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Louisiana Boil

Recipe By : Emeril Lagassi
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-------For stock-------
6 Gal Water
4 Bags Zatarain's crab & crawfish boil
2 C Zatarain's liq crab & crawfish boil
1 1/2 to 2 cups salt
2 Tbsp peppercorns
2 Tbsp Louisiana hot sauce
2 Tbsp Creole seasoning -- or to taste
----For veggies and sausage----
4 Ears Corn -- shucked, halved
2 Feet Andouille sausage
6 Lemons -- halved
16 skinned new potatoes
4 Onions -- peeled, quartered
4 heads Garlic -- halved horizontally
4 whole Artichokes
2 1/2 Lb Asparagus
1 bunch Celery -- washed, tops removed
24 Scallions trimmed & cut into 6"
-lengths
-------For seafood-------
1 dz Blue crab -- live
5 lb Crawfish -- live
2 lb Shrimp -- fresh, whole
-------For creole seasoning-------
2 Tbsp salt
2 1/2 Tbsp paprika
2 Tbsp garlic powder
1 Tbsp dried oregano
1 Tbsp cayenne pepper
1 Tbsp black pepper
1 Tbsp onion powder
1 Tbsp dried thyme

Put all seasonings in a 10 gallon stainless steel pot (that has a
straining basket in it) over a "Louisiana Rig" and bring to a boil. Taste
boil for seasoning and correct to your liking.

Put potatoes and artichokes in pot, bring to boil and cook 5 minutes. Add
remaining vegetables and sausage. Add blue crab and enough crawfish to
fill pot to the top. Cover, bring to boil and then cut off the heat. Let
steep 5-10 minutes. The longer it steeps the spicier the boil will become
(some people will let it steep 25-30 minutes).

Drain and dump everything out on a table. Have plenty of beer, mineral
water and iced tea available!

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