|
Crawfish Boil, New Orleans, LA
Denuto, Ellen
Buy this Giclee Print at AllPosters.com
|
|
La Belle Cuisine - More Seafood Recipes
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...is an act of integrity, and faith."
Emeril's
Crawfish Boil
 
"What I am jazzed about is knowing
that this is a new week,
and Mother Nature's making new ingredients."
~
Emeril Lagasse
|
Recipe of the Day Categories:
 Recipe Home
Recipe Index
Appetizers
Beef
Beverage
Bread
Breakfast
Cake
Chocolate
Cookies
Fish
Fruit
Main Dish
Pasta
Pies
Pork
Poultry
Salad
Seafood
Side Dish
Soup
Vegetable
Surprise!
Have a heart for
New Orleans
|
|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
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 remaining 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!
New
Orleans restaurants in the aftermath
of Hurricanes Katrina and Rita
Index - Seafood Recipe Archives
Do you know what it means to miss New Orleans?
Recipe Archives Index
|