Shellfish Boil

• 1/2 cup mustard seeds
• 6 tablespoons coriander seeds
• 1/4 cup whole allspice seeds
• 1/4 cup dill seeds
• 2 teaspoons whole cloves
• 12 small dried red chilies crumbled, or 1 tablespoon crushed red pepper
• 16 bay leaves
• 8 quarts water
• 1 dozen small new potatoes, scrubbed
• 2 large onions, unpeeled, cut in half crosswise
• 2 lemons, halved
• 1 -1/4 cups plus 1 tablespoon salt
• 1/4 cup plus 1 tablespoon cayenne
• 1 large head garlic, cut in half crosswise
• 1 pound andouille sausage, cut into 1 inch pieces
• 4 ears fresh corn, shucked and cut into thirds
• 2 pounds crawfish
• 5 pounds crabs, such as dungeness, blue, stone, king or snow crabs
• 2 (1 pound) lobsters
• 2 pounds shrimp, peeled and divined
• 2 dozen littleneck, steamer, razor, Pacific littleneck or Manila clams
• 1 cup melted butter, warm
• 2 tablespoons finely chopped parsley

1. Place the first seven ingredients in cheesecloth and tie with butchers twine.
2. 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.
3. Bring the liquid to a boil, cover and boil for 15 minutes.
4. Add the sausage, corn, crawfish, crabs, and lobsters.
5. Using a long handled spoon, stir around and press the contents of the pot down well into the water.
6. Cover the pot and return to a boil.
7. Boil for 2 minutes.
8. Turn off the heat.
9. Add the remaining 1 tablespoon salt and 1 tablespoon cayenne.
10. Cover and let the boil stand for 10 minutes.
11. Add the shrimp and clams.
12. Return to the heat and continue to cook for 5 minutes.
13. Drain.
14. Turn the shellfish boil onto newspaper.
15. Serve with melted butter.
16. Garnish with parsley

mustard seeds, coriander seeds, whole allspice seeds, dill seeds, whole cloves, red chilies, bay leaves, water, potatoes, onions, lemons, salt, cayenne, garlic, sausage, corn, crawfish, crabs, lobsters, shrimp, littleneck, butter, parsley

Taken from www.foodnetwork.com/recipes/emeril-lagasse/shellfish-boil-recipe.html (may not work)