Real Fresh, Real Delicious: Crawfish Boil

17 Pro Tips, Creative Fixins, Nutritional Fun Facts & More

Crawfish season is here! I love that a crawfish boil brings people together in an old-fashioned "food ritual” where everyone participates in the cooking before joining together to eat. The community part of it is almost as much fun as the eating!
My husband is from south Louisiana, and he can work through a pile of crawfish in short order. PRO TIP: For veteran crawfish eaters, plan for 4-5 pounds of live crawfish per person. For crawfish-eating amateurs, estimated 2-3 pounds and have plenty of fixins for filling tummies. 
A graphic feature with a blue-brick background as well as crawfish and fixins pictured in the corners. The text reads "Live Louisiana Crawfish. Bring on the boil!"
See your local Brookshire Brothers about ordering live Louisiana crawfish!
While eating crawfish is mostly about having fun, they're pretty nutritious too! DID YOU KNOW these little critters are rich in a variety of vitamins and minerals? Specifically, mudbugs provide B vitamins, folate, vitamin E, and other minerals such as selenium (an antioxidant mineral).
Getting creative with the “fixins” can be a wonderful way to make the meal more filling, delicious, colorful, and nutritious. The boiling liquid makes a tasty “stock” that can be used to flavorfully cook a variety of sides. Mesh bags are available for keeping veggies and other sides separated from the crawfish in the boil. Some pros use frozen corn to help cool the water down and allow the crawfish to cook gently.
Need some inspiration for the fixins? Try some of these options for a fun and festive crawfish feast. Just remember to add sturdier sides with potatoes at the beginning of the boil and add more delicate veggies later in the cooking process.
 A southern crawfish boil with potatoes, sausage, corn, and other fixins in a large pot.
    • Sausage, especially smoked or andouille varieties
    • Potatoes
    • Garlic bulbs, cut in half
    • Corn on the cob
    • Onions, sliced in half
    • Celery
    • Lemons, cut in half
    • Asparagus
    • Mushrooms
    • Brussels sprouts
    • Cauliflower
    • Broccoli
    • Fresh green beans
    • Carrots
Don't forget to check your weekly ad or the latest digital coupons for extra savings on ingredients & more!
Let the good times roll! Or, as the Louisiana French migh say "Laissez les bons temps rouler!"

First crawfish boil? Here is everything you need to know!

Cooking crawfish is an art with many questions: How long do you boil crawfish? How much water do you need? How many pounds of crawfish do you need per person? We're here to help with this guide featuring the Nothing to Mix – Just Pour and Boil recipe from our vendor partner Louisiana Fish FryWith just the right amount of the finest garlic, onion, paprika, and lemon, this powdered boil guarantees a perfect result every time.
Before you begin, keep your crawfish fresh in a cooler full of ice. When you're ready to start cooking, rinse them with fresh water.
A 16oz packet of Louisiana Fish Fry Crawfish, Shrimp, & Crab Boil SeasoningDIRECTIONS
  • Fill a large pot with enough water to cover seafood. We recommend cooking (and eating) outside using a 19-quart stockpot with an interior basket; alternatively, you can cook smaller batches on the stovetop instead.
  • Add LA Fish Fry Crawfish, Shrimp & Crab Boil and any other fixins. Stir well and bring to a rolling boil.
  • Add crawfish. Return to a rolling boil, and boil for 5 minutes.
  • Turn fire or stove off and let the crawfish soak for 15-25 minutes. NOTE: The longer seafood soaks, the spicier it will be.
  • Serve drained crawfish & fixins over a large table covered in newspapers. Keep paper towels handy and use an extra plate or bucket to dispose of the shells.
Visit your local Brookshire Brothers to get cookin' today! 


Angela Larson

Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious foods and nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does outreach education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. In addition to the Brookshire Brothers blog, look for Angela's monthly articles in Charm East Texas. 

Creating a Family Food Culture
As seen in Charm East Texas.
Nothing brings people together quite like a great meal.  Whether there’s an occasion to celebrate or the meal itself is the occasion, eating is a universally human activity that builds bonds in the company of others. A special occasion without the food wouldn’t feel as special. Within a family, the dinner table can be a powerful tool to help children learn about life, community, and eating well.
Shared family meals can help children of all ages learn what and how they should eat.  The right family food culture can create a safe and familiar place where kids may (eventually) be willing to try unfamiliar foods.  It takes time and persistence to craft a family food culture, but it is well worth the effort.  Every household can create their own unique food culture, complete with their own expectations, traditions, and special memories.  There isn’t a right or wrong way to do it—only a way that works for each family.
Happy family enjoying lunch while kids playing.


