Monday, July 6, 2009

Low Country Boil

Okay peeps, we did this Friday night and it rocked. I made it using one of those turkey fryer cookers, the kind with the propane burner and a strainer insert thingy (like my technical term?). We had almost 20 people, so I doubled the recipe - which would have made the pot too full, so I put part of it in a stock pot in the house.

The best way to do this boil is to serve it outside. Just cover a table with a clean plastic tablecloth and just pour the food on top. Everyone just makes a plate or stands around the table, eating with their hands. Our guests opted to use plates, to enjoy the baked beans and bread we had too, but at the end of the meal, right before we packed the leftovers there were about eight people standing around the table eating shrimp.

Add some beer and some yummy dessert and you end up with a GREAT party! I highly recommend trying this with your friends (and that is saying a great deal, because I HATE shrimp).

Low Country Boil

2.5 pounds of red potatoes (halved or quartered)
1 package of smoked sausage (cut into slices)
6 ears of corn (cut in half)
3 lbs of shrimp (cleaned and deveined, raw, shells on still)
Zatarain's Crab Boil bag
Old Bay seasoning
Lemon (quartered) - optional

Fill a huge pot halfway full with water, cover and bring to a boil. Add the crab boil bag, potatoes and sausage and then add some Old Bay if you would like. Cook for 20 minutes. Add the corn and cook for 10 more minutes. Add the shrimp and lemon and cook for 3 or 4 minutes, or until the shrimp is nice and pink. Remove the strainer and drain all of the water from the food. Pour food on to table, remove the boil bag.