| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
|
Emlive06 |
4 |
servings |
INGREDIENTS
| 1/2 |
c |
Mustard seeds |
| 6 |
tb |
Coriander seeds |
| 1/4 |
c |
Whole allspice seeds |
| 1/4 |
c |
Dill seeds |
| 2 |
ts |
Whole cloves |
| 12 |
sm |
Dried red chilies; crumbled |
|
|
(or 1 tbspn crushed red pepper) |
| 16 |
|
Bay leaves |
| 8 |
qt |
Water |
| 1 |
|
Dozen Small new potatoes; scrubbed |
| 2 |
lg |
Onions; unpeeled, and |
|
|
; halved crosswise |
| 2 |
|
Lemons; halved |
| 1 1/4 |
c |
Salt; plus |
| 1 |
tb |
Salt |
| 1/4 |
c |
Cayenne pepper; plus |
| 1 |
tb |
Cayenne pepper |
| 1 |
lg |
Garlic head; halved crosswise |
| 1 |
lb |
Andouille sausage; cut 1. pieces |
| 4 |
|
Fresh corn ears; shucked, and |
|
|
; cut into thirds |
| 2 |
lb |
Crawfish |
| 5 |
lb |
Crabs – (such as dungeness; blue, stone, |
|
|
King; or snow crabs) |
| 2 |
|
Lobsters -; (1 lb ea) |
| 2 |
lb |
Shrimp; peeled, divined |
| 2 |
|
Dozen Littleneck; steamer, razor, |
|
|
Pacific-littleneck or Manila clams |
| 1 |
c |
Melted butter; warm |
| 2 |
tb |
Finely-chopped parsley |
INSTRUCTIONS
Place the first seven ingredients in cheesecloth and tie with butchers
twine. Put the seasoning bag, water, potatoes, onions, lemons, 1 1/4 cups
of the salt, 1/4 cup of the cayenne, and garlic in a large stockpot. Bring
the liquid to a boil, cover and boil for 15 minutes. Add the sausage, corn,
crawfish, and crabs. Using a long handled spoon, stir around and press the
contents of the pot down well into the water. Cover the pot and return to a
boil. Boil for 2 minutes. Turn off the heat. Add the remaining 1 tablespoon
salt and 1 tablespoon cayenne. Cover and let the boil stand for 10 minutes.
Add the shrimp and clams. Continue to cook for 5 minutes. Drain. Turn the
shellfish boil on to newspaper. Serve with melted butter. Garnish with
parsley. This recipe yields 4 to 6 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A19 broadcast 02-20-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-25-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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