A great place to start is simply to make an effort to eat together (without electronic distractions). Joining together for a meal builds respect and shows each person how they are a valued member of the family.  Not every meal needs to be shared, of course, since this is neither practical nor necessary, but intentionally sharing at least some meals together lays the groundwork for breaking through barriers of picky eating, communication issues, and behavioral expectations.  
In my family, we choose to eat dinner together almost every night of the week.  Even when we occasionally bring home takeout, we still maintain the ritual of sitting down together and having a meal.  The television is off, phones aren’t allowed, and there’s often pleasant music playing in the background to help everyone feel calm and content.
Let's do family pizza night! Pick up a frozen pizza and customize it with your own combinations.
Our children have joined us consistently at the dinner table before they were old enough to understand why, and this in turn has created an environment of expectation.  Every night it’s the same: sit down together and share a meal where we all eat the same food. There is no short order cooking for dinner; the question “What do you want to eat?” is nonexistent. We all eat together, which means we all eat some form of the same foods. 
This has worked well for coaxing our sometimes-ornery three-year-old to eat most everything we eat. If we eat something she doesn’t particularly care for, she can choose to eat it anyway or go to bed a little hungry and eat more for breakfast the next day. Ninety-seven percent of the time she decides just to eat whatever it is that we are having.
Shot of an adorable little girl having breakfast with her mother at home


Our family food culture also pays close attention to the way we talk about food. It’s easy to entertain criticisms that can be very damaging to the way children think about food.  In my family, we focus on never talking negatively about real food, even in a joking manner. We avoid using words like yucky or gross, and instead we choose to focus on framing foods as delicious and yummy before drilling down about the specific attributes that we like.
We stay away from categorizing food as healthy or unhealthy; rather, we focus on how some things are special treats should only be eaten occasionally (or we might get a tummy ache).  We use the same descriptive words for broccoli as we do for cupcakes—yummy and delicious!  Kids don’t usually get excited to eat broccoli when you tell them it’s healthy, but they might eat it when you tell them it’s delicious, buttery, and cheesy.
Mother and son doing the dishes together. They are talking and laughing as the boy washes and the mother dries dishes.


Another important piece of my family’s food culture is the cooking process.  My three-year-old often “helps” me cook, a source of wonderful encouragement for her to be a more adventurous and eager eater (even when it exercises all my patience). Allowing your kids to participate in the cooking process, even if they make a mess, will help develop competence and confidence in cooking and eating. My daughter started out just watching me cook, and I’d explain things to her before she’d run off after a minute or two.  Now, I always ask her if she’d like to help me, and we try to make her feel like an important part of cooking, setting the table, or cleaning up after dinner.
Essentially, we are trying to create an environment where eating all different kinds of foods, mostly homemade and from scratch, is normal everyday behavior.  Conversely, eating processed foods and “junk” food is not normal and it is only an occasional occurrence; however, we don’t forbid all treats because that seems to make them more desirable.  Even if we don’t categorize foods as being “junk” versus “wholesome” that often, it is more about creating an environment of balanced normality.


While my family most certainly doesn’t do everything “right”—and we definitely have our fair share of mealtime battles—our three year old is a great eater who only knows that all food is yummy and tastes delicious.  She’s never heard anything else from us.  Even if we don’t love a food, we try not to let on.  We may even cook things we don’t love periodically because we want all foods to be tried and accepted.
At first, it can be difficult to create a better family food culture, especially if older kids are complaining about certain things, so start small.  Maybe start by banning the words yucky or gross.  Remind them often that we don’t use those words when we talk about food; remind them instead that all food is yummy.  Even if it doesn’t sink in right at first, don’t worry, the seeds sown often take time to root and fully develop.
So, eat something yummy with someone you love and make it a habit you won’t regret.

