It’s that time of year again for a great crawfish boil.
If you haven’t tried crawfish yet, H-E-B chef Scott Tompkins has a great recipe for you.
Interested in free online classes hosted by H‑E‑B chefs? Click or tap here to sign up.
4 medium lemons, halved
2 large yellow onions, peeled and rough chopped
1 cup garlic cloves, peeled
5 pounds of red potatoes, halved
4 1/2-pound Louisiana Crawfish Boil Mix
3 pounds corn on the cob, shucked and cleaned
3 pounds Hill Country Fare Smoked Sausage, ends trimmed and cut into 3-inch pieces
2 pounds Great Catch Large Raw Peeled & Deveined Tail-Off Shrimp, thawed
30 pounds live crawfish, soaked and rinsed
2 tablespoon Cajun seasoning
1. In a large pot or crawfish boil pit, add lemons, onion, garlic, potatoes, and crawfish boil seasoning. Add cold water to fill the pot halfway; stir gently to dissolve the seasoning. Turn on high and bring to a boil for 2 minutes.
2. Add in corn, sausage, shrimp and crawfish. Bring back to a boil and cook for 3 minutes.
3. Turn off heat and cover and let sit for 15 minutes. Drain liquid and transfer contents to ice chest or other covered container and sprinkle with Cajun seasoning, if desired. Click here for the full recipe.
[Related: Try ready-to-go meals, Recipe: Chermoula served with black-eyed peas, Recipe: Sheet pan bruschetta chicken with potatoes, Recipe: Southwestern turkey chopped salad, Recipe: Italian sliced steak tagliata, Recipe: Game day sausage and tater tot nachos, Recipe: Try this heart-shaped ribeye for Valentine’s Day, Recipe: Milk chocolate sea salt cremeux, Recipe: Carrot cake with Butterfinger cream cheese frosting, Recipe: Brown sugar banana bread]
Get more seafood recipes and add ingredients to your H-E-B shopping list here. Click here to shop H-E-B’s 2020 kitchen catalog.