Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | water |
| 1 \N | crab boil; to taste |
| 4.00 \N | yellow onions - (abt 1 lb); quartered |
| 3.00 \N | garlic heads; halved |
| 1.00 \N | bouquet garni |
| 1 \N | salt; to taste |
| 4.00 \N | sweet corn ears; cut into thirds |
| 20.00 \N | new potatoes -; (abt 1 1/2 lbs) |
| ½ pounds | hot dogs |
| ½ pounds | breakfast sausage links |
| 4.00 pounds | steamer clams |
| 1.00 cup | melted butter |
| 1 \N | bayou blast; see * note |
| 2.00 tablespoon | chopped green onions |
| 1.00 small | cooler of abita or dixie beer |
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
Fill a large 3 to 4 gallon stock pot with insert, with enough water to fill the pot two-thirds full. Add the crab boil, onions, garlic, and bouquet. Season the water with salt. Add the sweet corn and potatoes. Bring the liquid up to a boil and reduce to a simmer. Add the hot dogs and sausage. Simmer for about 8 minutes, covered, or until the potatoes are almost fork tender. Add the clams, cover, cook the clams for about 5 minutes, or until the shells open. Discard any clams that do not open. Drain the boil and place on a platter.
Drizzle the platter with melted butter and garnish with Bayou Blast and green onions. Serve the boil with a cooler of Dixie or Abita Beer. This recipe yields ?? servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2391 broadcast 07-02-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
07-24-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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