2 lb. live crawfish
1 large onion, peeled and cut into quarters
1 lb. red or new potatoes, cut into quarters
1 packet (3 oz.) Crawfish, Shrimp & Crab Boil Seasoning Mix
1 lemon, sliced in half
1 pkg. (4 count) H-E-B Intensely Sweet Corn On Cob, each cut into 3 pi
1 lb. H-E-B Cajun Style Sausage, cut into 1/2-inch slices
At least 1 hour prior to cooking, place crawfish in an ice chest and f
ill with fresh water. Add 2 tablespoons salt, stir the crawfish around
, let sit for 15 minutes, then drain and repeat. After second time dra
ining refill with water and no salt and let sit for 10-15 minutes. Rem
ove any dead crawfish, then drain and aside.
Sauté onion for 4-5 minutes or until tender and slightly golden
Fill an 8-quart pot with 4 quarts water. Add seasoning mix, lemon, oni
on and potatoes. Bring mixture to a boil over high heat and cook for 1
Add corn and sausage to boiling mixture and cook for 3 minutes, then a
dd crawfish to pot and cook for 5 more minutes. Turn off heat and let
crawfish sit—the longer they sit the better they get!
Remove pot from heat and drain water. Season to taste with salt and pe
pper and serve on a platter.
Calories: 240, Total Fat: 11g, Saturated Fat: 4g, Cholesterol: 25mg, S
odium: 240mg, Carbohydrates: 29g, Dietary Fiber: 3g, Sugar: 4g, Prote
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