Indoor Low Country Boil
Indoor Low Country Boil
Becca's Low Country Boil
What better way to entertain a group of friends than a low country boil? This traditional coastal cuisine provides something for almost everyone and can be tweaked according to taste. I like mine rather spicy, so if you are not much on spices, you can tone it down to your liking. I cook this inside for my family, in a large pot (or two) on the stove. If you have access to a turkey fryer or a large outdoor pot, you can also cook this outside. The base for a low country boil includes smoked sausage, shrimp, small red potatoes, and corn on the cob. I also sometimes add crab legs or dungeoness crab claws to mine. I have added crawfish too on occasion. Either way, this savory and hearty meal is delicious. I suggest serving with tarter sauce, cocktail sauce, lemon wedges, and my favorite, drawn whipped butter (melted butter, not margarine).
Indoor Low Country Boil
Cook Time
Ingredients
- 3 16 oz packs smoked sausage, sliced in inch long pieces
- 5 lbs shrimp, I prefer easy peel, use whatever size you prefer
- 24 small ears frozen corn on the cob
- 3 lbs small red potatoes, quartered (or the miniature variety whole)
- 1 40 oz can beer
- 1 onion, large, peeled
- 4 bay leaves
- 1 bag crab/shrimp boil
- 1 6 oz can bay style seasoning, I use a whole can but you can adjust to your taste.
- crab legs, crab claws, crawfish, optional
Indoor Low Country Boil
- Bring water (fill about 1/2 full) to a boil in a large (and I do mean large) stock pot. If you need to use two pots, double the beer, spices, and onion, but divide other ingredients evenly between the two pots.
- Quarter your potatoes if necessary. If you buy the miniature variety of red potatoes, no cutting is necessary, just put in the pot whole.
- Add the spices and your peeled onion to the pot with the potatoes.
- Pour the can of beer into the pot also.
- Cook the potatoes or 15 to 20 minutes until they can be pierced easily with a fork but are still firm.
- While the potatoes are cooking, cut up your sausage. Add sausages when potatoes are easily pierced with a fork. Cook for about 10 minutes.
- Add the frozen ears of corn to the mixture. Cook for another 10 minutes.
- By now the aroma is driving you crazy, I know, but not much longer, I promise. Add the shrimp and cook for another 10 minutes, until the shrimp are nice and pink.
- Drain the water off and serve with the lemon wedges, sauces, and butter. So very good, it would make you slap your grandma!
