Boiled Crawfish

1. Place onions, garlic, lemons, oranges, celery, and jalapeno peppers into a 4 or 5 gallon pot. Season with pepper and seasoned salt; fill with enough water to fill the pot 3/4 full. Bring to a hard boil over intense heat, and allow to boil for 20 minutes.

2. Add the crawfish, cover, and boil for 20 minutes until the shells turn red. Drain and eat.

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Nutrient	Quantity
Total fats	24.1769 g
Protein	906.1524 g
Carbohydrates	59.4865 g
Energy	4284.526 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8504 g
Water	3892.3292 g
Aspartic acid	0.8183 g
Calcium, Ca	5604.2602 mg
Lutein + zeaxanthin	443.3382 g
Fiber, total dietary	14.0851 g
Fatty acids, total saturated 22:0	0.001 g
Carotene, beta	284.9875 g
Niacin	51.2023 mg
Vitamin A, RAE	1386.5934 g
Arginine	0.5921 g
Riboflavin	6.9921 mg
Tocopherol, beta	0.0574 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0589 g
Glutamic acid	1.4125 g
Sodium, Na	3106.4829 mg
Fatty acids, total saturated 16:1 undifferentiated	0.7026 g
Total lipid (fat)	24.1769 g
Manganese, Mn	4.4456 mg
Fructose	4.8211 g
Proline	0.4594 g
Fatty acids, total saturated 16:0	4.3769 g
Fatty acids, total saturated 8:0	0.0282 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0209 g
Sucrose	2.9755 g
Choline, total	2978.6638 mg
Sugars, total	15.5091 g
Serine	0.2353 g
Fatty acids, total saturated 10:0	0.0112 g
Fatty acids, total saturated 18:0	1.6946 g
Fatty acids, total saturated 20:4 undifferentiated	2.3573 g
Vitamin B-6	6.4038 mg
Selenium, Se	768.9219 g
Ash	57.3777 g
Fatty acids, total saturated 18:1 undifferentiated	3.541 g
Pantothenic acid	1.0758 mg
Phenylalanine	0.2553 g
Copper, Cu	11.9294 mg
Betaine	2.7564 mg
Thiamin	5.6913 mg
Retinol	1360.0031 g
Methionine	0.0568 g
Iron, Fe	67.4317 mg
Carbohydrate, by difference	59.4865 g
Phosphorus, P	8347.7648 mg
Folate, total	754.9277 g
Tocopherol, gamma	1.8275 mg
Fatty acids, total saturated 4:0	0.0014 g
Fatty acids, total saturated 20:5 n-3 (EPA)	1.0427 g
Lycopene	5.52 g
Alanine	0.2764 g
Cholesterol	2266.6718 mg
Valine	0.3043 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.042 g
Fatty acids, total saturated 18:2 undifferentiated	1.8231 g
Glycine	0.2637 g
Carotene, alpha	26.8378 g
Glucose (dextrose)	6.4757 g
Fatty acids, total saturated 14:0	0.1138 g
Zinc, Zn	46.5776 mg
Isoleucine	0.21 g
Tocopherol, delta	0.0034 mg
Fatty acids, total saturated 12:0	0.0267 g
Fatty acids, total polyunsaturated	8.1554 g
Fatty acids, total saturated 14:1	0.0044 g
Leucine	0.449 g
Tocotrienol, alpha	0.3614 mg
Vitamin A, IU	5075.6589 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.544 g
Folate, DFE	754.9277 g
Tryptophan	0.0785 g
Vitamin C, total ascorbic acid	80.2592 mg
Phytosterols	70.392 mg
Fatty acids, total polyunsaturated 16:1 c	0.001 g
Galactose	0.0414 g
Fatty acids, total polyunsaturated 18:1 c	0.187 g
Fatty acids, total saturated 20:0	0.0014 g
Fatty acids, total saturated 6:0	0.0033 g
Tyrosine	0.2008 g
Vitamin B-12	45.3334 g
Vitamin K (phylloquinone)	57.6683 g
Fatty acids, total saturated	6.3297 g
Histidine	0.1212 g
Fatty acids, total monounsaturated	4.2481 g
Threonine	0.1785 g
Folate, food	754.9277 g
Fatty acids, total polyunsaturated 17:0	0.0003 g
Cryptoxanthin, beta	52.8042 g
Vitamin E (alpha-tocopherol)	24.2726 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	1.496 g
Magnesium, Mg	997.8839 mg
Lysine	0.2697 g
Potassium, K	11461.2593 mg
Cystine	0.0704 g
Fluoride, F	12.7392 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	2	2.5617	0.8233	0.0265
Salt	0.25 cup	0	0	0
Garlic	10 cloves halved	44.7	9.918	0.15
Orange	2	3.525	0.8812	0.009
Onion	2	120	28.02	0.3
Celery	5	0	0	0
black pepper	0.25 cup	69.276	17.6502	0.8998
jalapeno pepper	6	9.7875	2.1938	0.1249
live crawfish	10 pounds	4034.6758	0	22.6667