Best Paula Deen Low Country Boil Recipes

PAULA DEEN LOW-COUNTRY BOIL

Steps:

• Fill large pot with enough water to cover ingredients. Over high heat bring to a boil; add lemon and 1 Tbs. Old Bay seasoning for each quart of water. Reduce heat to medium; add potatoes and sausage. Cook until potatoes start to soften, about 10 minutes.
• Add corn; cook until almost tender, about 7 minutes. Add shrimp; cook until opaque and just cooked through, 2-3 minutes. Drain.
• Meanwhile, in microwave-safe bowl, combine butter and garlic; microwave on High in 15 second intervals until melted. Stir in parsley. Serve Low-Country Boil with Butter mixture and warm bread, if desired. (I pour butter mixture over corn).

LOW COUNTRY BOIL SAVANNAH STYLE

Steps:

• Boil up to a gallon of water in a stock pot.
• Add the first 5 ingredients to the water.
• Next add in your sausage and potatoes and boil until almost tender.
• Next add your corn on the cob and crab (if you decide to add crab)heat thru for 5 minutes.
• Lower your water to a simmer and add your shrimp and simmer until shrimp turn pink - don't over cook the shrimp.
• You're all done and if you so desire, you can add your pepper sauce. Goes great with cole slaw and crusty bread on the side. Hope you enjoy.
• *Note* I'm not much for kielbasa so I have used Turkey Sausage and that works great too.

LOW COUNTRY BOIL

Steps:

• In a Dutch oven, combine the water, beer, seafood seasoning and salt; add potatoes and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add corn and chorizo; simmer until potatoes and corn are tender, 10-12 minutes longer., Meanwhile, in a small skillet, heat oil. Add the garlic, cumin, cilantro, paprika and pepper. Cook and stir over medium heat for 1 minute., Stir the shrimp, crab legs and garlic mixture into the stockpot; cook until shrimp and crab turn pink, 4-6 minutes. Drain; transfer seafood mixture to a large serving bowl. Serve with condiments of your choice.