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.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000