The following cooking directions apply only to items purchased at Floyds Meat and Seafood and do not apply to items puchased in any other stores.
Argentine Red Shrimp
The best way to enjoy the delicate, lobster-like flavor of this unique deep sea shrimp is by boiling.
Thaw shrimp in cold water for 10 minutes. Boil 1 quart of water for each pound of shrimp. Add plenty of salt only. Do NOT use Cajun, Old Bay or any other crab or shrimp boiling spices.
Add shrimp to boiling water, reduce heat and simmer, uncovered, for TWO minutes. Remove from pot and run cold water over the shrimp to stop the cooking process. Chill in ice water for 1 minute if you want them cold. Peel and de-vein.
Be SURE to do this!! I don't know what itis about the sand in Argentina- it's not a huge grain, but it stays with you. Larry and I found this out the first time we cooked and ate Reds, so I make sure to pass this info on to you. Simply peel the shrimp, and use your thumb to push the skinon the back aside (no knife required), and rinse out the vein and any orange roe you find in advance.
Dip in melted butter and enjoy the lobster-like flavor!
Reheating Cooked Crawfish
In a skillet or large pot, put enough plain water in to cover the bottom 1/2 inch deep. Bring to a boil.
Add cooked crawfish, place a lid over the pot, and steam until heated through- about 3 minutes. Drain and enjoy.
Breaded Clam Strips
DO NOT THAW! DO NOT microwave!
Oven: Preheat oven to 375°. Spread frozen clam strips on a baking sheet. Bake 12 minutes or until golden brown and crisp.
Fryer: Preheat vegetable oil to 350°. Place frozen breaded clam strips in hot oil for 1 minute. Remove from oil, drain on paper towels. Serve immediately.
Our premium natural shell stuffed crabs are made with real crabmeat and come from a family company in Alabama.
They can be deep fried or baked and some customers will take the dressing out of the shell and make their own crabcakes ( hey, that's cheating!!)
They are very tasty and best results are achieved if you can plan ahead to partially defrost them before cooking.
Partially thaw first if possible.
Pre heat oven to 450 degrees.
Place crabs on baking sheet, stuffing side up and bake for 25 to 30 minutes.
(Note: I never defrost my crabs when deep frying because it makes them come apart while cooking.)
Take great care when placing frozen crabs in hot oil due to oil spatter.
If any ice crystals are present, scrape them off with a spoon before placing in hot oil.
Pre heat vegetable oil in deep fryer to 350 degrees.
Place no more than 4 stuffed crabs in hot oil and fry for 5 to 7 minutes or until golden brown.
Drain on paper towel and serve hot.
Try them with Floyd's world famous seafood cocktail sauce.
Keep frozen- do not thaw.
Oven: Remove frozen flounder from bag. Preheat oven to 425°. Place frozen flounder in shallow pan with sides, add enough water to cover the bottom of the pan. Bake 20 minutes uncovered.
Microwave: Remove frozen flounder from bag, place in a microwave-safe dish. Cover and cook on High for 3 to 4 minutes for one piece, 4 to 5 minutes for two pieces. (Your oven may vary.) Let stand for 1 minute.
To cook frozen: Preheat oven to 375°. Place frozen crab cakes on a non-stick baking tray and bake 20-25 minutes.
To cook thawed:
Bake: Preheat oven to 375°. Place thawed crab cakes on a non-stick baking sheet and bake 15 minutes.
Sauté: In a skillet on medium heat, cooked thawed crab cakes 5 minutes per side until browned.
King and Snow Crab are already fully cooked. Using a large skillet, put enough plain water in it to cover the bottom about 1/2 inch deep. Bring to a boil. Add crab legs, cover, and steam for 4 to 6 minutes, or until crab is thawed out and hot. Let cool, crack shells, and dip in melted butter.
Don't burn your butter. Melt it slowly over very low heat. Skim off the foam. You can use it plain, or add:
or even Cajun seasoning to flavor up your dipping experience.
Natchitoches Meat Pies
(Crawfish, Shrimp, and Meat)
Bake: Cook from frozen- do NOT thaw! Preheat oven to 375°. Place frozen pie(s) on a non-stick baking pan, spray with cooking spray (it helps them to brown). Bake, uncovered 11 to 14 minutes.
