Low Country Boil

Low Country Boil
Some of my fondest memories at the beach involve eating. Imagine that! Every year we have a Low Country Boil. All the ingredients can be prepped in the morning. Then after a day of fun in the sun you can have dinner ready in around 30 minutes. Even if it is sweltering, there is nothing better than eating outside while the sun sets. The laughter of children and friends along with delicious food makes for a memorable evening.

Here are a few more tips! Cover tables with newspaper. lace disposable salt and pepper shakers, squeeze margarine and cocktail sauce on the tables. Make an appetizer or two and fabulous dessert. Ice drinks in a galvanized washtub. When guests arrive, pat yourself on the back because you can enjoy their company!

The easiest way to cook the Low Country boil is to use a turkey fryer to heat the water. If you don’t have one I bet one of your guests will loan you theirs. Your guests will be talking about this party for days because it is so much fun. Cleanup is the easiest part. After dinner, just roll up the newspaper and throw it away!

Low Country Boil- serves 6

10 red potatoes, whole
1 packet shrimp and crab boil seasoning
2 teaspoons Old Bay seasoning
1 head garlic, cut in half, so each clove is cut in half
1 to 2 teaspoons cayenne pepper
2 lemons, quartered
2 medium yellow onions, quartered
14 ounces Andouille sausage; cut in 1 inch slices
6 ears fresh corn; shucked, silks removed and cut in half
3 pounds large raw shrimp
For serving: Purchase one of each of the following items for every 4-6 people.
Disposable salt and pepper shakers, squeeze margarine, ketchup, cocktail sauce and a roll of paper towels
Additional items for serving: Lemon wedges. Old bay seasoning or Cajun seasoning for those who like their food spicy!

Get out one or two stockpots large enough to hold all the ingredients plus the water or use a turkey fryer. Fill halfway with salted water and bring to a boil. Add potatoes, seasoning packet, old bay, garlic, cayenne pepper, lemons and onion. Bring water back to a boil and cook 15 minutes. Add sausage and cook 5 minutes. Add corn and cook 5 minutes. (At this point make sure the potatoes are done before you add the shrimp.) Add shrimp and cook 3 minutes or until pink. Drain immediately so you won’t overcook the shrimp. Pour drained Low Country Boil down the middle of tables covered in newspaper. Serve with accompaniments listed above. Enjoy!

Published in The News and Neighbor on July 25, 2015

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