Recipe - Crawfish Boil

STOCK
3 ga Water
2/3 cup Salt
1 tablespoon Black peppercorns
2 pack Dry crab boil
1 cup Liquid crab boil
1 tablespoon Crystal or your favorite hot
sauce
1 tablespoon Essence
2 Bay leaves

CRAWFISH, VEGETABLES, AND SA
12 pound Live crawfish
8 New potatoes
2 Ears of corn; cut into
thirds
2 Artichokes
1 Foot of andouille sausage;
cut into 8 equal links
3 Lemons; cut in half
2 md Size yellow onions; peeled
and quartered
One half pound Raw peanuts
3 Whole garlic cloves; spilt
in half
1 cup Melted butter
Couple bottles of Abita Beer
or your favorite beer

ESSENCE OF EMERIL SHOW#EE2299

For the stock: In a large stock pot with a basket insert on high heat, add
the water, salt and peppercorns. Add the rest of the seasonings, cover and
bring up to a boil. When the stock is at a boil, add the potatoes, corn,
and artichokes. Cover and bring back to a boil, about 5 minutes. Add the
remaining ingredients, except for the crawfish. Cover the pot and bring
back up to a boil, about 5 minutes. Taste the stock for seasoning and
adjust if needed. Add the crawfish, cover and turn off the flame. Allow the
mixture to steep for 5 to 30 minutes. To assemble, place brown paper bags
on the counter, lift the basket out of the stock and drain. Dump the boil
directly on the counter. Serve with plenty of melted butter, beer, and
paper towels.

Posted to recipeludigest by molony molony@scsn.net on Feb 24, 1998