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Name: Stove-Top Crawfish Boil
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 3 lb Live crawfish (seasonally available); 1/2 lb Button mushrooms; 1 tb Liquid crab boil (available from specialty; 4 bulbs Garlic halved; Salt to taste; 2 ears Corn, fresh cut into 2"; Cayenne pepper to taste; 12 oz Andouille sausage links; 3 Lemons halved; 2 Bags Crab boil (such as Old Bay seasoning); 1 lb red bliss potatoes Small; 2 Onions quartered

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INGREDIENTS

3 lb Live crawfish ; (seasonally available)
1/2 lb Button mushrooms
1 tb Liquid crab boil ; (available from specialty
4 bulbs Garlic ; halved
Salt ; to taste
2 ears Corn, fresh ; cut into 2"
Cayenne pepper ; to taste
12 oz Andouille sausage links
3 Lemons ; halved
2 Bags Crab boil ; (such as Old Bay seasoning)
1 lb red bliss potatoes ; Small
2 Onions ; quartered

Servings

INSTRUCTIONS

In a very large pot heat 3 gallons of water until nearly boiling. Add dry and liquid crab boil, squeeze in lemons, then throw in potatoes, garlic and onions. Boil 10 minutes. Add everything else. Cover and boil 5 minutes. Turn off heat. Uncover, sprinkle in 1/4 cup salt and 1 tablespoon cayenne, stir it up, cover again and let sit for 10 minutes. Drain off liquid. Line table with newspaper and dig in. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-118 broadcast 01-13-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 03-20-1998 Recipe by: Emeril Lagasse

NOTES

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Stove-Top Crawfish Boil

3 lb Live crawfish (seasonally available)
1/2 lb Button mushrooms
1 tb Liquid crab boil (available from specialty
4 bulbs Garlic halved
 Salt to taste
2 ears Corn, fresh cut into 2"
 Cayenne pepper to taste
12 oz Andouille sausage links
3 Lemons halved
2 Bags Crab boil (such as Old Bay seasoning)
1 lb red bliss potatoes Small
2 Onions quartered

In a very large pot heat 3 gallons of water until nearly boiling. Add dry  and liquid crab boil, squeeze in lemons, then throw in potatoes, garlic and  onions. Boil 10 minutes. Add everything else. Cover and boil 5 minutes.  Turn off heat. Uncover, sprinkle in 1/4 cup salt and 1 tablespoon cayenne,  stir it up, cover again and let sit for 10 minutes. Drain off liquid. Line  table with newspaper and dig in. This recipe yields 4 servings.    Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EE-118 broadcast 01-13-1998) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    03-20-1998    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (858g)
Recipe Makes: 4

Calories: 1041
Calories from Fat: 278 (27%)

Amt Per Serving		% DV

	Total Fat 30.9g	41 %
	Saturated Fat 8.7g	44 %
	Monounsaturated Fat 11.8g
	Polyunsanturated Fat 6.4g
Cholesterol 420mg		129 %
Sodium 796mg		27 %
Potassium 2449.5mg		64 %
Total Carbohydrate 116.1g		34 %
	Dietary Fiber 13.4g	54 %
	Sugars, other 102.7g
Protein 78.8g		113 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1041

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