Need low country boil help
so on sunday, a largish group of us are getting together for a low country boil, and everyone is looking to the boy and i since we're the ones with the most culinary experience. however, in the nearly 20 years i've lived in the South, i've only ever eaten it but never made it.
so as far as i know, here's what goes in:
red potatoes, corn, shrimp, crab legs, kielbasa, some type of seasoning (like Old Bay), and one of my coworkers from South Carolina swears by this, a couple of bottles of malt liquor (instead of beer). when done, dunk it over onto a brown papered or newspaper covered table and dig in.
for those of you familiar with this, does this sound about right? am i missing any ingredients?
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6 Comments:
We add lots of fresh, whole cloves of garlic, which I eat whole.
pookywookyster at 1:20PM on 05/23/08
Whole fresh mushrooms and do not over cook the shrimp, they should go in last
Nina0411 at 1:47PM on 05/23/08
Lowcountry Boil
A Lowcountry boil is a simple and hearty one-pot meal.
By Dita Rago
Once called Frogmore Stew, this one-pot wonder was created by a National Guardsman when he needed to cook a meal for 100 soldiers. Richard Gay, who learned the recipe from his family, had everyone remembering his stew. The dish was later named Frogmore, where Richard was from, by the guards who teased him about home. The postal service eliminated the name Frogmore, which changed this popular dish to Lowcountry boil.
This seafood dish is a combination of shrimp, sausage, corn, and potatoes. Great for relaxing trips to the beach, it is also easy to create for a crowd. Lowcountry boil can be served on newspaper for easy clean up. Crab, onion, and butter are frequent additions to the pot, and having a removable drain basket only makes cooking easier. The rule of thumb here is the bigger the crowd, the bigger the pot.
Lowcountry Boil
4 pounds small red potatoes
5 quarts water
1 (3-ounce) bag of crab boil seasoning
4 tablespoons Old Bay seasoning
2 pounds kielbasa or hot smoked link sausage, cut into 1 1/2-inch pieces
6 ears of corn, halved
4 pounds large fresh shrimp, peeled and deveined optional
Cocktail sauce
Add potatoes to large pot, then add 5 quarts water and seasonings. Cover pot and heat to a rolling boil; cook 5 minutes. Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender.
Add shrimp to stockpot; cook 3 to 4 minutes or until shrimp turn pink. Drain. Serve with cocktail sauce. Serves 12.
(Adapted from Southern Living, August 2002 and Real Simple, August 2001)
1stmakearoux at 5:02PM on 05/23/08
When I was growing up, we would sometimes add clams, oysters and/or whole crabs (whatever we fished out of the bay), and hot dogs in lieu of kielbasa for my brother and I. I also remember my dad dumping in a few cans of whatever beer we had on hand at the time - usually Milwaukee's Beast, which I'm sure is a step down from malt liquor.
It's pretty forgiving, as long as you don't forget the seasoning. Bread is a nice addition to soak up the pot liquor.
Yum, I've got a craving now...
jenilowrance at 7:58PM on 05/23/08
yay! you guys are great! thanks so much. off to shop now......
french tart at 11:37AM on 05/24/08
How did it go. I've made it a bunch of times but always do the crabs separately a day ahead of time.
What kind of sausage do/did you use? Chourico, andouille, kielbasi?
Just curious. I usually use andouille but wonder if it makes a big difference.
Hope you had a good time.
Doing on next week.
Nonny at 10:12PM on 07/17/08