Angela Larson
Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious foods and nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does outreach education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. In addition to the Brookshire Brothers blog, look for Angela's monthly articles in Charm East Texas. 
Lent: A Time for Mindfulness
The forty days of Lent are a time of reflection, fasting, and prayer in preparation for the celebration of Easter. Many who participate in Lent choose to fast from certain things, typically personal vices. Here are a few ideas on what you can give up (or take on) so that your time is purposeful, meditative, and constructive.
Lent: A Time for Mindfulness
Taking a rest from social media is a great way to improve mindfulness and well-being—particularly while eating.  When you avoid screen time and other distractions, you can fully engage and enjoy the company of who you’re with, whether it’s friends, family, or others. If eating alone, you might find yourself appreciating the subtlest of sensory inputs from what you’re eating—taste, smell, texture, appearance, even the sounds made while chewing—without the distraction of technology.
Sweets are another popular choice to give up during Lent. Whether you sacrifice soda, added sugars, or sweets in general, just the exercise of giving up sweets can show you how often you are tempted to indulge. For the best chance at success, have a plan in place when cravings strike. One classic strategy is to drink a glass of water, which comes from the fact that dehydration triggers snack cravings. Keeping fresh fruit handy is another great alternative.
Snacking mindlessly can be a problem if it leads to excess calorie intake, plus many snack foods can be full of empty calories without any intrinsic nutritional benefit. Consider limiting your snacks to one purposefully planned snack each day. Pick a time for your snack—such as mid-morning or mid-afternoon—as well as a choice with nutritional quality, such as nuts, seeds, fruit, cheese, popcorn, or dried veggie products.
Read more: Here’s 20+ ideas for mixing up a healthy snack with cottage cheese
Making wise choices to improve sleep habits is another excellent way to spend the Lenten season.  An earlier bedtime can lead to better sleep, in addition to more time for meditation and morning walks.
Did you know poor sleep can lead to obesity, diabetes, heart disease, and more? Find out more about healthy habits and why they're so important
Make a commitment to spend some time outdoors every day. Whether it’s a walk, a picnic, a trip to the park, or work in the garden, being outdoors is a great time for reflection while simultaneously enjoying the benefits of fresh air, increased movement, and even vitamin D production from the sunshine on your skin.
Lent Suggestion #5: Enjoy nature
If you’re taking the more traditional "fish on Friday" path for Lent—in other words, a meatless forty days except for seafood on Fridays—plan wisely to make sure your diet is rich in the nutrients you might be missing out on.  Choose nutritious starches with plenty of protein such as beans, peas, Lentils, and quinoa. Eggs and dairy are also nutrient dense foods helpful with balancing the diet and providing protein. With your Friday seafood, be sure to choose a variety of selections to meet all your nutritional needs and alleviate boredom.  Your neighborhood Brookshire Brothers has a great selection of fresh, frozen, and packaged seafood options.


Angela Larson
Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious foods and nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does outreach education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. In addition to the Brookshire Brothers blog, look for Angela's monthly articles in Charm East Texas. 
On the summer road: Tips for the trip

I am a seasoned road trip veteran. We’ve taken a road trip the last four years in a row, and on the last two, we had our young daughter with us. We are either brave or foolish—even so, it’s always an adventure. While my husband tunes up the car and packs his swimsuit, it’s my job to do the other 97% of the packing, including the obligatory road trip food. The first year I loaded the back seat down with enough food to last us a month—that was my first mistake. Even worse, I forgot to pack the mustard and Tabasco sauce, which are absolute necessities for every sandwich—according to my Cajun husband—outside of peanut butter and jelly. It was a tragedy (despite the fact that I remembered everything else). Knowing how much food to pack and what works best is different for each trip and family, but I have a few ideas that can help make the road to delicious eating a little smoother and tastier.

    • To save time and money, eat out only one or two meals a day while planning your other meals/snacks as picnics or road meals. You might enjoy spending a little more on fewer meals rather than stopping at every fast food joint you pass; plus, you’ll probably eat a little healthier too.

    • Become a sandwich connoisseur. For a quick and easy meal, I love to stuff some sandwich bread, tortilla, naan, or pita with a pre-drained package of wild Alaskan salmon (other deli meats are welcome as well). If you are feeling adventurous, add some diced apple or other dried fruit. For taste, I also keep a small bottle of mustard and a few individual packs of mayonnaise. 

    • Try to space out your snack and meal times when you’re driving long stretches; it’ll give you something to look forward to and help break up the journey. More importantly though, be sure to avoid over-grazing. An endless snack of chips can ruin your appetite for anything higher quality and more nutritious.

    • If you have a cooler, pack foods that are portable, satisfying, and nutritious. Produce like apples and carrots almost always keep things wholesome and convenient. Other easy options include cheese sticks, sandwich meat slices, small packs of hummus dip, or PB&Js.

    • Make your own trail mix with nutrient rich goods like pecans, walnuts, almonds, sunflower seeds, chocolate chips, and a variety of dried fruits.

