Stove-Top Crawfish Boil

Recipe Ingredients

2		Crab boil
		(such as Old Bay seasoning)
1 tablespoon	15ml	Liquid crab boil
		(available from specialty food stores)
3		Lemons - halved
1 lb	454g / 16oz	Small red bliss potatoes
4		Garlic bulbs - halved horizontally
2		Onions - quartered
3 lbs	1362g / 48oz	Live crawfish - there is no substitute
		(seasonally available in some areas)
12 oz	340g	Andouille sausage links - cut into 2" pieces
2		Corn ears - cut into 2" pieces
1/2 lb	227g / 8oz	Button mushrooms
		Salt - to taste
		Cayenne pepper - to taste

Recipe Instructions

In a very large pot heat 3 gallons of water until nearly boiling. Add dry and liquid crab boil, squeeze in lemons, then throw in potatoes, garlic and onions. Boil 10 minutes. Add everything else. Cover and boil 5 minutes. Turn off heat. Uncover, sprinkle in 1/4 cup salt and 1 tablespoon cayenne, stir it up, cover again and let sit for 10 minutes. Drain off liquid. Line table with newspaper and dig in.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-118 broadcast 01-13-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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