Shellfish: * Exported from MasterCook II * by Recipe Cottage

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	* Exported from MasterCook II *

		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!