Recipe courtesy of Emeril Lagasse
Print
Total:
1 hr
Prep:
35 min
Cook:
25 min
Yield:
4 to 6 servings
Level:
Intermediate

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

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.

Turn the shellfish boil onto newspaper. Serve with melted butter. Garnish with parsley.

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