AMARILLO, Texas (KAMR/KCIT) — Chef Ron is back and giving us a look at how to make Louisiana Hot Pot.

Check out the recipe and instructions below:

Louisiana Hot Pot

  • 2-4 pounds turkey necks
  • 2 pounds 13-15 shell-on shrimp
  • 1 jalapeno
  • 2 pounds andouille sausage chopped
  • 4 crab legs
  • 4 ears of corn
  • 6 red potatoes chopped
  • 2 bell peppers, roughly chopped
  • 1 large onion, roughly chopped
  • 1 whole celery stalk, chopped
  • 6 cloves garlic peeled
  • 2 small oranges, lemons, & limes
  • 1 cup shrimp and crab boil dry seasoning
  • 1/4 cup chicken bouillon powder
  • 1-2 tablespoons liquid crab boil concentrate omit for a milder taste
  • 12 cups water
  • 12 ounces of beer
  • 2 lemons for washing
  • 1-2 teaspoons accent seasoning

You can find Chef Ron at his restaurant, Sunday’s Kitchen, at 112 6th Ave in Downtown Amarillo.

For the latest Amarillo news and regional updates, check with MyHighPlains.com and tune in to KAMR Local 4 News at 5:00, 6:00, and 10:00 p.m. and Fox 14 News at 9:00 p.m. CST.