Crawfish boil

4 servings

Ingredients

QuantityIngredient
3gallonsWater
cupSalt
1tablespoonBlack peppercorns
2packsDry crab boil
1cupLiquid crab boil
1tablespoonCrystal or your favorite hot
Sauce
1tablespoonEssence
2Bay leaves
Crawfish, vegetables, and
Sausage:
12poundsLive crawfish
8New potatoes
2Ears of corn, cut into
Thirds
2Artichokes
1Foot of andouille sausage,
Cut into 8 equal links
3Lemons, cut in half
2mediumsSize yellow onions, peeled
And quartered
½poundsRaw peanuts
3Whole garlic cloves, spilt
In half
1cupMelted butter
Couple bottles of Abita Beer
Or your favorite beer

Directions

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.

ESSENCE OF EMERIL SHOW#EE2299

Stock: