| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
ga |
Water |
| 2/3 |
c |
Salt |
| 1 |
tb |
Black peppercorns |
| 2 |
pk |
Dry crab boil |
| 1 |
c |
Liquid crab boil |
| 1 |
tb |
Crystal or your favorite hot sauce |
| 1 |
tb |
Essence |
| 2 |
|
Bay leaves |
| 12 |
lb |
Live crawfish |
| 8 |
|
New potatoes |
| 2 |
|
Ears of corn; cut into thirds |
| 2 |
|
Artichokes |
| 1 |
|
Foot of andouille sausage; cut into 8 equal links |
| 3 |
|
Lemons; cut in half |
| 2 |
md |
Size yellow onions; peeled and quartered |
| 1/2 |
lb |
Raw peanuts |
| 3 |
|
Whole garlic cloves; spilt in half |
| 1 |
c |
Melted butter |
|
|
Couple bottles of Abita Beer or your favorite beer |
INSTRUCTIONS
STOCK
CRAWFISH, VEGETABLES, AND SA
ESSENCE OF EMERIL SHOW#EE2299
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.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998
A Message from our Provider:
“People are funny, they want the front of the bus, the middle of the road, and the back of the church.”