Louisiana hot pot

12 Servings

Ingredients

Quantity Ingredient
8 quarts Water
Your favorite crab boil
Seasoning
Zatarain's -- Rex, Golden
Dipt,
Old Bay
Chef Paul's -- etc
Or -- make your own-(for
8 quarts Water
2 Bay leaves
1 tablespoon Cayenne pepper
1 teaspoon Fennel seed
1 teaspoon Mustard seed
1 tablespoon Dried thyme
1 tablespoon Peppercorns -- end boil
Ingred
1 tablespoon Salt
2 Onion -- large chunks
3 Ribs celery -- in large
Chunks
24 Whole new potatoes --
(preferably red b's)
12 Ears corn on the cob -- cut
In thirds
2 pounds Shrimp -- 31-35 -- green

Directions

Put water in a pot large enough (12 qt) to hold the ingredients, add the seasoning mix and the onions and celery. Bring to a boil then reduce heat and simmer for 30 minutes to infuse the water with the seasonings.Bring to a boil again and add the potatoes. Bring to a boil again. Ten minutes later add the corn. Bring to a boil again. Ten minutes later add the shrimp, cook until just done,(about 5 min), do not over cook the shrimp. The idea is to not over cook any of the main ingredients. Drain. Serve in a large bowl for all to serve themselves, or portion it if you like. Serve with soft butter in bowls for dipping. I also like to sprinkle Old Bay Seasoning on the finished product. You can make batches of this if you drain the cooking liquid into another container for re-use, rather than down the drain.

Recipe By : Jim Shaw <jshaw@...> From: Date: 05/27 File

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