| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
French |
Tabasco, Pork & ham, Seafood |
8 |
Servings |
INGREDIENTS
| 1 |
ga |
Water |
| 2 |
|
3 ounce pack crab boil |
| 1/3 |
c |
Salt |
| 1/4 |
c |
TABASCO brand Pepper Sauce |
| 1 |
lg |
Lemon; cut into quarters |
| 8 |
md |
White onions; peeled |
| 4 |
|
Artichokes; each cut in half |
| 3 |
|
Carrots; peeled, cut in 2-inch pieces |
| 1 1/2 |
lb |
Small red potatoes |
| 4 |
|
Ears corn; each cut into 3-inch pieces |
| 3 |
lb |
Crawfish* |
| 1 |
lb |
Large shrimp; unpeeled |
| 1 |
lb |
Andouille sausage or kielbasa; cut in 2" pieces |
INSTRUCTIONS
In very large saucepot with removable wire basket, heat water, crab boil,
salt, TABASCO® sauce and lemon to boiling. Add onions, artichokes, carrots
and potatoes; heat to boiling. Reduce heat to low; cover and simmer 20
minutes or until vegetables are tender. Carefully remove vegetables. To
boiling mixture, add corn, crawfish, shrimp and sausage; over high heat to
boiling. Reduce heat to low; cover and simmer 5 to 8 minutes until crawfish
are tender. Carefully remove. To serve, arrange vegetables, seafood and
sausage on large platter or place on newspaper or brown paper. Serve with
plenty of cold beer and French bread. Makes 8 servings. *Or, substitute
other shellfish for crawfish. Cook blue crabs 20 minutes, lobsters 25
minutes per pound, dungeness crabs 25 to 30 minutes.
>From the Tabasco Website, formatted by <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on May 10, 1998
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