Shellfish Boil

Photo by: WordRidden

Shellfish Boil

Food Ingredients:
cup Mustard seeds 6 tablespoons Coriander seeds cup Whole allspice seeds cup Dill 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 cup Cayenne pepper plus 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

Recipe preparation:
1 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 2 Turn the shellfish boil on to newspaper. Serve with melted butter. Garnish with parsley. 3 This recipe yields 4 to 6 servings.

Recipe source: Foodista recipe