Fry: Cook from frozen- do NOT thaw! Preheat vegetable oil in fryer or skillet to 375°. Place frozen pie(s) in hot oil and fry, 6 to 7 minutes, turning when needed, to a golden brown. (do not overcrowd your fryer- less is better.) Place on paper towel to drain. Serve hot.
Instructions apply to all types of Boudin- fresh or frozen.
Steaming: In a pot or skillet, add about 1/2 inch of water. Add boudin and bring to a simmer, uncovered. Simmer gently to heat; don't overdo it, or the casing may pop and you'll end up with boudin soup. Turn gently if needed. Remove from put and allow to cool for about 3 minutes.
Microwave: This works best if the boudin is thawed. Wrap boudin link(s) in a wet paper towel and place on a microwave-safe plate. Heat on medium high for 1 to 2 minutes, or until heated through. Unwrap and allow to cool for about 3 minutes.
Grill: Place boudin on foil, grill tray or directly on grill grate, but not over open flame. Heat until hot all the way through, turn gently if necessary. Don't overcook, or the casing may split and you'll have a rice-sacrifice to the Grill-gods. They'll thank you for it. (Foil is your friend- trust me.)
Deboned Cajun Stuffed Chickens
For best results, thaw overnight in original packaging in fridge. For faster, same day thawing, place chicken (in its package)in a sink full of cold water for a couple of hours. Or, use the law of thermodynamics, and place it in a heavy stainless or cast-iron skillet (no heat!) and it'll be thawed quickly. (Seriously, this works!)
Bake: Preheat oven to 375°. Place thawed stuffed chicken in an open roasting pan with sides, breast down. Place meat thermometer (recommended!) in thigh. Bake, uncovered, for 1 hour or until internal temp reaches 155° Remove from oven, cover and let stand 20 minutes. Internal temp should rise to 165° by this time. Remove from pan, cool slightly, and carve. Try not to nibble while you're carving- I dare ya!
Beef Rib Roast
This applies to beef rib roast, AKA 'prime rib'- any size, bone-in or boneless.
Preheat oven to 350°. Place seasoned rib roast in an open roasting pan with sides. Use a rack if you have one. Insert meat thermometer into top canter of roast where the bulb will be 2" down. Place roast in oven and cook to TEN DEGREES BELOW DESIRED DONENESS. (this is because the meat continues to cook after you remove it from the oven. If you cook it to the doneness you want on the thermometer, it'll overcook. Trust us here. For example, if you want your roast to be medium (150° to 155°, remove it when the thermometer reads medium rare (135° to 140°), and allow to stand with a lid or foil over it for 15 minutes. During this time, the roast temperature will rise to your desire doneness temperature. Standing allows for easier carving and more juice output for your gravy. (Everyone loves a good pan dripping gravy!) Remove roast to cutting board, drain off drippings for gravy, carve and serve.
These are tried and true cooking instructions for a rib roast. You may go as low as 300° if you have time to cook it longer. (Low and slow makes for extremely tender beef, and is excellent for tougher cuts like briskets and pork butts and shoulders.) While there's a ton of crazy stuff elsewhere on the Internet, we want you to enjoy your purchase from Floyd's, so stick with what we say. Believe me- you'll be very happy with the results!
Basic Boiled Shrimp
These directions DO NOT APPLY TO THE ARGENTINE REDS, only the Gulf shrimp!!!!
These directions only apply to the 3 sizes of shrimp we sell here at Floyd's, does not apply to shrimp of other sizes purchased elsewhere.
For each pound of shrimp:
boil 1 quart of water
1 teaspoon of salt
shrimp, crawfish and crab boil
The term "boiled" shrimp can be misleading in the fact that only the water is boiled, not the shrimp. Once the shrimp is added to the water, you reduce the heat and simmer it, not boil.
Also, most people think that shrimp are done when they turn pink. Not true.
Shrimp turn pink the second they hit the hot water, but that is just the iodine in the shells reacting to the 212 degree water, not a signal that it is done.
Shrimp are done when they go from translucent to solid white all the way thru, plus they turn pink.
Just follow these directions and you wont have to worry...
Boil the amount of water you need for the amount of shrimp you are cooking, add salt and crab boil if desired.
