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Sunday, September 1, 2013

Low Country Boil

Photo courtesy of the Cooking Corner.

    An easy way to use fresh corn and new potatoes is to throw them together in a pot of spiced broth. Seafood (crab or shrimp) and sausage add flavor and texture to this simple dish, while Old Bay seasoning gives it a nice spice.
    "Boils" are popular events in the South, whether it be a Crab Boil, Crawfish Boil or in this case a Low Country Boil. But an event it is, and towns have annual festivals centered around the boil of choice. The liquid is drained off and the contents of the pot spread out on newspaper covered tables for the crowds to select their choice of goodies. Add a little butter and a sprinkle of Old Bay and you have  some tasty treats.
     Even though we have a lot of kids, we don't cook for quite that big of a crowd, so I scaled the recipe down to fit a family. But this recipe can be tripled to cook for a crowd with little fuss. I served this with cornbread and rice on the side as a little extra.

Low Country Boil
1 lb. smoked sausage, sliced in 2 inch pieces
2 lb. (8-10) small red potatoes
5-6 small corn on the cob halves
1 lb. raw shrimp, peeled and deveined
3 T. Old Bay seasoning
1 cup cooked white rice (optional)
warm corn bread (optional)

Half fill a large stock pot or dutch oven with cold water, so that water covers ingredients. Put potatoes in water, add Old Bay and bring to boil. Cook about 25 minutes until potatoes are fork tender. 

Add smoked sausage and corn on the cob. Boil about 5 minutes. Remove from heat and add shrimp. Cover and let sit for about 5 minutes while dishing rice and cutting corn bread.

Serves 4.
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