Join Date: Jan 2005
Location: Myrtle Beach
If you really mean a low country boil, and not a frogmore stew, ...
From my files...
Take a large pot, fill about 1/3 full with water, bring to boil.
Cut up some good andouille or smoked sausage in 2" lengths, about 3 per person, and add to water, let boil.
Add 1 bag Zatatrains crab boil
Add one stalk celery, rough diced,
Add 1-3 lemons, sliced
Throw in a handful of peeled garlic cloves ( I buy bottles of peeled from Sam's) -- good eats as you go along.
Reduce heat so that you have a soft rolling boil
Add potatoes. Either use small potatoes of uniform size (I like Yukon Gold) or cut potatoes until they are uniform. I use a skewer to test potatoes, because they will cook according to size and how mature they are. The skewer should just go to but not through the middle of a spud.
Average time 12-15 minutes
Along the way drop in some large white onion, quatered through the stem -- about 1/2 per person.
Now things pick up --
Add one ear of corn person --- I cut in half-- also use the frozen ears from Sam's -- again it doesn't take long but length of time depends on age of corn,variety etc. Don't let it just sit in water and cook. About 5 minutes max.
Now things start to pick up ----
Now add seafood -- dump it on top and just push it down into the liquid. If its not covered by liquid that's o.k., put the top on the pot, and seafood will steam. I throw a hand full of Old Bay on top of seafood for good measure. Crawfish, shrimp, etc. take about 3 minutes to cook, crabs would take slightly longer
Once done, its important to get out of the liquid, so everything doesn't sit there and turn to mush.
1. It's important to develop a time line. If I'm cooking for a party, I cook a little of everything separately to see exactly how long it will take, then I write down a time line. Times are not sequential.
In other words if you are going to cook potatoes 15 minutes and corn 5 then, corn needs to go into pot at minute 10 of potato cook.
2. Once you start adding vegetables, never let pot get above a very slow boil or vegetables, pototoes especially will beat each other to mush.
3. An option is to add a quart can of whole tomatoes. Fresh ones don't do it. The juice adds a richness to the broth, adn the tomatoes a little color and taste.
4. Although you can dump on a table the best way to serve is on a big platter or serving dish so you can add some broth. A loaf a good crusty french bread, a little butter, and you can kill yourself with the broth.
Low Country Boil
6 ears Corn, fresh, husks removed -- cut in 1 inch slices
1 lb Kielbasa, kolbassy, pork, beef -- cut in 1 inch slices
3 lb Shrimp / prawn, raw -- in shell
18 small Potatoes, tiny, new -- cut in half
12 small Onions, raw -- cut in quarters
12 leg Crab, legs -- cut in half
1/4 cup Onions, spring or scallions (green onions), raw --
1 tablespoon Lemon juice -- fresh
2 leaf Bay leaf -- whole
2 clove Garlic, raw -- minced
1 dash Pepper, red or cayenne -- to taste
1 dash Cloves, ground -- to taste
1 dash Seasoning, seafood -- Old Bay preferred, to taste
1 dash Pepper, black, ground -- to taste
1 dash Sauce, ready-to-serve, pepper, TABASCO -- to taste
1. Boil water in a very large steam kettle on a stove or outdoor
2. Season water with fresh lemon juice, seasonings and tabasco sauce.
3. When water is boiling, add potatoes, sausage, scallions and onions.
Bring back to boil and cook until almost tender.
4. Add corn and crab legs and boil 5 minutes more.
5. Add shrimp and simmer about 4 minutes longer, or until shrimp are
cooked. Drain and serve.
