Directions | Cajun Humor | Hook Line and Sinker | In Memorium: Floyd Johnson | In Memoriam: Thad Johnson | Wild Thangs >

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New Home Page
Whats Hot!
Poultry and Pork Specialties
Gumbo Goodies!
Boudin, Sausage and Tasso
Fresh Gulf Oysters
Our Cajun Products
New Orleans Breads
Crab Selection
Get Stuffed!
Cooking Goodies
Shellfish Selection
Finfish Selection
Ratchford Farms Buffalo Meat
Cooking Directions
Cajun Humor
Hook Line and Sinker
In Memorium: Floyd Johnson
In Memoriam: Thad Johnson
Wild Thangs