03-16-2006, 02:52 AM
(this recipe is awesome tasting, easy and fun to make, I've had it, but unfortunately a little impractical unless you're having a gathering. It takes a little time gathering everything you need to make it)
Seafood Boil
Stock:
3 gallons water
2/3 cup salt
1 tablespoon whole black peppercorns
2 packages dry crab boil
1 cup liquid crab boil
1 tablespoon hot sauce
1 tablespoon special seasoning mix (recipe follows)
2 bay leaves
Crawfish, vegetables, and sausage:
12 new potatoes
3 ears corn, cut into thirds
3 artichokes
1 foot polish sausage, cut into 8 equal links
3 lemons, halved
2 yellow onions, peeled and quartered
2 heads garlic, halved
6 pounds live crawfish
6 pounds large, head on shrimp
1 cup melted butter, as an accompaniment
1 can of your favorite beer
French bread, as an accompaniment
In a large stockpot fitted with a basket insert, combine the stock ingredients and bring to a boil.
Add the potatoes, corn, and artichokes. Cover and bring back to a boil, about 5 minutes. Add the sausage, lemons, onions, and garlic, cover the pot and return to a boil, about 5 minutes. Add the crawfish and shrimp, cover, and turn off the flame. Allow the mixture to steep for 20 minutes.
To serve, line a table with brown paper bags and newspaper. Lift the basket from the stock and drain. Dump the basket ingredients directly on newspaper and dig in with your bare hands. Serve with melted butter, some good beer, French bread, and paper towels.
(secret seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Seafood Boil
Stock:
3 gallons water
2/3 cup salt
1 tablespoon whole black peppercorns
2 packages dry crab boil
1 cup liquid crab boil
1 tablespoon hot sauce
1 tablespoon special seasoning mix (recipe follows)
2 bay leaves
Crawfish, vegetables, and sausage:
12 new potatoes
3 ears corn, cut into thirds
3 artichokes
1 foot polish sausage, cut into 8 equal links
3 lemons, halved
2 yellow onions, peeled and quartered
2 heads garlic, halved
6 pounds live crawfish
6 pounds large, head on shrimp
1 cup melted butter, as an accompaniment
1 can of your favorite beer
French bread, as an accompaniment
In a large stockpot fitted with a basket insert, combine the stock ingredients and bring to a boil.
Add the potatoes, corn, and artichokes. Cover and bring back to a boil, about 5 minutes. Add the sausage, lemons, onions, and garlic, cover the pot and return to a boil, about 5 minutes. Add the crawfish and shrimp, cover, and turn off the flame. Allow the mixture to steep for 20 minutes.
To serve, line a table with brown paper bags and newspaper. Lift the basket from the stock and drain. Dump the basket ingredients directly on newspaper and dig in with your bare hands. Serve with melted butter, some good beer, French bread, and paper towels.
(secret seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup