LOW COUNTRY BOIL

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The Low Country Boil recipe has been rotating around the south for decades. There are many varieties of the boil, some even include crab claws and/or crawfish and oysters. This is our adaptation, and absolutely one of our favorite meals. Warning: this recipe is quite spicy (just they way we like it!) so if you don't care for the heat, change the shrimp/crab boil seasoning to the type in the removable mesh bag.

Provided by Joni Ellsworth @AFoolsParadise

Categories     Other Main Dishes

Number Of Ingredients 7

3 ounce(s) box of crab boil (for less spicy boil use the bag not the loose powder seasoning)
3 tablespoon(s) old bay seasoning
3 pound(s) small potatoes (new or red potatoes work best) scrubbed and unpeeled
4 - ears of corn, shucked and cut into 3 inch pieces
2 pound(s) smoked sausage, cut into diagonal two inch pieces
2 pound(s) shrimp , preferably unpeeled (you can remove the shell if you prefer)
- seafood or cocktail sauce (optional)

Steps:

  • In a large stockpot, bring a gallon of water to a boil.
  • Add shrimp/crab boil and Old Bay seasoning. Allow to simmer for 10 minutes.
  • Add potatoes, one at a time to keep the liquid boiling. Let simmer, uncovered for 10 minutes.
  • Add corn pieces, simmer uncovered for 5 minutes.
  • Add sausage and shrimp, allow to simmer uncovered for 3-5 minutes. Do not overcook the shrimp.
  • Transfer to a large platter and serve with cocktail or seafood sauce.

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