My H-E-B Texas Life Magazine
1largeonion, peeled and cut into quarters,
1lb.red or new potatoes, cut into quarters,
1packet (3 oz.)Crawfish, Shrimp & Crab Boil Seasoning Mix,
1lemon, sliced in half,
1pkg. (4 count)H-E-B Intensely Sweet Corn On Cob, each cut into 3 pieces,
1lb.H-E-B Cajun Style Sausage, cut into 1/2-inch slices,
1At 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 minutes. Remove any dead crawfish, then drain and aside.
2Sauté onion for 4-5 minutes or until tender and slightly golden.
3Fill an 8-quart pot with 4 quarts water. Add seasoning mix, lemon, onion and potatoes. Bring mixture to a boil over high heat and cook for 15 minutes.
4Add corn and sausage to boiling mixture and cook for 3 minutes, then add crawfish to pot and cook for 5 more minutes. Turn off heat and let crawfish sit—the longer they sit the better they get!
5Remove pot from heat and drain water. Season to taste with salt and pepper and serve on a platter.
Calories: 240, Total Fat: 11g, Saturated Fat: 4g, Cholesterol: 25mg, Sodium: 240mg, Carbohydrates: 29g, Dietary Fiber: 3g, Sugar: 4g, Protein: 8g