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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Steamer Pot Recipe

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This recipe for Steamer Pot is from Our Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lobsters, 1 - 2 lbs. each
2 lbs. King Crab legs
2 lbs. large shrimp (shell on)
2 lbs. steamer clams
2 lbs. Kielbasa sausage (sliced)
2 lbs. small red potatoes (halved)
2 stalks of corn
1 large Vidalia onion (thick chop)
5 cloves or garlic (chopped)
3 cups dry white wine
EVOO
Ground black pepper
Cayenne pepper
Kosher salt
Directions:
Directions:
Clean off shellfish in preparation for steaming, if necessary.
In a large, deep stockpot, sauté onions and garlic in olive oil until the onions become transparent.
Pour in 1 cup of white wine.
Stir in the ground black pepper, cayenne pepper and salt to taste.
Add the items that take the longest to cook to the bottom of the pot. Start with the potatoes and corn and then add the sausage. After that, start adding the shellfish, clams, shrimp, crab legs and lobster.
Pour in the remaining white wine.
Cover with a lid and cook over medium-high heat for about 15 - 20 minutes (you should see steam coming from the pot).
Reduce head and steam for another 15 - 20 minutes.
Your steamer pot is done when the potatoes and corn are tender, the sausage is cooked all the way through, the clams are open and the shrimp are bright pink. The crab legs and lobster should be bright red.

Tip: If at any time you begin to lose moisture, feel free to add some additional splashes of wine or even a light seafood stock to keep the stem going.

 

 

 

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