Shellfish boil

Yield: 4 servings

Measure Ingredient
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,
\N \N Or 1 tablespoon crushed red
\N \N Pepper
16 \N Bay leaves
8 quarts Water
1 \N Dozen small new potatoes,
\N \N Scrubbed
2 larges Onions, unpeeled, cut in
\N \N Half crosswise
2 \N Lemons, halved
1¼ cup Plus 1 tablespoon salt
¼ cup Plus 1 tablespoon cayenne
1 large Head garlic, cut in half
\N \N Crosswise
1 pounds Andouille sausage, cut into
1 \N Inch pieces
4 \N Ears fresh corn, shucked and
\N \N Cut into thirds
2 pounds Crawfish
5 pounds Crabs, such as dungeness,
\N \N Blue, stone, king or snow
\N \N Crabs
2 \N (1 pound) lobsters
2 pounds Shrimp, peeled and divined
2 \N Dozen littleneck, steamer,
\N \N Razor, Pacific littleneck or
\N \N Manila clams
1 cup Melted butter, warm
2 tablespoons Finely chopped parsley


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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