Shellfish Boil

Recipe Ingredients

1/2 cup	55g / 1.9oz	Mustard seeds
6 tablespoons	90ml	Coriander seeds
1/4 cup	27g / 1oz	Whole allspice seeds
1/4 cup	27g / 1oz	Dill seeds
2 teaspoons	10ml	Whole cloves
12 teaspoons	60ml	Dried red chilies - crumbled (small)
		(or 1 tbspn crushed red pepper)
16		Bay leaves
8		Water
1		Small new potatoes - scrubbed
2		Onions - unpeeled, and (large) halved crosswise
2		Lemons - halved
1 1/4 cups	296ml	Salt - plus
1 tablespoon	15ml	Salt
1/4 cup	59ml	Cayenne pepper - plus
1 tablespoon	15ml	Cayenne pepper
1 tablespoon	15ml	Garlic head - halved crosswise (large)
1 lb	454g / 16oz	Andouille sausage - cut 1" pieces
4		Fresh corn ears - shucked, and cut into thirds
2 lbs	908g / 32oz	Crawfish
5 lbs	2270g / 80oz	Crabs - (such as dungeness, blue, stone,
		King, or snow crabs)
2		Lobsters - (1 lb ea)
2 lbs	908g / 32oz	Shrimp - peeled, divined
2		Littleneck, steamer, razor,
		Pacific-littleneck or Manila clams
1 cup	198g / 7oz	Melted butter - warm
2 tablespoons	30ml	Finely-chopped parsley

Recipe Instructions

Place the first seven ingredients in cheesecloth and tie with butchers twine. Put the seasoning bag, water, potatoes, onions, lemons, 1 1/4 cups of the salt, 1/4 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 newspaper. Serve with melted butter. Garnish with parsley.

This recipe yields 4 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A19 broadcast 02-20-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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