Emeril's Tailgating Crawfish Boil

Recipe Ingredients

		Stock
3		Water
2/3 cup	157ml	Salt
1 tablespoon	15ml	Whole black peppercorns
2		Dry crab boil
1 cup	237ml	Liquid crab boil
1 tablespoon	15ml	Hot sauce
1 tablespoon	15ml	Essence
		= (see Bayou Blast recipe)
2		Bay leaves
		Crawfish, Vegetables, Sausage
12		New potatoes
3		Corn - cut into thirds
3		Artichokes
1		Foot andouille - cut 8 equal links
3		Lemons - halved
2		Yellow onions - peeled, quartered
2		Garlic - halved
6 lbs	2724g / 96oz	Live crawfish
6 lbs	2724g / 96oz	Large head on shrimp
1 lb	454g / 16oz	Asparagus - ends trimmed
1 cup	198g / 7oz	Melted butter - as an accompaniment
		Beer - as an accompaniment
		French bread - as an accompaniment

Recipe Instructions

In a large stockpot fitted with a basket insert, combine the stock ingredients and bring to a boil.

Add the potatoes, corn, and artichokes. Cover and bring back to a boil, about 5 minutes. Add the sausage, lemons, onions, and garlic, cover the pot and return to a boil, about 5 minutes. Taste the stock and adjust seasoning as needed.

Add the crawfish and shrimp, cover, and turn off the flame. Allow the mixture to steep for 10 minutes. Add the asparagus, cover, and let steep until the vegetables and crawfish are tender, 5 to 15 minutes.

To serve, line a table with brown paper bags and newspaper. Lift the basket from the stock and drain. Dump the basket ingredients directly on newspaper. Serve with melted butter, beer, French bread, and paper towels.

This recipe yields 6 to 10 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-SP27) - from the TV FOOD NETWORK

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