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.
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
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.
from Recipes from the Road
Last week I asked 20 questions, and now I’ve got some answers for you!
Don’t forget to watch my new show tomorrow night at 9PM ET on the Cooking Channel!
Explore the Deen Bros Interactive Map for cool places, recipes, pictures, and more!
All content © 2010 Deen Bros Enterprises