Recipe - Louisiana Hot Pot

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 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 pound Shrimp 3135 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 reuse, rather than down the drain.

Recipe By : Jim Shaw jshaw@nb.net

From: Date: 05/27

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