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Seafood, Mixed: Cajun Firepot

Source of Recipe


Chef Kai Peyrefitte






List of Ingredients



• 5 gallons cold water
  
• 6 bags Zatarain's Crab Boil
  
• 5 whole lemons, halved
  
• 5 garlic heads, halved (skinned or unskinned)
  
• Sea or kosher salt
  
• 48 ounces Abita beer
  
• *
  
• -- All or Some of the Following --
  
• 5 lbs. fresh or frozen raw crawfish
  
• 5 lbs. shrimp, skin-on
  
• 1 dozen fresh blue crabs
  
• 2 dozen corn cobs, quartered
  
• 2 dozen whole, cleaned red potatoes
  






Instructions



1. Pour the water into a 7- to 10-gallon pot and salt until it tastes like sea water. Add Crab Boil, lemons, garlic and beer, and bring to a boil. Reduce to a simmer and cook for one hour.
   
   
2. Using a slotted spoon, crush the garlic against the sides of the pot. Add optional ingredients using the following cooking times as a guide:
   
   crawfish - 4 minutes;
   shrimp - 4 minutes;
   blue crabs - 12 minutes;
   corn - 20 minutes;
   red potatoes - 25 minutes.
   
   
3. Firepot is done when all of the ingredients are cooked through. Serve with Old Bay seasoning and Tabasco sauce on the side. Typically, the finished stew is poured directly onto a long, newspaper-strewn table for guests to dig into.
   
   Feeds a crowd.
   
   






Final Comments


Kai recommends placing coolers full of beer and trash cans strategically nearby.