HungryForever

low-country boil

The only thing I knew about Low-Country Boil before I tried it for myself was a scene from the movie Steel Magnolias, where Dolly Parton is serving it up at a county fair to Julia Roberts. (I should just say, Truvy is serving Shelby. All true Southerners know this movie by heart.) My family has always loved the beach, and this recipe makes me look forward to going. Of course, you don’t have to have a beach to make it. The guys usually cook this outdoors over a gas flame, and by the time the crowd gathers, it’s ready to eat. Don’t expect any leftovers.

Servings

Ingredients

1 8-ounce bottle concentrated Louisiana-style shrimp and crab boil seasoninglike Zatarain’s Liquid
8pounds medium red potatoes
5 medium sweet onionssuch as Vidalia, peeled
5pounds curedsmoked pork sausage links, cut into 3-inch pieces
16 8-in inch ears of corncuthalf
8pounds raw medium shrimp

Instructions

Fill a 10-gallon stockpot half full with water. Add the seasoning and bring to a rolling boil. Add the whole potatoes to the pot. Allow the water to return to a boil and cook for 5 minutes. Add the onions and sausage. Bring the water back to a boil and cook for 15 minutes. Add the corn, bring the water back to a boil, and cook for 10 minutes, or until the potatoes are done. Add the shrimp, bring the water back to a boil, and cook until the shrimp turn pink, about 3 minutes. Drain through a colander, discard the liquid, and serve on a large platter or on newspaper.

Recipe Notes

It is easier to cook a large Low-Country Boil over a gas cooker outside.
Use whole potatoes. Cutting them before boiling will cause them to be mushy.