Nutrition Facts

Serving Size 442 g

(Approx. 4 Servings)

Amount Per Serving

Calories	590	Calories From Fat	280

% Daily Value*

Total Fat 31 g	48%

Saturated Fat 10 g	50%

Trans Fat 0.0 g

Cholesterol 125 mg	42%

Sodium 870 mg	36%

Total Carbohydrate 54 g	18%

Dietary Fiber 7 g	28%

Sugars 8 g

Protein	28 g

Vitamin A 15%	•	Iron 20%

Vitamin C 40%	•	Calcium 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Easy Texas Crawfish Boil

Prep Time

1 h 30 m

Cook Time

25 minutes

Total Time

1 h 55 m

Serves

4 People

Ingredients

Recipe makes 4 Servings

2 Lb live crawfish

1 large onion, peeled and cut into quarters

3 Oz Crawfish, Shrimp & Crab Boil Seasoning Mix

1 lemon, sliced in half

1 Lb red potatoes, cut into quarters

4 corn, each cut into 3 pieces

1 Lb Beaumont Boudin Sausage 12 oz.

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Instructions

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.

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. Bring 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 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 pepper and serve on a platter.

Source:

My H-E-B Texas Life Magazine