Paul's Big Ol' Boiled Dinner

Recipe Ingredients

		Bouquet Garni
1		Cheese cloth square - (9" by 9")
1		Epazote sprig (a Mexican bean herb)
3		Chives
2 sections		Fennel
2 sections		Parsley
2 sections		Tarragon
		Boiled Meal
1/2		Crab boil - (6 oz box)
1		Lemon
4		Red potatoes - coarsely chopped (medium)
1		Potato - coarsely chopped (medium)
2		Artichokes (large)
4		Carrots - peeled, chopped
1		Garlic bulbs
1		Celery - coarsely chopped
3		Leeks (white part only) - coarsely chopped
1		White corn ear - husked, chunked
1		Yellow corn ear - husked, chunked
1		Zucchini - coarsely chopped
1		Yellow squash - coarsely chopped
1		Crookneck squash - coarsely chopped
1/2		Cabbage - coarsely chopped
1/2 lb	227g / 8oz	Green beans - kept whole
2 lbs	908g / 32oz	Onions - coarsely chopped (large)
1/2 lb	227g / 8oz	Oysters - cleaned
1/2 lb	227g / 8oz	Clams - cleaned
1/2 lb	227g / 8oz	Shrimp - cleaned
1/2 lb	227g / 8oz	Cockles - cleaned
1/2 lb	227g / 8oz	Mussels - cleaned

Recipe Instructions

Bouquet Garni: Put herbs in 9- by 9-inch cheese cloth square and tie off ends with string. Set aside.

Boiled Meal: Fill a large pot about half full with water and bring to a simmer. Squeeze lemon juice into simmering pot, add the crab boil. Toss in the bouquet garni and simmer for 5 minutes. Add potatoes, artichokes, and carrots to the pot and simmer for 10 minutes. Add remaining vegetables and simmer for 5 minutes. Add seafood and simmer another 10 minutes or until shellfish shells starts to open.

This dish can be made either indoors on the stove or outdoors over a propane grill, burner or campfire. To serve, spoon onto a very large serving platter.

Serves 6.

Source:
Home & Garden TV -- Home Grown Cooking - Episode 115

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