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 - email@example.com 03-25-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (2128g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 86 (27%)|
|Amt Per Serving||% DV|
|Total Fat 9.5g||13 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 242.7mg||75 %|
|Sodium 179.9mg||6 %|
|Potassium 1015.9mg||27 %|
|Total Carbohydrate 26.4g||8 %|
|Dietary Fiber 11.7g||47 %|
|Sugars, other 14.8g|
|Protein 40.4g||58 %|
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Calories per serving: 323
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