Bring seasonings to boil for 10 minutes. Add potatoes, corn, and smoked sausage. Boil for another 10 minutes. Add crawfish. Bring back to boil. Cut fire off immediately. Let soak for 20 to 30 minutes. Drain. Peel and eat. While water is coming to a boil, cull and clean crawfish. Rinse well with garden hose and remove any dead ones. Always wear gloves when you fool with crawfish, but remember, they can still pinch you through gloves. Justin Wilson writes, "Not everybody likes the fat, but I do, and I love to dig my finger into the head and scoop it out. During crawfish season, my finger stays yellow from one end to the other." From Justin Wilsons "Outdoor Cooking With Inside Help." File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip
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|Serving Size: 1 Serving (2626g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 236 (14%)|
|Amt Per Serving||% DV|
|Total Fat 26.2g||35 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 9.1g|
|Cholesterol 2426.7mg||747 %|
|Sodium 1415.6mg||49 %|
|Potassium 6528mg||172 %|
|Total Carbohydrate 23.4g||7 %|
|Dietary Fiber 9.1g||37 %|
|Sugars, other 14.3g|
|Protein 340.8g||487 %|
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Calories per serving: 1739
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