Louisiana Hot Pot

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Title: Louisiana Hot Pot
Yield: 12 Servings
Categories: Main Dishes, Seafood, Shrimp


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

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

From: Date: 05/27

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip