| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Essnce11 |
4 |
servings |
INGREDIENTS
| 2 |
|
Bags Crab boil |
|
|
(such as Old Bay seasoning) |
| 1 |
tb |
Liquid crab boil |
|
|
(available from specialty food stores) |
| 3 |
|
Lemons; halved |
| 1 |
lb |
Small red bliss potatoes |
| 4 |
|
Garlic bulbs; halved horizontally |
| 2 |
|
Onions; quartered |
| 3 |
lb |
Live crawfish – there is no substitute |
|
|
(seasonally available in some areas) |
| 12 |
oz |
Andouille sausage links; cut into 2" pieces |
| 2 |
|
Corn ears; cut into 2" pieces |
| 1/2 |
lb |
Button mushrooms |
|
|
Salt; to taste |
|
|
Cayenne pepper; to taste |
INSTRUCTIONS
In a very large pot heat 3 gallons of water until nearly boiling. Add dry
and liquid crab boil, squeeze in lemons, then throw in potatoes, garlic and
onions. Boil 10 minutes. Add everything else. Cover and boil 5 minutes.
Turn off heat. Uncover, sprinkle in 1/4 cup salt and 1 tablespoon cayenne,
stir it up, cover again and let sit for 10 minutes. Drain off liquid. Line
table with newspaper and dig in. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-118 broadcast 01-13-1998) 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
03-20-1998
Recipe by: Emeril Lagasse
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