Stove-Top Crawfish Boil Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
849
FAT
90%
CHOL
218%
SOD
83%

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Ingredients for 4 servings

2 ears corn, cut into 2-inch pieces

3 pounds live crawfish (seasonally available in some places -- there is no substitute)

1 tablespoon liquid crab boil (available from specialty food stores)

Salt and cayenne

12 ounces link Andouille sausage, cut into 2-inch pieces

2 bags crab boil (such as Old Bay seasoning)

1 pound small red bliss potatoes

4 garlic bulbs, halved horizontally

3 lemons, halved

1/2 pound button mushrooms

2 onions, quartered

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