A man and woman take a lunch break with sandwiches outside their car on the side of the road


    • There’s nothing wrong with enjoying a few treats—it is a vacation after all—but focus onbalancing it out with some more nutritious snacks. Cheesy popcorn, dried pea snacks, beef jerky, parmesan crisps, nuts and seed—these are great savory snacks to complement that sweet tooth. You might also check out alternative chips like black bean or naan chips.

    • For breakfast or a sweet snack, try dried fruit or fruit based granola bars like Kind bars or Lara bars. Individually wrapped chocolates are also a sweet way to finish a meal.

    • For more perishable items, stop by a grocery store intermittently to re-stock rather than trying to pack everything you need for the whole trip. That’s a great time to fuel up with fresh fruit, protein-packed yogurt (go Greek!), and a bottle of probiotic-rich kombucha tea.

    • Keep things clean by packing paper towels, plastic cutlery, paper plates, wet wipes, and hand sanitizer. You never know if your picnic time will be right after stopping by a random roadside petting zoo. (Special note: When your husband “graciously” offers to hold your child and hands you a bag of petting zoo food while you’re inside the pen, do not accept—unless you enjoy being trampled by livestock.)

    • For the little ones, a squeeze pouch can be a lifesaver (or a nightmare if they use it as their own personal volcano pouch). Try different varieties of fruits, veggies, and higher protein style pouches to balance out the nutrition. Above all, always supervise. Otherwise, they might end up painting your vehicle’s interior with sweet potatoes.­

No matter if your journey is to the local playground or across the country, it can always be a healthy and delicious adventure. As for me, I always remember to pack the Tabasco now, but I might forget to bring my toothbrush. Priorities. Bon voyage!

A man and woman consult a map outside their car as the sun sets

Fourth, Food, Fun, Fireworks

Independence Day is right around the corner and we couldn’t be more excited! The 4th of July is a time to gather your friends and family, spend time outdoors, and enjoy the sunshine. For a great way to celebrate America’s Independence, follow these fun steps –

1. Plan Ahead
The questions usually start arising about a week before... “What are your plans for July 4th?” Beat everyone to the question by inviting friends and family to a backyard barbecue! You may not have time for paper invitations, but send a group text, create a Facebook group or send e-vites so everyone can mark it on their calendar.

2. Create the Menu
Don’t stress about preparing each dish. Guests want to help out by bringing dishes. So, when you get RSVPs from friends and family, ask them if they could bring a side dish or dessert. We’ve got a great selection of recipes here. Once everyone contributes a dish or two, you’ll have a 4th of July spread that’s worthy of celebrating!

3. Take Grilling Tips
Our Market Experts are Expert Grillers! Ask them for their best grilling tips when you’re picking out your favorite cuts of meat. Search our wide variety of Market items in our Meat Department.

4. Think Outside the Box
Meat and veggies are NOT the only items that are grill-worthy. Try your hand at grilling some of your favorite fruits, too. Our Catering Coordinator, Kate Rudasill, suggests splurging for a grill basket or grill wok to place your favorite fruit and vegetable slices in. Find other tips from her on our Cooking with Kate blog!

5. Enjoy the Fireworks
Now that all the cooking, socializing, and eating has commenced, you can sit back and relax while watching the firework show!

Have a safe, fun, and tasty 4th of July!


Naturally Sweet

As seen in Charm East Texas

Holiday baking brings so much joy.  There is nothing quite like that first taste of cinnamon- and nutmeg-scented pumpkin pie each year. Every family seems to have a tradition that revolves around some sort of holiday baked good, even if it’s just “Mama bakes ’em and we eat ’em”.

Cookies, gingerbread houses and Christmas candy all have a common denominator — sugar. We all know we need to eat less sugar, but the holidays are the hardest time to achieve that goal. Even though it is important to eat less added sugar, there are some natural sweetener options available for baking that have what I like to call “intrinsic benefit.” If you’re going to eat sweets anyway, at least choose a sweetener that has some sort of benefit built in, like antioxidants, minerals or a lower glycemic index. Don’t get me wrong, these sweeteners are still sugar, so they will increase your blood sugar and have plenty of calories, but used judiciously, naturally sweetened baked goods can be a lovely addition to your holiday baking spread. Here’s some options to add to your pantry.

Cane sugar

Most of the refined sugar sold at the grocery store is beet sugar. Sugar beets are a GMO crop, so people who would like to avoid eating GMOs should choose cane sugar, which is never GMO. Organic cane sugar will be free of pesticides and other contaminants. Cane sugar has a slight molasses flavor and smell but can be used one-for-one in recipes that call for regular sugar. Cane sugar is nutritionally almost exactly the same as regular refined sugar. Turbinado (also known as Sugar in the Raw) is similar to regular cane sugar, but it is more coarse in texture and has a little more molasses added back to it for flavor. Because it is coarse, it can’t be used as a direct substitute for sugar.


Sucanat is a special type of unrefined cane sugar made by beating cane juice with paddles to form gold-brown granules. It resembles brown sugar in appearance, but it is not the same thing since brown sugar is simply regular refined sugar with molasses added to it. Sucanat has a deep molasses flavor because it retains all of the molasses naturally found in cane juice, which enriches the sugar with vitamin B6 and minerals like calcium, iron, magnesium, potassium and selenium. It can be used one-for-one (preferably measured by weight instead of volume) in recipes that call for sugar, but it first needs to be ground in a spice grinder for about one minute until it is fine and powdery so as not to alter the texture of baked goods. Products baked with Sucanat will be a slightly darker color.

Coconut sugar

Coconut sugar is a flavorful sugar option that is available now at most grocery stores. It is made from the sap of coconut palm flowers, which is boiled down to make granules. It has a subtle nutty aroma which works well in most baked goods. Similar to Sucanat, it can be used one-for-one in place of regular sugar in recipes, but because it has irregularly sized granules, it should be ground in a spice grinder for about a minute prior to measuring. There isn’t a lot of information on the nutritional content of coconut sugar, but it likely retains some of the nutrients available in the coconut plant, like vitamin C and several minerals. It is believed to have a lower glycemic index than refined sugar, but it still has the same amount of carbohydrates and calories as refined sugar.


I’ve opined about the heavenly origins of honey and its many health benefits in a previous issue. Honey is rich with enzymes, vitamins, minerals and even live bacteria that are all beneficial. Honey can be used in baking if the recipe calls for it specifically, or it can be substituted for corn syrup. However, honey doesn’t work well for candy making because it is chemically different from corn syrup.

Maple syrup

Maple syrup is the neatest thing ever. Tap a hole in a maple tree, let the sap drip out, boil it down, and you’ve got maple syrup. It takes around 40 gallons of sap to make 1 gallon of maple syrup. Don’t confuse maple syrup with pancake syrup, which is just sugar syrup with artificial flavoring. Aunt Jemima ain’t got nothin’ on the real thing. Maple syrup is great in baked goods because of its distinctive flavor. Use maple syrup in place of corn syrup in your pecan pie this season. The pie will have a slightly looser texture, but the flavor will be off the charts. Look for recipes like maple cake and other delicious ideas for baking with maple syrup. Maple syrup is rich in riboflavin, minerals and antioxidants. Grade B syrup (which is not inferior quality, just stronger tasting) has even more healthy minerals than Grade A, so I prefer to use Grade B when I can find it.

Date sugar

Date sugar is an interesting product made by grinding dried dates into a powder. Its properties are completely different from regular sugar since it is actually dried fruit, not pure sugar, so it won’t work as a substitute in normal baking applications. It should be used in recipes specifically designed for date sugar like date-nut bread. Date sugar is rich in antioxidants, B vitamins, minerals and fiber.

Another option often employed in holiday baking, especially for those dealing with diabetes, are artificial sweeteners and reduced-sugar products. Artificial sweeteners are a complicated topic, but my usual advice is that they are probably safe if eaten occasionally and in small amounts. That being said, I don’t recommend Splenda (sucralose) because there is some preliminary research indicating that it may have a harmful effect on gut bacteria and insulin response. Sugar alcohols and stevia are probably the safest low-calorie sweeteners available. (Sugar alcohols can cause gas and bloating if used in excess.) The myriad other options in colorful little packages on your restaurant table are probably safe, but I generally recommend practicing the precautionary principle when determining whether a relatively new and artificial substance in the food supply can cause harm. If in doubt, err on the safe side and stick with the most natural products available.

Get adventurous and try your hand at baking with some of the delicious and flavorful natural sweeteners available for some special holiday treats this year. And remember, enjoy the holidays and don’t feel obligated to undertake a major New Year’s resolution after it’s all over. Choose to eat mindfully throughout the holidays. Take the time to savor each bite slowly, listen to your hunger and satiety signals (no, really, the leftovers will be there later), and remember that the only reason the food is extra special is the people with whom you are sharing it. May you savor each bite and each moment this holiday season.

Try out some of these great products and brands at your local store. Speak to your Store Director and Shop Brookshire Brothers Brands here.

Merry Christmas! 

Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious healthy foods and providing nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does community education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. Look for Angela's monthly articles in Charm East Texas.