When water comes to a boil, add shrimp.
Reduce heat to a SIMMER and do not cover.
Time according to this chart:
- medium size 50 to 60 count 3 minutes
- large size 31 to 35 count 3.5 minutes
- jumbo size 16 to 20 count 4 minutes
When cooking time is up, dump into a collander and run COLD water over them. This stops the cooking process.
From here, you can serve them warm, or chill in an ice water bath for 2 minutes to get real cold. Peel and eat.
OVEN FRIED FISH
This method of cooking fish gives you crispy, crunchy fish that your family will swear you cooked in the deep fryer, but it is done in the oven. Great for cold winter days when you want fried fish but don't want to deal with running in and out of the house checking the progress of your frying fish.
How it works: The margarine takes the place of the hot oil, it melts and crisps up the breading in the hot oven. This method works best with a cornmeal breading, I haven't tried it with anything else.
I can tell you that everyone I have told about this method LOVES it. Larry doesn't want me to ever use the deep fryer again. Poor neglected deep fryer...sniff..
What you'll need:
Any amount of THICKER cut fish (works best with catfish)
Squeeze Parkay or other margarine (not vegetable oil- it doesn't do the trick)
Your favorite CORNMEAL style fish breading (I use the seasoned Louisiana Fish Fry)
Large non stick cookie sheet
Pre heat oven to 450.
Thaw fish if frozen, rinse and season if desired. Roll fish in cornmeal style fish breading, lay out on nonstick baking sheet. Drizzle a LITE AND THIN stream of squeeze Parkay down the top side of the length of each piece of breaded fish. If using regular margarine, dot each piece of fish with a little bit.
Place cookie sheet in preheated oven and cook for 26 to 28 minutes, or until fish is crispy and golden brown.
Let your family accuse you of frying that fish and be happy that they are.
The secret to great gumbo is: make it the day BEFORE you plan to eat it. My grandmother said it was against the law in Louisiana to do two things: Put beef of any type in any Cajun dish and eat what you cook the same day. "Magic takes place in the pot in the refrigerator overnight", she would say.
I recommend that you make either a seafood gumbo or a chicken and sausage gumbo. More than two meats of any type tends to wash out the flavor of the other ingredients and you really can't enjoy the flavor of any one thing.
I do have customers that make what I call "kitchen sink gumbo", that is everything from crawfish to sausage to clams to oysters, which is up to you if you like- after all you are the paying customer. This recipe can be doubled. Or tripled, or quadrupled- you get the point.
What you'll need:
A) One green bell pepper, cored, seeded, chopped, about pointer fingernail size
One medium onion, yellow or white, cut up
2 to 3 stalks of celery, de-stringed and chopped
(This vegetable trio is also called "trinity" in Cajun cooking)
4 ounces real butter
B) One package Louisiana Gumbo mix
2 quarts low sodium chicken stock
C) 1 heaping tablespoon minced garlic
1 teaspoon cajun seasoning
D) Your choice of meat:
For a SEAFOOD gumbo, choose TWO of the following (or just one): One pound of small raw shrimp, peeled, cleaned and deveined.
One pound of cleaned crawfish tailmeat, peeled and cleaned with fat.
One pound fresh crabmeat, checked for shell particles.
One pint of oysters, fresh, reserve the juice.
For a MEAT gumbo, choose TWO of the following (or just use one): One pound fresh smoked andouille sausage, cut into cubes and cooked a little in a skillet to remove some of the fat.
One pound fresh or cooked duck meat, cubed into bite sized pieces.
One pound smoked cooked chicken meat (dark is best) cut into bite sized pieces.
Other mild smoked fully cooked pork sausage BUT NO BEEF!!
E) One 14.5 ounce can of petite diced tomatoes, plain, with the juice.
One package ( one pound) cut frozen okra. Cook in microwave, covered 3 minutes with 4 tablespoons water or until done but not mushy.
Gumbo file powder (optional, grandmother always put it on the table for those who wanted it)
A few beers for the cook (or a Coca Cola if you drink the hard stuff)
Sautee your bell pepper celery and onion in melted butter with the garlic and the cajun seasoning in a large 4 quart heavy bottom pot.
Stir and cook until veggies are tender and clear but not mushy and overcooked.
