Ingredients Jump to Instructions ↓

  1. 3 Water

  2. 2/3 cup 157ml Salt

  3. 1 tablespoon 15ml Black peppercorns

  4. 2 Dry crab boil

  5. 1 cup 237ml Liquid crab boil

  6. 1 tablespoon 15ml Crystal or your favorite hot sauce

  7. 1 tablespoon 15ml Bayou Blast - seeNote

  8. 2 Bay leaves Crawfish, Vegetables and Sausage

  9. 12 lbs 5448g / 192oz Live crawfish

  10. 8 New potatoes

  11. 2 Fresh corn ears - cut into thirds

  12. 2 Artichokes

  13. 8 Andouille sausage - (ea 3" long)

  14. 3 Lemons - cut in half

  15. 2 Yellow onions - peeled, quartered (medium)

  16. 1/2 lb 227g / 8oz Raw peanuts

  17. 3 Garlic cloves - spilt in half

  18. 1 cup 198g / 7oz Melted butter Abita Beer or your favorite beer

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note : See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. 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. This recipe yields 6 servings.


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