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Emeril's Tailgating Crawfish Boil

  • 6servings
  • 60minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B3, B9, B12, C, D, E, P
MineralsNatrium, Fluorine, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 gallons water

  2. 2/3 cup salt

  3. 1 tablespoon whole black peppercorns

  4. 2 packages dry crab boil

  5. 1 cup liquid crab boil

  6. 1 tablespoon hot sauce

  7. 1 tablespoon Essence, recipe follows

  8. 2 bay leaves

  9. 12 new potatoes

  10. 3 ears corn, cut into thirds

  11. 3 artichokes

  12. 1 foot andouille , cut into 8 equal links

  13. 3 lemons, halved

  14. 2 yellow onions, peeled and quartered

  15. 2 heads garlic, halved

  16. 6 pounds live crawfish

  17. 6 pounds large, head on shrimp

  18. 1 pound asparagus , ends trimmed

  19. 1 cup melted butter, as an accompaniment

  20. Beer, as an accompaniment

  21. French bread, as an accompaniment

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. 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.

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