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