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 pieces
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 fill with fresh water
. Add 2 tablespoons salt, stir the crawfish around, let sit for 15 minutes, then drain and
repeat. After second time draining refill with water and no salt and let sit for 10-15 mi
nutes. Remove 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, onion and potatoes. Bri
ng mixture to a boil over high heat and cook for 15 minutes.
Add corn and sausage to boiling mixture and cook for 3 minutes, then add crawfish to pot a
nd cook for 5 more minutes. Turn off heat and let crawfish sit—the longer they sit t
he better they get!
Remove pot from heat and drain water. Season to taste with salt and pepper and serve on a
Calories: 240, Total Fat: 11g, Saturated Fat: 4g, Cholesterol: 25mg, Sodium: 240mg, Carboh
ydrates: 29g, Dietary Fiber: 3g, Sugar: 4g, Protein: 8g
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