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Receta Louisiana Hot Pot
by Global Cookbook

Louisiana Hot Pot
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  Raciónes: 12

Ingredientes

  • 8 quart Water Your favorite crab boil Seasoning Zatarain's -- Rex, Golden brown Dipt, Old Bay Chef Paul's -- etc Or possibly -- make your own-(for
  • 8 quart Water
  • 2 x Bay leaves
  • 1 Tbsp. Cayenne pepper
  • 1 tsp Fennel seed
  • 1 tsp Mustard seed
  • 1 Tbsp. Dry thyme
  • 1 Tbsp. Peppercorns -- end boil Ingred
  • 1 Tbsp. Salt
  • 2 x Onion -- large chunks
  • 3 x Ribs celery -- in large Chunks
  • 24 whl new potatoes -- (preferably red b's)
  • 12 x Ears corn on the cob -- cut In thirds
  • 2 lb Shrimp -- 31-35 -- green

Direcciones

  1. Put water in a pot large sufficient (12 quart) to hold the ingredients, add in the seasoning mix and the onions and celery. Bring to a boil then reduce heat and simmer for 30 min to infuse the water with the seasonings.Bring to a boil again and add in the potatoes. Bring to a boil again. Ten min later add in the corn. Bring to a boil again. Ten min later add in the shrimp, cook till just done,(about 5 minutes), don't 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 possibly portion it if desired. 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.