Ingredients
Stock:
- 3 gallons water
- 2/3 cup salt
- 1 tablespoon whole black peppercorns
- 2 packages dry crab boil
- 1 cup liquid crab boil
- 1 tablespoon hot sauce
- 1 tablespoon Essence, recipe follows
- 2 bay leaves
Crawfish, vegetables, and sausage:
- 12 new potatoes
- 3 ears corn, cut into thirds
- 3 artichokes
- 1 foot andouille, cut into 8 equal links
- 3 lemons, halved
- 2 yellow onions, peeled and quartered
- 2 heads garlic, halved
- 6 pounds live crawfish
- 6 pounds large, head on shrimp
- 1 pound asparagus, ends trimmed
- 1 cup melted butter, as an accompaniment
- Beer, as an accompaniment
- French bread, as an accompaniment
Directions
In a large stockpot fitted with a basket insert, combine the stock ingredients and bring to a boil.
Add the potatoes, corn, and artichokes. Cover and bring back to a boil, about 5 minutes. Add the sausage, lemons, onions, and garlic, cover the pot and return to a boil, about 5 minutes. Taste the stock and adjust seasoning as needed. Add the crawfish and shrimp, cover, and turn off the flame. Allow the mixture to steep for 10 minutes. Add the asparagus, cover, and let steep until the vegetables and crawfish are tender, 5 to 15 minutes.
To serve, line a table with brown paper bags and newspaper. Lift the basket from the stock and drain. Dump the basket ingredients directly on newspaper. Serve with melted butter, beer, French bread, and paper towels.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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By zacksdaddy_417665
confusion, IN
on June 03, 2004
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I've done this one 4 or 5 times in the last 2 years. Normally during decent weather so that I can use my Turkey fryer (out doors of course
Since I live very much Inland (Center of Indiana to be exact I substitute Frozen Tiger shrimp and Frozen Crawfish for the prefered fresh. I've done full batches and 1/2 batches and this always come out GREAT!!!
Only thing I can't figure is why it ALWAYS RAINS when I cook this.
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