Side Pannel
Louisiana Hot Pot
Louisiana Hot Pot
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood, Shellfish, Main Dish
Ingredients List
- 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
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.
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.
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