Stove-top crawfish boil

4 servings

Ingredients

Quantity Ingredient
2 Bags crab boil (such as Old
Bay seasoning)
1 tablespoon Liquid crab boil (available
From specialty food stores)
3 Lemons, halved
1 pounds Small red bliss potatoes
4 Garlic bulbs, halved
Horizontally
2 Onions, quartered
3 pounds Live crawfish (seasonally
Available in some places --
There is no
Substitute)
12 ounces Link Andouille sausage, cut
Into 2-inch pieces
2 Ears corn, cut into 2-inch
Pieces
½ pounds Button mushrooms
Salt and cayenne

Directions

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 ¼ 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.

Yield: 4 servings

ESSENCE OF EMERIL SHOW#EE118

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