Low-Country Boil

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Our traditional boil, famous in the Low Country of Georgia and South Carolina, can be cooked indoors or out. The fun part is pouring it out on a picnic table covered in newspaper for an all-you-can-eat buffet.

Ingredients:

1 gallon water
2 tablespoons crab boil or Old Bay seasoning
2 tablespoons salt
2 small cloves garlic, minced
12 small new potatoes, scrubbed
1 1⁄2 pounds andouille or smoked sausage, halved lengthwise and sliced crosswise into 1⁄2-inch-thick pieces
6 ears corn, cleaned and each cut crosswise into 3 pieces
3 pounds medium shrimp

Instructions:

In a large stockpot, combine water, crab boil, salt, and garlic; bring to a boil. Add potatoes; boil for 15 to 20 minutes or until almost tender. Add the sausage; boil for 5 minutes. Add the corn; boil for 5 minutes. Add the shrimp; boil for 3 minutes more. Ladle into bowls or pour onto a newspaper-lined table outside to serve.

Servings: 6
Prep Time:
Cook Time:
Difficulty: Easy

from Recipes from the Road

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