EMERIL'S TAILGATING CRAWFISH BOIL

Emeril's Tailgating Crawfish Boil image

Provided by Emeril Lagasse

Time 1h

Yield 6 to 10 servings

Number Of Ingredients 29

Previous Next

Ingredients

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 Essence, recipe follows
2 bay leaves
12 new potatoes
3 ears corn, cut into thirds
3 artichokes
1 foot andouille, 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 pound asparagus, ends trimmed
1 cup melted butter, as an accompaniment
Beer, as an accompaniment
French bread, as an accompaniment
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 oregano
1 tablespoon dried thyme

Steps:

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. Taste the stock and adjust seasoning as needed. Add the crawfish and shrimp, cover, and turn off the flame. Allow the mixture to steep for 10 minutes. Add the asparagus, cover, and let steep until the vegetables and crawfish are tender, 5 to 15 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. Serve with melted butter, beer, French bread, and paper towels.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Comment
Leave a comment

Bilal Shahid

[email protected]

I'm not a big fan of crawfish, but I thought this recipe was pretty good. The spices were flavorful and the crawfish were cooked well.

Momen Abdo

[email protected]

This recipe is a bit time-consuming, but it's worth it. The crawfish are so good!

Laure Lama

[email protected]

I've made this recipe several times and it's always a hit. The crawfish are always cooked perfectly and the spices are delicious.

Davison Mbangweta

[email protected]

This recipe is a keeper! The crawfish were so flavorful and juicy. I'll definitely be making this again soon.

DaveS Vucko

[email protected]

I followed the recipe exactly and the crawfish turned out great! I was really impressed with how easy it was to make.

Kaone Kaone

[email protected]

This recipe is amazing! The crawfish were cooked perfectly and the spices were perfect. I'll definitely be making this again and again.

sarah kikobye

[email protected]

This was my first time making crawfish and it was a success! The recipe was easy to follow and the results were delicious. I'll definitely be making this again.

Tristyn Connor

[email protected]

This recipe is a bit too spicy for my taste, but it's still really good. I'll definitely be making it again, but I'll use less cayenne pepper next time.

Emerald Collor

[email protected]

I've made this recipe several times and it's always a crowd-pleaser. The crawfish are always cooked perfectly and the spices are amazing.

roofer buster

[email protected]

I used this recipe for my first ever crawfish boil and it turned out great! The instructions were easy to follow and the results were delicious.

Abeselom Teklhaimanot

[email protected]

This crawfish boil was a hit at my tailgate party! The spices were perfect and the crawfish were cooked to perfection. I'll definitely be making this again.

Name

Message