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Categories:
mustard seeds coriander seeds allspice dill whole cloves red chili peppers smalls Dried red pepper bay leaves water potatoes onions lemon halved salt salt cayenne pepper cayenne pepper garlic sausage crawfish crab lobster shrimp littleneck varnish clams butter parsley finely
Viewed: 46 - Published at: 9 years agoIngredients
- 1 cup mustard seeds
- 6 tablespoons coriander seeds
- 1 cup seeds Whole allspice
- 1 cup dill seed
- 2 teaspoons whole cloves
- 12 red chili peppers smalls Dried, crumbled
- 1 crushed red pepper tbspn
- 16 bay leaves
- 8 quarts water
- 1 small new potatoes scrubbed
- 2 onions lrgs, unpeeled, and halved crosswise
- 2 lemon halved
- 1 cup salt plus
- 1 tablespoon salt
- 1 cup cayenne pepper plus
- 1 tablespoon cayenne pepper
- 1 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 crab such as dungeness, blue, stone, king, or snow crabs
- 2 lobster 1 lb ea
- 2 pounds shrimp peeled, divined
- 2 steamer dozs Littleneck, razor
- varnish clams or Pacific-littleneck
- 1 cup melted butter warm
- 2 tablespoons chopped parsley Finely-
Method
- 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
