In a container other than boiling pot. Place seafood, adding chilled water.

Measure water, placing in boiling pot. Heat to a simmer, then add seafood boil mix, stirring until dissolved using the ration of 1 bottle mix per gallon of water.

As desired add small potatoes, corn on the cob, onions, celery, garlic, and halved lemons to mixture. Return to a boil, then simmer for 10 minutes.

Drain chilled water from seafood; add seafood to simmering solution. Return solution to a rolling boil: time for 3 minutes.

Remove or turn off heat, adding 1 cup salt per gallon of liquid. Stir to dissolve salt, then add several trays of ice to stop the cooking.

Start timing soak. Correct soak times are as follows:

Shrimp: 5-10 minutes
Crabs : 20-30 minutes
Crawfish: 20-30 minutes

As a dipping sauce with the boiled seafood, try our Louisiana Gold's "Louisiana Seafood Cocktail Sauce"®.