LOW-COUNTRY BOIL

Low-Country Boil image

Provided by Joy Thompson

Time 55m

Yield 4 servings

Number Of Ingredients 19

6 red potatoes, sliced
6 Yukon Gold potatoes, sliced
4 bay leaves
3 ears corn, sliced into small discs
2 large onions, sliced
2 sticks (1 cup) butter
One 14-ounce package kielbasa sausage
One 12-ounce package andouille sausage
2 cups chicken stock
1/4 cup seafood seasoning, such as Old Bay
1 tablespoon red pepper flakes
1 tablespoon salt
1 pound live crawfish or crawfish tails, optional
1 pound shrimp
1 stick (8 tablespoons) butter
2 tablespoons chopped fresh parsley
2 tablespoons seafood seasoning, such as Old Bay
2 teaspoons salt
1/2 teaspoon cayenne pepper

Steps:

For the boil: In a large pot, combine the red potatoes, Yukon Gold potatoes, bay leaves, corn, onions, butter, kielbasa, andouille, chicken stock, seafood seasoning, pepper flakes, salt and 6 cups water. Bring to a boil, then reduce the heat and simmer for 20 minutes. Add the crawfish if using and simmer for another 5 minutes. Then add the shrimp; simmer 5 minutes more.
For the sauce: Combine the butter, parsley, seafood seasoning, salt and cayenne in a small saucepan over medium heat. Heat until the butter has melted and begun to simmer.
Serve the low-country boil with the butter sauce for dipping.