Best Low Country Boil Savannah Style Recipes
LOW COUNTRY BOIL
This dish is indigenous to Savannah and our lifestyle. Calling up a dozen friends for a cookout is a great casual way to entertain, especially if the food is cooked outside over an open flame (you can also use a portable gas fish cooker). Once the Low Country Boil has been cooked and drained, I like to pour it out on a table covered with newspaper.
Yield serves 6
Number Of Ingredients 5
Steps:
- Fill a large pot with enough water to cover all ingredients. Add crab boil and heat until boiling. Adjust crab boil to suit your taste. When boiling, add potatoes and sausage. Cook on medium heat for 20 minutes. Add corn and cook for an additional 10 minutes. Add shrimp and cook for no more than 3 minutes (do not overcook!). Drain and serve with piping-hot bread and ice-cold beer.
DAVE'S LOW COUNTRY BOIL
Famous in the Low Country of Georgia and South Carolina. This boil is done best on an outdoor cooker. It has sausage, shrimp, crab, potatoes and corn for an all-in-one pot all-you-can-eat buffet!
Provided by Lisa
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 1h
Yield 15
Number Of Ingredients 6
Steps:
- Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes.
- Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy!
Nutrition Facts : Calories 722 calories, Carbohydrate 45.8 g, Cholesterol 333.2 mg, Fat 29.4 g, Fiber 5.5 g, Protein 67.6 g, SaturatedFat 9.2 g, Sodium 1575.9 mg, Sugar 5.1 g
LOW COUNTRY BOIL (UNCLE BUBBA'S OYSTER HOUSE, SAVANNAH, GA) BRUCE FALLENSTEIN RECIPE - (4/5)
Provided by LADONMANK
Number Of Ingredients 7
Steps:
- in a stockpot, pour enough water to cover all the ingredients. Add a sprinkling or crab boil seasoning appropriate for the amount of water used. Bring to a boil. Add the potatoes, corn, beer, and onion. Reduce the heat and simmer for 30 minutes. Add the smoked sausage. Cook 20 minutes more. Add the shrimp and cook about 3 minutes or until the shrimp turn pink. Drain the liquid in the sink and pour the boil into a big serving platter or bowl. Sprinkle with extra crab boil seasoning.
LOWCOUNTRY BOIL
When I host cooking school weekends at my place, I often do a Lowcountry Boil on Friday nights for my usual "meet and greet" session, where the folks attending can get to know one another-and me-a little bit. This is a specialty of the Lowcountry areas like Charleston and Savannah, where the people live near the water and have access to plenty of fresh shrimp. But of course you don't need to live near the water to enjoy it. The traditional way to serve this is to basically dump it-spread it, if you will-across a large picnic table that has been covered with newspaper. You may want to fancy up the serving situation, but it's fine to keep it casual, too. You can just tell your guests that's how they do it down South.
Yield serves 8 to 10
Number Of Ingredients 9
Steps:
- Fill a large pot with enough water to cover all the ingredients, and bring to a boil.
- Add the sausage and Old Bay Seasoning, and boil for about 20 minutes so the sausage can flavor the water. Carefully taste for seasoning; add more Old Bay if desired.
- Add the potatoes and boil for about 15 minutes, until nearly tender. Add the corn and boil for about 10 minutes.
- Finally, add the shrimp and cook for 3 minutes or until they are cooked through. Drain immediately and serve on an oversize platter or on a table covered with newspaper. Serve tartar and cocktail sauces, lemon wedges, and a small bowl of salt alongside.
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