Shellfish Boil
Source of Recipe
Emeril Lagasse
List of Ingredients
1/2 cup mustard seeds
6 tablespoons coriander seeds
1/4 cup whole allspice seeds
1/4 cup dill seeds
2 teaspoons whole cloves
1 tablespoon crushed red pepper
16 bay leaves
8 quarts water
1 dozen small new potatoes, scrubbed
2 large onions, unpeeled, cut in half crosswise
2 lemon halved
1 1/4 cups + 1 tsp salt
1/4 cup + 1 tbl. cayenne
1 large head garlic, cut in half crosswise
1 pound andouille sausage, cut into 1" pieces
4 ears fresh corn, shuck and cut into thirds
2 pounds crawfish
5 pounds crabs (live)
2 lobsters
2 pounds shrimp, peel and deveined
2 dozen clams (littleneck, razor, steamer)
1 cup melted butter, warm
2 tablespoons fine chopped parsleyRecipe
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. Return to the heat and continue to cook for 5 minutes. Drain. Turn the shellfish boil onto newspaper. Serve with melted butter. Garnish with parsley. Yields: 4 to 6 servings
|
|
member logon
