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Sunday, July 31, 2016

Lowcountry Boil


Frogmore Stew , as it was originally called contains no frogs and is not even a stew. Today we commonly refer to it as Lowcountry Boil or Seafood Boil. It's a delicious and fun traditional South Carolina dish. Easy to make and best of all, a one pot meal! Perfect for a family dinner or soiree.

This recipe serves 4-5 people but if you're serving a crowd just use a bigger pot and multiply the recipe.

Ingredients

  • 1 lb Shrimp, fresh works best
  • 1 lb Baby Red Potatoes
  • 1 lb Smoked Sausage, I use beef sausage sliced into 1" pieces
  • 3-4 Ears of Fresh Corn, cut off ends and slice into 1-2" pieces
  • 1 Onion, quartered
  • 2 tbs Crab Boil , or half the bottle depending on your taste
  • 1/4 tsp Old Bay Seasoning , or to taste
  • 1/4 tsp Creole Seasoning, or to taste
  • 1/2 tsp Sea Salt
  • Lemon Wedges for garnish
  • 1 Stick Butter, melted
  • (optional) you can add crab legs or lobster tails to add extra variety
In a 7 quart dutch oven, fill just over half way with water. Add your seasonings (crab boil, Old Bay, and salt) and heat over medium high heat. While the pot is heating go ahead and add the potatoes, smoked sausage and onion. 

When the liquid begins to boil add the corn and simmer on a low boil for 20 minutes.

After 20 minutes add the shrimp and cook until pinked, 5-10 minutes.

Your done! Drain the pot and add your lowcountry boil to a large bowl for serving. Pour 1 stick of butter over everything.

If you're cooking for a crowd you may opt to use frozen half cobs of corn to ease prepping.

Also if you're cooking for a crowd, traditionally you can line a picnic table with newspaper and dump all the food in the center for everyone to dig in.

Serve with lemon wedges.

Tip: Have plenty of paper towels on hand. Your hands are gonna get a little messy!









Featured at Meal Plan Monday and Weekend Potluck




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