Seafood Boil

• 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

1. Using a stock pot with a basket insert combine the stock ingredients and bring to a boil. Taste and adjust seasonings.
2. Add the sausage, potatoes and corn, cover and return to a boil, boil 5 minutes.
3. Add asparagus and boil for 5 minutes or until asparagus is done.
4. Remove vegetables.
5. Return stock to a boil.
6. Add the crawfish, shrimp and crab, cover and turn off the flame.
7. Allow the mixture to steep for 15-20 minutes.

stock, water, salt, whole black peppercorns, crab boil, liquid crab boil concentrate, hot sauce, lemons, yellow onions, garlic, bay leaves, beer, else, potatoes, corn, sausage, live crawfish, shrimp, live crab, butter

Taken from www.food.com/recipe/seafood-boil-128969 (may not work)