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shellfish boil

  • 4servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B9, B12, C, D, E
MineralsNatrium, Fluorine, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup Mustard seeds

  2. 6 tablespoons Coriander seeds

  3. cup Whole allspice seeds

  4. cup Dill seeds

  5. 2 teaspoons Whole cloves

  6. 12 smalls Dried red chilies crumbled,

  7. Or 1 tablespoon crushed red

  8. Pepper

  9. 16 Bay leaves

  10. 8 quarts Water

  11. 1 Dozen small new potatoes,

  12. Scrubbed

  13. 2 larges Onions, unpeeled, cut in

  14. Half crosswise 2 Lemons, halved

  15. 1 1/4 cup Plus 1 tablespoon salt

  16. cup Plus 1 tablespoon cayenne

  17. 1 large Head garlic, cut in half

  18. Crosswise 1 pounds Andouille sausage, cut into 1 Inch pieces 4 Ears fresh corn, shucked and Cut into thirds

  19. 2 pounds Crawfish

  20. 5 pounds Crabs, such as dungeness,

  21. Blue, stone, king or snow

  22. Crabs

  23. 2 (1 pound) lobsters

  24. 2 pounds Shrimp, peeled and divined

  25. 2 Dozen littleneck, steamer,

  26. Razor, Pacific littleneck or Manila clams

  27. 1 cup Melted butter, warm

  28. 2 tablespoons Finely chopped parsley

Instructions Jump to Ingredients ↑

  1. EMERIL LIVE #EMIA19 Place the first seven ingredients in cheesecloth and tie with butchers twine. Put the seasoning bag, water, potatoes, onions, lemons, 1¼ cups of the salt, ¼ cup of the cayenne, and garlic in a large stockpot. Bring the liquid to a boil, cover and boil for 15 minutes.

  2. Add the sausage, corn, crawfish, and crabs. 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.

  3. 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. Continue to cook for 5 minutes. Drain.

  4. Turn the shellfish boil on to news paper. Serve with melted butter.

  5. Garnish with parsley.

  6. Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

  7. Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes, creator of Frazzled Cook breadmachine mixes, homepage

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