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Crawfish Boil Recipe

by Global Cookbook

Ingredients

3 gal Water 2/3 c. Salt 1 Tbsp. Black peppercorns 2 pkt Dry crab boil 1 c. Liquid crab boil 1 Tbsp. Crystal or possibly your favorite warm sauce 1 Tbsp. Bayou Blast see * Note 2 x Bay leaves 12 lb Live crawfish

8 x New potatoes 2 x Fresh corn ears cut into thirds 2 x Artichokes 8 piece Andouille sausage - (ea 3" long) 3 x Lemons cut in half 2 med Yellow onions peeled, quartered 1/2 lb Raw peanuts 3 x Garlic cloves spilt in half 1 c. Melted butter Abita Beer or possibly your favorite beer

Directions

1. Note : See the "Bayou Blast - (Emeril's Creole Seasoning)" recipe that is included in this collection.
2. For the stock: In a large stock pot with a basket insert on high heat, add in the water, salt and peppercorns. Add in the rest of the seasonings, cover and bring up to a boil. When the stock is at a boil, add in the potatoes, corn, and artichokes. Cover and bring back to a boil, about 5 min. Add in the remaining ingredients, except for the crawfish. Cover the pot and bring back up to a boil, about 5 min. Taste the stock for seasoning and adjust if needed. Add in the crawfish, cover and turn off the flame. Allow the mix to steep for 5 to 30 min.
3. 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.
4. This recipe yields 6 servings.

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