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New Orleans, Crawfish, Gumbo
Jim Schwabel
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Emeril's
Crawfish Boil
 
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Crawfish Boil - Louisiana Style
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Williams, Cynthia...
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La Belle Cuisine
Emeril’s
Crawfish Boil
Recipe courtesy Emeril Lagasse
Stock:
3
gallons water
2/3
cup salt
1
tablespoon black peppercorns
2
packages dry crab boil
1
cup liquid crab boil
1
tablespoon your favorite hot sauce
1
tablespoon Essence
2
bay leaves
Crawfish,
Vegetables, and Sausage:
12
pounds live crawfish
8
new potatoes
2
ears of corn, cut into thirds
2
artichokes
1
foot of andouille sausage,
cut into 8 equal links
3
lemons, cut in half
2
medium size yellow onions,
peeled and quartered
1/2
pound raw peanuts
3
whole garlic cloves, spilt in half
1
cup melted butter
Couple
bottles of Abita Beer or
your favorite beer
For
the stock:
In a large stock pot with a basket insert on high heat, add
the water,
salt and peppercorns. Add the rest of the seasonings, cover and bring up
to a boil. When the stock is at a
boil, add the potatoes, corn, and
artichokes. Cover and bring back to a
boil, about 5 minutes. Add the re- maining ingredients, except for the
crawfish. Cover the pot and bring
back
up to a boil, about 5 minutes. Taste the stock for seasoning and adjust if needed. Add the crawfish,
cover and turn off the flame. Allow the
mixture
to steep for 5 to 30
minutes.
To
assemble, place brown paper bags on the counter, lift the basket out
of the stock and drain. Dump the boil directly on the counter. Serve with
plenty of melted butter, beer, and
paper towels.
Featured Archive Recipes:
Emeril's Crawfish Étouffée
Emeril's Crawfish Pies
Emeril's Barbecued Shrimp
Crawfish Crazy!
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