Emeril's Tailgating Crawfish Boil

foodnetwork.com

Joe O'Meara

subheading: Stock:

3 gallons water

⅔ 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

subheading: Crawfish, vegetables, and sausage:

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

subheading: Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 ½ 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

Directions at foodnetwork.com

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