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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This recipe is based on Judi Caston's One Pot Clam Bake #40207. Even though this is cooked together in one pot the biggest surprise was that the ingredients maintained there own unique flavor. I made a double batch so that I could freeze the leftovers. Ingredients:
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) |
Directions:
1. In a large pot (5 qt) over medium heat saute onion in olive oil until light brown.
2. add garlic, pepper flakes, pepper and salt, continue to saute for a few more minutes.
3. Add wine and cook until reduced by half (about 20 to 30 minutes).
4. Add broth.
5. From this point cover tightly.
6. Add potatoes and sausage, cook 10 minutes.
7. Add corn and herbs, continue to cook until corn is tender but crunchy.
8. Add seafood, starting with the items that take longest to cook.
9. Serve immediately in large bowls.
10. Serve with day or two old crusty bread (French etc.). You'll want to mop up all the juice.
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