Happy Hump Day! Who loves a low country boil? I would have to say it’s ranked up there with one of my most favorite meals, and if you’re feeding a crowd, it’s one of the most leisurely meals to serve! I’ve shared this recipe before, but I thought I would share it again since we’re headed to Cincinnati for the weekend to visit with friends, and it’s what’s on the menu for Saturday evening.
The best way to serve a low country boil is to throw it out on a table and let everyone help themselves. Depending on the size of the crowd, I sometimes will serve it in my large cast iron dutch oven, like the one in the picture. You can also add crab legs, and some like to add onions, but my family prefers it without onions. If you love seafood and you’re having a gathering, this is the perfect meal to serve!
Low Country Boil
- 5lbs jumbo shrimp
- 5 lbs red potatoes (if they are rather large, cut them in half)
- 2 lbs Andouille or smoked sausage (cut the sausage into about 1-inch links)
- 1 bag of 12 frozen mini corn on the cob
- Old Bay Seasoning
- Louisiana Crawfish and Shrimp Boil Seasoning
Fill a large stockpot with water and get the water to a rolling boil. (Caution: Do not fill the water to the top of the pot. About half or a bit more.) Once the water is boiling, add the Old Bay Seasoning and the Louisiana seasoning.
Unfortunately, I do not have exact measurements for the seasoning. I suggest you start with a small amount and then taste test. You can always add more.
Once your seasonings are added, and water is boiling, add the potatoes and cook for 25 minutes.
Add the corn and cook for 10 minutes.
Add the sausage and cook for 10 minutes.
Add the shrimp and cook for 3-4 minutes.
Take the shrimp out immediately as the hot water will continue to cook them even if you have turned the burner off. Enjoy!
Southern Savorings 