Louisiana Hot Pot

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 inbred.
1 Tablespoon salt
2 onion, large chunks
3 ribs celery, in large chunks
24 whole new potatoes
12 ears corn on the cob, cut in thirds
2 lbs 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.

Servings: 12
Home Cookin 4.8 Chapter: Fish And Seafood