Shellfish Boil

Ready in 1h

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

Original recipe makes 4 servings



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 - Formatted for MasterCook by MR MAD, aka Joe Comiskey - 03-25-1997 Recipe by: Emeril Lagasse

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Calories Per Serving: 323 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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