DaRecipe – Tom Kerridge Seafood Pot Recipe – Right here, we enjoy eat communally. The action of hovering spanning a newspaper covered table topped with a beautiful seafood boil alongside family and friends…because is the ideal backyard bash! Great conversations, great people, and great food. It doesn’t get as cool as that! Well, we didn’t are interested those things and then we certainly didn’t intend to make very much food so we used what we’d and whipped it up real quick inside of a dutch oven within the stove top! Absolutely delicious, so simple, and anyone can get this to! All you need is a huge amount of napkins, an important loaf of crusty bread, and some really cold beer and there is a perfect Memorial Day feast! Enjoy!
Tom Kerridge Seafood Pot Recipe
Preparation time Cook time Ready in
35 Minutes 45 Minutes 1 Hour 20 Minutes
- 1 large onion, chopped
- 6 garlic cloves, minced
- 4 tablespoons olive oil
- 1⁄4 teaspoon course black pepper
- 1 teaspoon salt
- 1⁄2 teaspoon red pepper flakes
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon dry basil
- 1⁄4 teaspoon dried parsley
- 2 cups dry white wine
- 21 ounces chicken broth
- 12 small red potatoes
- 2 -3 ears corn, cut into 1 to 2 inch pieces
- 1 lb smoked sausage, of your choice cut into 1 to 2 inch pieces (I used homemade andouille)
- 6 ounces raw crawfish tail meat (fresh or frozen)
- 6 ounces raw peeled shrimp (fresh or frozen)
- 6 ounces raw scallops (fresh or frozen,any combination can be used seafood, clams, mussels, lobsters)
- In a large pot (5 qt) over medium heat saute onion in olive oil until light brown.
- add garlic, pepper flakes, pepper and salt, continue to saute for a few more minutes.
- Add wine and cook until reduced by half (about 20 to 30 minutes).
- Add broth.
- From this point cover tightly.
- Add potatoes and sausage, cook 10 minutes.
- Add corn and herbs, continue to cook until corn is tender but crunchy.
- Add seafood, starting with the items that take longest to cook.
- Serve immediately in large bowls.
- Serve with day or two old crusty bread (French etc.). You’ll want to mop up all the juice.
If you can’t find deveined and shell on shrimp (we found ours in the freezer section) use a sharp paring knife or kitchen shears, cut along each shrimp’s shell above the vein line and remove the vein. Leave the shell and tail intact. Any cajun seasoning or crawfish/seafood boiling spice is fine to use to made this Tom Kerridge Seafood Pot Recipe