Shellfish Boil (Emeril Lagasse) |
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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
1/2 cup mustard seeds |
6 tablespoons coriander seeds |
1/4 cup whole allspice seeds |
1/4 cup dill seeds |
2 teaspoons whole cloves |
12 small dried red chilies crumbled, or 1 tablespoon crushed red pepper |
16 bay leaves |
8 quarts water |
1 dozen small new potatoes, scrubbed |
2 large onions, unpeeled, cut in half crosswise |
2 lemons, halved |
1 -1/4 cups plus 1 tablespoon salt |
1/4 cup plus 1 tablespoon cayenne |
1 large head garlic, cut in half crosswise |
1 pound andouille sausage, cut into 1 inch pieces |
4 ears fresh corn, shucked and cut into thirds |
2 pounds crawfish |
5 pounds crabs, such as dungeness, blue, stone, king or snow crabs |
2 (1 pound) lobsters |
2 pounds shrimp, peeled and divined |
2 dozen littleneck, steamer, razor, pacific littleneck or manila clams |
1 cup melted butter, warm |
2 tablespoons finely chopped parsley |
Directions:
1. Place the first seven ingredients in cheesecloth and tie with butchers twine. Put the seasoning bag, water, potatoes, onions, lemons, 1 1/4 cups of the salt, 1/4 cup of the cayenne, and garlic in a large stockpot. Bring the liquid to a boil, cover and boil for 15 minutes. Add the sausage, corn, crawfish, crabs, and lobsters. Using a long handled spoon, stir around and press the contents of the pot down well into the water. Cover the pot and return to a boil. Boil for 2 minutes. Turn off the heat. Add the remaining 1 tablespoon salt and 1 tablespoon cayenne. Cover and let the boil stand for 10 minutes. Add the shrimp and clams. Return to the heat and continue to cook for 5 minutes. Drain.
2. Turn the shellfish boil onto newspaper. Serve with melted butter. Garnish with parsley
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