May 25th-31st 2017
The Codfather Specials 
Boiled Crawfish

I t's all Cajun this week here at Groomer's Seafood! San Antonio has our last Crawfish boil going on tomorrow (Friday)! Serving starts at 11, and is first come first serve if you didn't make a pre-order! Once we're out we're out, so get here early! Also on Live Crawfish, next week is for sure going to be one of the last weeks for the mudbugs. So get those pre-orders in on Monday to go out with a bang on Memorial Day Weekend!
We also have some great, classic Cajun items on special this week, Redfish on the Half-shell and Black Drum are perfect for blackening, Fresh Shrimp is just waiting to be thrown into a boil, and this week we have head on shrimp as well for those true cajuns out there and even Alligator Meat!!
 In our retail section we are also featuring some of our favorite cajun spices, seasonings, boils, and food items! So be sure to check those out as well. 
Pick up some of our Slap Ya Mama seasoning to to follow the recipe at the bottom of this letter with our head on shrimp!
Weekly Specials 
Texas Raised Redfish on the Halfshell

$12.95 per pound

Black Drum
Wild Gulf Black Drum

$11.95 per pound

Frozen Wild Gulf Colossal 13/15 Head on Shrimp 

$7.95 per pound 
King Kreole Sirloin Alligator

$12.95 per pack

Groomer's World Famous Gulf Coast Ceviche

$14.95 each 
(Friday and Saturday Only) 

Fresh  Extra Jumbo Gulf Shrimp  (16/20

$13.95 per pound 
While supplies lasts May 25th-31st  2017
Featured Items
Louisiana Boil Products 
The Classic is here! LA boil is a staple in seafood markets! Spicy and with a bit of a bay leaf flavor, there's a reason this is the most popular boil we know of. Try it out this week!

Louisiana Crawfish Boil Mix
16oz bag- $2.29  
 4.5lb bag- $9.95

Louisiana Crawfish Boil Concentrated Liquid
  Gallon- $24.99  
16oz- $4.69 
 8oz- $2.99

La Boucherie

La Boucherie has a line a stuffed chickens, gumbo, bacon wrapped pork tenderloins and more. This family business has been one we've had the pleasure of working with for many years. Their items are pure authentic cajun and absolutely delicious!
Swamp Dust Boil
Swamp Dust is my personal favorite seasoning here. Spicy and with a sort of crawfish flavor already in the boil, this has been a boil I've come back to again and again for my boils. 

1lb Bag $3.99
 4lb Bag $10.95

Slap Ya Mama Seafood Boil
Have a fire truck on hand for this one, Slap Ya Mama is Spicy stuff!! If you're a glutton for punishment, and need to have the spiciest stuff you can find, here it is! 

1lb bag- $3.99 
 4lb bag- $10.95

Kelchner's Cocktail Sauce

  • Serve with shrimp, crab or lobster
  • Use with raw oysters and clams
  • Complement fried seafood
  • Blend into cream cheese for a popular spread
$2.49 each

Kelchner's Tartar Sauce

  • Perfect complement to "fish and chips"
  • Serve with crab cakes
  • Originated as a sauce for steak tartare
  • Compliment to grilled or baked fish
$2.49 each


Pre-Order Your Live Crawfish For Next Friday!!

Crawfish are now available for pre-order every week!  We are offering both field run and graded jumbo sizes now!
All pre-orders must be picked up on Friday and we strongly encourage you to plan your boils for Friday as well! 

How does this product come?
Pre-orders this year will be done only by the sack. Each sack will average about 34 pounds.

What is the price?
Price will change week by week. Every Monday on our website the prices will be posted. 

How much should I get?
Plan on ordering at least 2 to 3 pounds of crawfish per adult at your boil.  Bigger eaters like myself, may need 4 to 5 pounds.  

How do I purge them?
The golden rule with crawfish is that you must purge the little buggers to remove all the muck that comes with living down in the mud.  To do this, right before boiling, pour the sack of crawfish in a small children's pool or ice chest, cover with one box of salt, and add enough water to just cover the crawfish.  Gently stir for 3-4 minutes, drain, and then rinse the crawfish with a hose.  While purging, throw away "floaters", which are dead crawfish. You don't want these going in your boil.

How to Pre-Order:
Pre-orders must be done either on Monday, Tuesday or Wednesday. To place a pre-order go onto and follow the prompts. Every pre-order must be paid for on the site to be locked in for a reserved bag. Every week we will order a little extra, but if you don't make this deadline we cannot guarantee that we will be able to fill your order.

Live Product Risk:
Groomer's is not responsible for any loss of product once it leaves our doors, so be sure to inspect your bags. We will pack your crawfish with ice for travel in either a cooler you provide or in our own boxes. Should you choose to store your mudbugs, keep them in a cool, moist environment. The best place is in a cooler with ice on the bottom, newspaper/paper towels to separate and damp newspaper or paper towels on top. Be sure to keep the lid cracked so they can breathe!  

Weekly Recipe 
New Orleans Barbecue Shrimp

Barbecue shrimp is a classic New Orleans dish everyone loves.  Spiced up with Slap Ya Mama, you'll be begging for more after one bite.  Enjoy!
  • 2 pounds jumbo or colossal fresh shrimp, heads on
  • 7 cups cold water
  • 12 tablespoons unsalted butter, divided
  • 2 tablespoons finely chopped fresh rosemary leaves
  • 11/2 teaspoons ground black pepper
  • 2 teaspoons Slap Ya Mama Cajun Seasoning
  • 2 shallots, minced
  • 4 cloves garlic, minced
  • 1/4 cup Worcestershire sauce
  • 1/4 cup Slap Ya Mama Cajun Hot Sauce
  • 2 tablespoons fresh lemon juice
  • 1/2 cup dark or amber beer
  • 2 loaves French bread, for serving
  1. Peel shrimp and devein, leaving tails on and reserving the heads and shells. Refrigerate shrimp.
  2. In a small Dutch oven, add shrimp heads and shells, and cover with 7 cups cold water. Bring to a boil over medium-high heat. Reduce heat to medium, and cook, stirring occasionally, for 15 minutes. Skim any froth as it rises to the surface. Strain through a fine-mesh sieve into a bowl, and set aside. Reserve 1 cup shrimp stock. Remaining stock can be refrigerated up to 1 week or frozen up to 3 months.
  3. In a large skillet, melt 5 tablespoons butter over high heat. Add rosemary, pepper, Slap Ya Mama Cajun Seasoning, shallot, and garlic. Cook, stirring constantly, until fragrant, about 1 minute. Add reserved stock, Worcestershire, Slap Ya Mama Cajun Hot Sauce, and lemon juice. Add shrimp, and cook just until pink and firm.
  4. Add beer, and cook 2 to 3 minutes more. Decrease heat to low, and add remaining 7 tablespoons butter. Gently stir as the butter melts into the sauce and the sauce is emulsified. Serve immediately with French bread.

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