Email to Buny      

Crawfish: Crawfish Boil

Source of Recipe

Emeril Lagasse


List of Ingredients

3 gallons water
2/3 cup salt
1 tablespoon black peppercorns
2 packages dry crab boil
1 cup liquid crab boil
1 tablespoon hot sauce
1 tablespoon Essence spice
2 bay leaves
12 pounds live crawfish
8 new potatoes
2 ears corn, cut into thirds
2 artichokes
1 foot andouille sausage, cut into
8 pieces
3 lemons, cut in half
2 medium yellow onions, peel and quarter
3 whole cloves garlic, split in half
1 cup melted butter


Recipe

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.