Remove from heat and set aside.
Make your roux with the Louisiana Gumbo mix and chicken stock, slowly whisk the powder into the stock until well blended.
Take your time, get in a hurry and you will have lumps in your roux base. Roux will start out a very light brown in color.
Drink that beer you set aside (or Coke)
With a spatula (thats a pancake turner to some folks), increase the heat a bit and stir the roux almost constantly to prevent burning and sticking to the bottom of the pot.
Stir until roux gets dark, begins to thicken and then comes to a low boil. (It's time for that other beer now)
Stir and cook until it boils gently.
Add your cooked bell pepper, celery and onion to the mix.
Add your choice of seafood OR meat to the mix.
Add your tomato with juice and your cooked okra to the mix.
Add your file powder if desired.
Allow pot to cool overnight in the fridge.
Warm slowly on the stove when ready to eat, do not boil!!
Cook 1 to 2 cups of rice and fix some warm crusty French bread in the oven. Serve warmed gumbo over cooked rice with French bread.
After you get finished cussing Lisa for making you wait 24 hours to eat this, I promise those cusswords will turn to thank yous when you taste this gumbo.
This method of making Gumbo belongs exclusively to Lisa Marshall, owner of Floyds Meat and Seafood and may not be reproduced copied or used in anybody's seafood restaurant without my permission.
I'll send the Cajun Mafia after you, I hear they are running low on gator bait this time of year....
Stuffed Pork Chops
Our stuffed pork chops have dressing that is fully cooked, all you must do is bake, grill or broil until chop is cooked.
Pre-heat oven to 350 degrees. Place chops in a shallow pan with sides and add a small amount of water to the pan, enough to cover the bottom. Season if desired and cook, uncovered, about 22 to 25 minutes. Check for doneness by cutting into chop, be sure it is solid white all thru, no pink.
Cook chops on grill on foil if you like or directly on grill grate, season if desired. Turn chop from side to side, being careful not to donate too much rice dressing to the grill gods. Some of it will fall out as the chop cooks, that's why we make sure to stuff them extra full.
Same as oven, just set oven on broil. Cooking time will be slightly shorter and you do not use the liquid.
Re-heating Your Smoked Turkey
Whether you buy it from us or or bring your own bird for us to smoke for you, Mr. Turkey must be re-heated.The key here is to warm the turkey just enough to break the chill, not get it super hot and dry it out. Some people will allow their turkey to sit out and get to room temperature before warming, but food safety says don't do that. The microwave is NOT recommended for this.
You will need:
* a meat thermometer (not an instant read type)
* a pan with sides (roaster, aluminum disposable, deep cake pan will do)
* some type of liquid; stock, water, wine or beer, at least 1 to 1.5 cups.
* foil or lid to cover.
Preheat your oven to 325 degrees.
Carve your turkey (cut it up). Place it in the pan and add the liquid of your choice.
Put a meat thermometer in the thickest piece, avoiding any bones and leave it in.
Put a lid or foil over the bird and warm it until the thermometer reads 100 to 125 degrees.
Oven too full of pies and dressing? Use your grill, smoker, crock pot or electric roaster and follow the same directions.
Pre heat oven to 450 degrees.
Place frozen stuffed clams on a cookie sheet.
Bake uncovered for 30 minutes or until center of clam is hot.
BOSTON CLAM CHOWDA
BOSTON LOBSTER BISQUE
New England Clam Chowder and Lobster Bisque both come in a boil in bag that you defrost and heat.
DO NOT heat in the plastic container that holds the boil in bag.
The bags are to be removed and defrosted overnight in the fridge, then heated.
Quicker than overnight defrost directions:
Remove the pouch from the plastic container, do NOT open it.
Place pouch in your sink, bowl or pot and cover with cold water. Allow about 1 hour to defrost.
Open pouch and squeeze contents of defrosted chowda into a saucepan and heat nice an slow.
DO NOT BOIL!
Pour chowda into serving bowls and eat with crackahs.
Boil in Pouch:
In a 2 quart saucepan, place unopened pouch in 1.5 quarts of boiling watah.
Heat 10 to 12 minutes, turning over carefully halfway thru warming time.
Remove pouch carefully and cut open.
CAUTION: contents and bag will be supah hot.
