Seafood Boil

Ingredients

Stock

• 3 gallons water
• 2/3 cup salt
• 2 tablespoons whole black peppercorns

• 2 (4 ounce) packages dry crab boil (I'm guessing at the size)
• 1 cup liquid crab boil concentrate
• 1 tablespoon hot sauce
• 3 lemons, halved
• 3 yellow onions, peeled and quartered
• 3 heads garlic, unpeeled and cut in halve
• 1 tablespoon emeril's creole seasoning (or your favorite)
• 5 bay leaves
• 24-36 ounces beer

Everything else

• 12 new potatoes
• 3 ears corn, cut into thirds
• 1 lb asparagus, ends trimmed
• sausage
• 6 lbs live crawfish
• 6 lbs large shrimp, head on
• 1 dozen live crab
• 1 cup melted butter, as an accompaniment

Directions

1. 1

   Using a stock pot with a basket insert combine the stock ingredients and bring to a boil. Taste and adjust seasonings.

2. 2

   Add the sausage, potatoes and corn, cover and return to a boil, boil 5 minutes.

3. 3

   Add asparagus and boil for 5 minutes or until asparagus is done.

4. 4

   Remove vegetables.

5. 5

   Return stock to a boil.

6. 6

   Add the crawfish, shrimp and crab, cover and turn off the flame.

7. 7

   Allow the mixture to steep for 15–20 minutes.