Louisiana Hot Pot

Title:
Louisiana Hot Pot

Yield:
12 Servings

Categories:
Main
Dishes,
Seafood,
Shrimp




Ingredients:





     8 qt Water


          Your favorite crab boil


          Seasoning


          Zatarain's -- Rex, Golden


          Dipt,


          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


          Ingred


     1 tb 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 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