Crawfish Boil

Recipe Ingredients

		Stock
3		Water
2/3 cup	157ml	Salt
1 tablespoon	15ml	Black peppercorns
2		Dry crab boil
1 cup	237ml	Liquid crab boil
1 tablespoon	15ml	Crystal or your favorite hot sauce
1 tablespoon	15ml	Bayou Blast - see * Note
2		Bay leaves
		Crawfish, Vegetables and Sausage
12 lbs	5448g / 192oz	Live crawfish
8		New potatoes
2		Fresh corn ears - cut into thirds
2		Artichokes
8		Andouille sausage - (ea 3" long)
3		Lemons - cut in half
2		Yellow onions - peeled, quartered (medium)
1/2 lb	227g / 8oz	Raw peanuts
3		Garlic cloves - spilt in half
1 cup	198g / 7oz	Melted butter
		Abita Beer or your favorite beer

Recipe Instructions

* Note : See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

For the stock: In a large stock pot with a basket insert on high heat, add the water, salt and peppercorns. Add the rest of the seasonings, cover and bring up to a boil. When the stock is at a boil, add the potatoes, corn, and artichokes. Cover and bring back to a boil, about 5 minutes. Add the remaining ingredients, except for the crawfish. Cover the pot and bring back up to a boil, about 5 minutes. Taste the stock for seasoning and adjust if needed. Add the crawfish, cover and turn off the flame. Allow the mixture to steep for 5 to 30 minutes.

To assemble, place brown paper bags on the counter, lift the basket out of the stock and drain. Dump the boil directly on the counter. Serve with plenty of melted butter, beer, and paper towels.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2299 broadcast 02-12-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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