Shellfish Boil


6 tablespoons Coriander seeds
cup Whole allspice seeds
2 teaspoons Whole cloves
12 smalls Dried red chilies crumbled
(or 1 tbspn crushed red pepper)
16 Bay leaves
8 quarts Water
1 doz Small new potatoes scrubbed
2 lrgs Onions unpeeled, and halved crosswise
2 Lemons halved
cup Salt plus
1 tablespoon Salt
1 tablespoon Cayenne pepper
1 lrg Garlic head halved crosswise
1 pound Andouille sausage cut 1" pieces
4 Fresh corn ears shucked, and cut into thirds
2 pounds Crawfish
5 pounds Crabs - (such as dungeness, blue, stone, king, or snow crabs)
2 Lobsters - (1 lb ea)
2 pounds Shrimp peeled, divined
2 dozs Littleneck, steamer, razor,
Pacific-littleneck or Manila clams
1 cup Melted butter warm
2 tablespoons Finely-chopped parsley


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 t
Turn the shellfish boil on to newspaper. Serve with melted butter. Garnish with parsley.
This recipe yields 4 to 6 servings.






Saturday, February 13, 2010 - 3:26pm



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