| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Taste2 | 4 | servings | |
INGREDIENTS
| 2/3 | c | Salt |
| 1 | tb | Peppercorns |
| 2 | pk | Dry crab boil |
| 1 | c | Liquid crab boil |
| 1 | tb | Hot sauce |
| 1 | tb | Creole seasoning |
| 8 | New potatoes | |
| 4 | Corn ears | |
| 2 | Lemons | |
| 4 | Onions | |
| 2 | Garlic heads | |
| 4 | Celery stalks; halved crosswise | |
| 5 | lb | Crawfish |
| Melted butter; for serving |
INSTRUCTIONS
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 - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-06-1998 Recipe by: David Rosengarten Converted by MM_Buster v2.0l.
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