Shellfish Boil Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
EMERIL LIVE #EMIA19
1/2 cup: Mustard seeds,
6 tbsp: Coriander seeds,
1/4 cup: Whole allspice seeds,
1/4 cup: Dill seeds,
2 tsp: Whole cloves,
12 small: Dried red chilies crumbled,
Or 1 tablespoon crushed red,
Pepper,
16: Bay leaves,
8 quart: Water,
1: Dozen small new potatoes,
Scrubbed,
2 large: Onions, unpeeled, cut in
Half crosswise,
2: Lemons, halved
1 1/4 cup: Plus 1 tablespoon salt,
1/4 cup: Plus 1 tablespoon cayenne,
1 large: Head garlic, cut in half
Crosswise,
1 lbs: Andouille sausage, cut into
1 Inch: pieces,
4 Ears: fresh corn, shucked and
Cut into thirds,
2 lbs: Crawfish,
5 lbs: Crabs, such as dungeness,
Blue, stone, king or snow
Crabs,
2: , (1 pound) lobsters
2 lbs: Shrimp, peeled and divined
2: Dozen littleneck, steamer,
Razor, Pacific littleneck or
Manila clams,
1 cup: Melted butter, warm
2 tbsp: 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, and crabs. 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. Continue to cook for 5 minutes. Drain.
Turn the shellfish boil on to news paper. Serve with melted butter.
Garnish with parsley.
Nutritional information per serving: xx calories, xx gm protein, xxx
mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
(dot) com (change characters as needed, this is to prevent bulk
E-mailers from capturing my address), moderator of GT Cookbook and
FringeNet Lowfat & Luscious echoes, creator of Frazzled Cook
breadmachine mixes, homepage
http://ourworld.compuserve.com/homepages/SylviaRN
Source from luhu.jp
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, and crabs. 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. Continue to cook for 5 minutes. Drain.
Turn the shellfish boil on to news paper. Serve with melted butter.
Garnish with parsley.
Nutritional information per serving: xx calories, xx gm protein, xxx
mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
(dot) com (change characters as needed, this is to prevent bulk
E-mailers from capturing my address), moderator of GT Cookbook and
FringeNet Lowfat & Luscious echoes, creator of Frazzled Cook
breadmachine mixes, homepage
http://ourworld.compuserve.com/homepages/SylviaRN
Source from luhu.jp
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