Pour into serving bowls and enjoy with crackahs
DO NOT MICROWAVE THE POUCH OR THE PLASTIC CONTAINAH!
Cut open thawed pouch and place contents in a microwave safe bowl.
Loosely covah wit plastic wrap, papah towel or waxed papah.
Microwave in HIGH 3 minutes, stir, heat anothah 1 to 2 minutes.
Remove from microwave, stir and eat with lots of crackahs.
KEEP FROZEN! DO NOT DEFROST!
Pre heat deep fryer cooking oil to 350 degrees.
Place frozen boudin balls in hot oil and fry for 7 to 8 minutes to a golden brown.
Place on paper towels to drain and serve hot.
Tortilla Crusted Tilapia with Chipotle and Lime
A delicious fillet of tilapia encrusted with crushed tortilla and lime with spices, real good stuff.
DO NOT MICROWAVE
DO NOT FRY
Cook from FROZEN
Preheat oven to 375 degrees.
Place frozen fish portions on a nonstick baking pan and bake, uncovered for 28 to 30minutes.
Preheat oven to 325 degrees.
Bake 14 to 17 minutes, uncovered.
(Note from Lisa: I like my tilapia a little more done, and the crust a little crispier, so I increase the cooking time to 20- 22 minutes.)
Blackened Salmon Fillets
Defrost fish overnight in the fridge for best results.
Quicker results can be gotten by placing fish in its package in your sink and covering with cold water.
REMOVE FISH FROM PACKAGE BEFORE COOKING!!!!!
Pre heat grill to medium if using gas or allow charcoal to burn down to glowy ash if using charcoal.
Cook fillets for 12 to 14 minutes total time, turn once during cooking.
Pre heat oven to 375 degrees.
Cover baking pan with foil and spray with non stick cooking spray.
Place fish on pan and bake, uncovered,12 to 15 minutes or until fish
flakes with a fork.
Defrost fish completely. Place in a microwave safe dish and cover with plastic wrap. Be sure to vent the plastic wrap.
Microwave on HIGH for 3 minutes, turn and microwave 1 to 3 minutes more.
Allow fish to stand for 1 minute and test for doneness by flaking with a fork.
Keep clams frozen at all times.
Pre heat oven to 450 degrees. Place clams on baking sheet and bake 30 to 35 minutes.
Grilling: Wrap clams in a foil pouch, spray the inside with non stick cooking spray to avoid sticking. Leave the top open for crispy top clams or closed for softer, more moist clams.
Cook at medium heat for 25 minutes with grill top closed. No peeking.
Microwave oven: ( not really recommended, but....)
Place 2 clams on a microwave safe plate. Cook on HIGH for 4 minutes.
This is based on a 110 watt microwave oven.
Do no more than 2 clams at a time.
Cooking times may vary due to oven wattage differences.
ROCK LOBSTER TAILS
For best results, thaw lobster tails overnight in the fridge, don't try to fast thaw in the microwave or in cold water. Some things are just better slow, folks!
Bring 3 quarts of salted, seasoned w
ater to a hard rolling boil.
Add lobster tails and return to a boil.
Cook for one minute per ounce of weight or until meat turns from opaque to solid white all the way thru and shell turns reddish orange.
Remove from water and allow to cool, remove meat from shell.
Pre heat broiler.
Split tails down the middle from the top( although from underneath is easier and better) lift the meat out of the shell and allow it to rest on top of the shell.
Season with your choice of seasoning and butter, broil 4 to 6 inches from heat source for 1 minute per ounce of weight or until tail begins to curl.
Serve with plenty of seasoned melted butter. Real butter, none of that margarine junk.
Pre heat grill to medium high heat.
Split tail across the top and remove the meat totally from the shell.
Cut meat into bite sized pieces and put on metal or soaked bamboo skewers.
Season as desired, brush with melted butter and cook on the grill for 6 to 8
minutes or until the meat turns solid white all the way thru.
Serve on a bed of rice with other vegetables you cooked on skewers on the grill.
Suggestions: yellow or zucchini squash, mushrooms, cherry tomatoes, bell pepper wedges ( any color) , purple onion, white onion, corn on the cob or Brussels sprouts.
Be sure to cook the veggies and the lobster meat separate.