Seafood Boil with Barton Seaver | Best in Season

Chef, dad, author and seafood sustainability expert, Barton Seaver, shares his love of Live Louisana Crawfish season with this simple, yet delicious seafood boil. Featuring live crawfish, H-E-B smoked sausage, Texas Roots onions and all the fixings, this boil is sure to impress your crew.

Ingredients:
2 jars H-E-B Texas Originals Cajun Seasoning and/or H-E-B Fish Market Coastal Blend Seasoning
2 Lemons, halved
1 ½ pounds red potatoes, cut in quarters
12-16 pounds live raw crawfish (3-4 pounds per person)
1 pound H-E-B Original Smoked Sausage
2 Texas Roots white onions, cut into wedges leaving the root intact
1 package H-E-B Intensely Sweet Corn

Directions:
1. Purge and wash your Live Louisana Crawfish.
2. Boil 5-6 quarts water with seasoning and lemons.
3. Add the potatoes and cook 5 minutes.
4. Add crawfish, sausage, onions and sweet corn.
5. Bring back to a boil, cover and cook for 5 minutes.
6. Turn off heat and allow to rest in the cooking liquid for 20-30 minutes.
7. Drain off liquid.

Line table with H-E-B Texas Tough Pink Butcher Paper, spread out the feast, and serve with garlic butter and plenty of ice cold beer.