Easy Texas Crawfish Boil

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,

Directions

1 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 minutes. Remove any dead crawfish, then drain and aside.

2 Sauté onion for 4-5 minutes or until tender and slightly golden.

3 Fill 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.

4 Add 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!

5 Remove pot from heat and drain water. Season to taste with salt and pepper and serve on a platter.

Nutritional Information

Calories: 240, Total Fat: 11g, Saturated Fat: 4g, Cholesterol: 25mg, Sodium: 240mg, Carbohydrates: 29g, Dietary Fiber: 3g, Sugar: 4g, Protein: 8g