Printable Area
Shellfish Boil
Recipe Courtesy of Emeril Lagasse
- Total Time:
- 1 hr
- Prep:
- 35 min |
- Inactive Prep:
- -- |
- Cook:
- 25 min
- Level:
- Intermediate
- Yield:
- 4 to 6 servings
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