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Low Country Boil Recipe

   
 

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     Low Country Boil

Category   Entrees - Maindishes
Sub Category   None

Ingredients
5 quarts water
4 lbs small red potatoes (or larger potatoes quartered)
4 small onions, quartered
3 oz bag of crab boil seasoning OR half a 14 oz bag of Zatarain's Pro Boil
2 to 4 Tbsp Old Bay seasoning
4 lbs cased sausages (we do 2 lbs andouille and 2 lbs kielbasa) cut into 2 inch pieces
6 ears of cleaned corn, halved
4 lbs shrimp (we used uncooked, unpeeled)
lots of newspaper
 

Instructions
This isn't a recipe so much as a guideline. You can add other items to the boil (carrots, crawfish, crab legs, etc.) and omit any that you don't like. You need a large capacity stock or soup pot to make this. We usually prepare this outside using propane and a turkey/fryer set up, but it can be faster in the kitchen if a large stock pot will fit on your stove. It can be helpful to have extra water near-boiling on the stove in case you need to add more water to the stock pot after all the ingredients are in. While you are waiting for the water to come to a boil, you can prepare the area you plan to serve the food. If serving inside, lay new plastic garbage bags on the surface, and the many, many layers of newspaper on top of the garbage bags to soak up extra water. If you have a wide table, it is fun to do this in the center of the table so that people can serve themselves from their seats. We usually thickly layer newspaper on an outside table and serve/eat outside.
Place water, cleaned potatoes, onions, boil seasoning (if using 3 oz boil, it boils in the bag), and Old Bay seasoning in the stock pot. Cover and bring to a boil (which can take 30 or 40 minutes if starting with cold water in a turkey fryer). Boil for 5 minutes. Add sausage pieces and corn. (Add additional hot water if needed to have 1 or 2 inches of water about contents.) Recover and return to a boil, and boil for 10 minutes more. Check that potatoes are tender; if not, boil until they are. Add shrimp and cook 2 to 4 minutes. They turn pink when they are done. They cook VERY quickly, and if you overcook them, they will be rubbery. If you happen to be using precooked shrimp (you can tell because they are pink instead of grey), you will just cook them 1 to 2 minutes to heat them up.
Remove pot from heat and drain. This is not an easy task. It usually takes two people wearing oven mitts, one to hold the lid and one to tip/support the pot. Do not accidentally dump the contents, or you will be very sad.
After you've drained the pot well, take it to the area you prepared and dump the contents onto the newspaper. Have people serve themselves with tongs. Provide butter, lemon wedges, and cocktail sauce as additions. Serves 8 to 12 big eaters.


Originally Submitted
6/3/2013





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