Shellfish Boil

4 servings

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Shellfish Boil Ingredients

1/2 c Mustard seeds	1/4 c Cayenne pepper; plus
6 tb Coriander seeds	1 tb Cayenne pepper
1/4 c Whole allspice seeds	1 lg Garlic head; halved
1/4 c Dill seeds	1 lb Andouille sausage; cut 1?
2 ts Whole cloves	4 Fresh corn ears; shucked,
12 sm Dried red chilies; crumbled	; cut into thirds
(or 1 tbspn crushed red	2 lb Crawfish
16 Bay leaves	5 lb Crabs - (such as dungeness;
8 qt Water	King; or snow crabs)
1 Dozen Small new potatoes;	2 Lobsters -; (1 lb ea)
2 lg Onions; unpeeled, and	2 lb Shrimp; peeled, divined
; halved crosswise	2 Dozen Littleneck; steamer,
2 Lemons; halved	Pacific-littleneck or Manila
1 1/4 c Salt; plus	1 c Melted butter; warm
1 tb Salt	2 tb Finely-chopped parsley

Instructions for Shellfish Boil

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.

Main Ingredient: ShrimpCuisine: Uncategorized