Low Country Boil
Have a good old southern Low Country Boil. All you need is a huge pot and a gas burner. Put in as many good sized red potatoes as you have people to feed, bring to a boil and turn down a little to cook say 20 minutes. Then add whatever you can fit into the pot easily and leave room. We like small sections of corn on the cob and whole onions and sections of big link sausage (personally we use polish sausage) but any type you like will do, but be sure to add enough for everyone to have seconds. When the potatoes are done make sure the water is just up to the top of the things in the pot and add at least a 1/2 lb of shrimp in the shells to the pot Per person and put on the lid. Turn the heat up and steam the shrimp till pink through and they are done. Don't over cook the shrimp, they will get rubbery. It just takes a few minutes. Remove the shrimp to a tray, the corn & onions to a tray, the potatoes and sausage to a tray and have a happy meal. The oil from the sausage makes the shrimp very easy to peel the shells off. Good Luck. Janet from Georgia.
CAPT 'N' FUSKIE'S LOW COUNTRY BOIL
6 lbs. shrimp, headed and washed6 lbs. smoked sausage, cut in pieces20 ears of corn, broken in half1 lb. butter4 lg. onions, cut in chunks4 bell peppers, cut in quarters6 pods garlic3 lbs. Irish potatoes, scrubbed and left in their jacketsSalt and pepper to taste
In huge pot, cook sausage in water for about 20 minutes. Add remaining ingredients except headed shrimp. Cook until potatoes are almost done. Add shrimp and cook until just tender. Drain off water.
Cover table(s) with newspaper. Take pot of "boil" and throw it out on the table(s) as though you were throwing out a bucket of water. Let everyone help themselves, using paper plates. Have plenty of iced tea on hand and if you like, some slices of Vienna or French bread smeared with garlic butter.
Low Country Boil
Boil water in a very large steam kettle on stove or on an outdoor cooker. Season water with your choice of mentioned flavorings along with a little lemon juice or vinegar. Add potatoes, carrots, sausage and onions. Bring back to a boil and boil until almost tender. Add corn-on-the cob and crabs and boil for 5 minutes longer. Finally, add shrimp and simmer for 3 to 4 minutes more, or until shrimp are just cooked. Enjoy with cornbread, slaw, and watermelon!
1/2 pound kielbasa or turkey kielbasa (per person)
1/2 pound raw shrimp in shell (per person)
3 small new potatoes (per person)
1 ear of corn (per person)
Old Bay seasoning
Tabasco pepper sauce
2 small onions (per person)
1 carrot cut into fourths (per person)
1 to 2 crabs (per person)
Dave's Low Country Boil
Famous in the Low Country of Georgia and South Carolina. This boil is done
best on an outdoor cooker. It has sausage, shrimp, crab, potatoes and corn
for an all-in-one pot all-you-can-eat buffet! Prep Time: approx. 30
Minutes. Cook Time: approx. 30 Minutes. Ready in: approx. 1 Hour . Makes 15
Old Bay Seasoning to taste
5 pounds new potatoes
3 (16 ounce) packages cooked
kielbasa sausage, cut into 1 inch pieces
8 ears fresh corn, husks and
5 pounds whole crab, broken into pieces
4 pounds fresh shrimp, peeled and deveined
1 Heat a large pot of water over an outdoor cooker, or medium-high heat
indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and
sausage, and cook for about 10 minutes. Add the corn and crab; cook for another
5 minutes, then add the shrimp when everything else is almost done, and
cook for another 3 or 4 minutes.
2 Drain off the water, and pour the contents out onto a picnic table
covered with newspaper. Grab a paper plate and a beer and enjoy!
Authentic Low Country Boil
1 3/4lbs Box of Lumberjack Sausage
6 Half Ears Yellow Corn
2lbs of Small Red Potatoes
2lbs of White Shrimp
6 ounces of Seafood Spice
1/4 lb of Butter or Margarine
Add 6 ounces of Seafood Seasoning to 1 Gallon Water, Bring to a Boil and add Red Potatoes-Cook for 10 Minutes-Add Yellow Corn-Boil for 7 Minutes
Cut Lumberjack Sausage into Links and Add for 3 Minutes
Add Shrimp-Cook until Shrimp Turn Pink
Drain and Serve with Butter and Cocktail Sauce
Season to Taste
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