Nutrition Facts

Serving Size 518 g

(Approx. 6 Servings)

Amount Per Serving

Calories	1,340	Calories From Fat	1060

% Daily Value*

Total Fat 119 g	183%

Saturated Fat 66 g	330%

Trans Fat 4.0 g

Cholesterol 355 mg	118%

Sodium 3750 mg	156%

Total Carbohydrate 38 g	13%

Dietary Fiber 4 g	16%

Sugars 6 g

Protein	33 g

Vitamin A 90%	•	Iron 15%

Vitamin C 50%	•	Calcium 10%

*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 and are estimates only. We make no representations or warranties regarding the nutrition information provided. 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.

Texas Style Crawfish Boil

Prep Time

20 minutes

Cook Time

20 minutes

Total Time

40 minutes

Serves

6 People

Ingredients

Recipe makes 6 Servings

2 1/2 Lb baby red potatoes, quartered

2 medium yellow onions, quartered

4 ears H-E-B Fresh Bi-Color Intensely Sweet Corn, sliced into 1-inch pieces

2 Tbsp Adams Reserve Texas Brisket Rub

1 Oz Zatarain's Crawfish, Shrimp & Crab Boil

8 Better Than Good Chef's Blend Sausage Links, sliced

4 Lb Acadia Crawfish Co. Whole Cooked Louisiana Crawfish

3 cup(s) H-E-B Sweet Cream Unsalted Butter, melted

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Instructions

Place potatoes, onions, and corn in a large bowl. Sprinkle with Texas brisket rub and toss to coat. Set aside.

Fill a large pot with 8 quarts of water, add dried crab boil and stir. Bring to a boil over high heat.

Add potatoes, cover and cook until just tender, about 9 to 10 minutes.

Add sausage, onions, and corn. Cook covered for about 5 minutes.

Stir in crawfish, cover and cook until fully heated through, about 2 to 3 minutes.

Using a slotted spoon, transfer crawfish, sausage and vegetables to a large platter. Serve immediately with melted butter.

Source:

H-E-B Cooking Connection