In a large stockpot with a removable basket and tight-fitting lid bring 3 gallons water to a boil and add salt, peppercorns, crab boil, hot sauce and seasoning. Cover pot and bring back to a boil. Add remaining ingredients except crawfish, cover and cook 5 minutes. Add crawfish, stir well and cover. Turn off heat and let sit for 15 to 20 minutes. Ladle crawfish and vegetables onto a large platter or deep bowls and serve with melted butter. This recipe yields 4 servings. Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4736 broadcast 05-01-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com -or- MAD-SQUAD@prodigy.net 05-06-1998 Recipe by: David Rosengarten
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|Serving Size: 1 Serving (1441g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 116 (8%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 606.7mg||187 %|
|Sodium 540.2mg||19 %|
|Potassium 4648.7mg||122 %|
|Total Carbohydrate 213.6g||63 %|
|Dietary Fiber 35.5g||142 %|
|Sugars, other 178.1g|
|Protein 111.9g||160 %|
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Calories per serving: 1365
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