Yield: 4 servings
|½ cup||Mustard seeds|
|6 tablespoons||Coriander seeds|
|¼ cup||Whole allspice seeds|
|¼ cup||Dill seeds|
|2 teaspoons||Whole cloves|
|12 smalls||Dried red chilies crumbled,|
|Or 1 tablespoon crushed red|
|1||Dozen small new potatoes,|
|2 larges||Onions, unpeeled, cut in|
|1¼ cup||Plus 1 tablespoon salt|
|¼ cup||Plus 1 tablespoon cayenne|
|1 large||Head garlic, cut in half|
|1 pounds||Andouille sausage, cut into|
|4||Ears fresh corn, shucked and|
|Cut into thirds|
|5 pounds||Crabs, such as dungeness,|
|Blue, stone, king or snow|
|2||(1 pound) lobsters|
|2 pounds||Shrimp, peeled and divined|
|2||Dozen littleneck, steamer,|
|Razor, Pacific littleneck or|
|1 cup||Melted butter, warm|
|2 tablespoons||Finely chopped parsley|
EMERIL LIVE #EMIA19
Place the first seven ingredients in cheesecloth and tie with butchers twine. Put the seasoning bag, water, potatoes, onions, lemons, 1¼ cups of the salt, ¼ cup of the cayenne, and garlic in a large stockpot. Bring the liquid to a boil, cover and boil for 15 minutes.
Add the sausage, corn, crawfish, and crabs. Using a long handled spoon, stir around and press the contents of the pot down well into the water. Cover the pot and return to a boil. Boil for 2 minutes.
Turn off the heat. Add the remaining 1 tablespoon salt and 1 tablespoon cayenne. Cover and let the boil stand for 10 minutes. Add the shrimp and clams. Continue to cook for 5 minutes. Drain.
Turn the shellfish boil on to news paper. Serve with melted butter.
Garnish with parsley.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
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