LOW COUNTRY BOIL
Provided by Katie Lee Biegel
Categories main-dish
Time 45m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Fill a large pot with water, then add the crab boil seasoning (depending on the size of pot, you may need to adjust the seasoning to your taste) and lemons and bring to a boil (this can be done on a grill or indoors). Add the potatoes, kielbasa and onions and cook until the potatoes are tender, about 15 minutes. Add the corn and cook an additional 5 minutes. Add the shrimp and cook until just cooked through, 2 to 3 minutes.
- Drain and serve immediately with the melted butter and cornbread.
LOW COUNTRY BOIL
When Kardea Brown was growing up on Wadmalaw Island outside Charleston, SC, she'd often gather with family beneath the Spanish moss-covered tree in her great-grandfather's yard, and they would spill endless buckets of boiled crab, shrimp, sausage, corn and potatoes onto a newspaper-lined table. Like crawfish boils in Louisiana and clambakes in New England, Low Country boils are a regional summer staple - they're super fun. These days Kardea carries on the tradition with her girlfriends, hosting a boil right on the beach whenever they visit. It's the best kind of communal eating, she says. "Instead of breaking bread, we're breaking crab."
Provided by Kardea Brown
Categories main-dish
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat an extra-large pot of water over medium-high heat (you can do this indoors or outside with a propane burner). Add the seafood seasoning and bring to a boil. Add the potatoes and sausage and cook until the potatoes are fork-tender, about 10 minutes. Add the corn and cook until tender, about 5 more minutes. Add the crab and cook another 5 minutes. Add the shrimp and cook until they turn pink, another 3 or 4 minutes.
- Meanwhile, melt the butter in a small saucepan; remove from the heat and add the garlic and sprinkle with seafood seasoning. Drain the seafood mixture and transfer to a newspaper-lined table or a large platter. Season with salt and pepper. Serve with the garlic butter.
LOW COUNTRY BOIL
Provided by Kardea Brown
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Heat a large pot of water over medium-high heat indoors or outside. Add the seafood seasoning to taste and bring to a boil. Add the potatoes and sausage and cook until the potatoes are fork-tender, about 10 minutes. Add the corn and cook until cooked, about 5 more minutes. Add the crab and cook another 5 minutes. Add the shrimp and cook until they turn pink, another 3 or 4 minutes.
LOW-COUNTRY BOIL
Provided by Trisha Yearwood
Categories main-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Fill a 7-gallon stockpot halfway with water (or use 2 large pots and divide the ingredients between them). 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 5 minutes. Add the onions and sausage. Bring the water back to a boil and cook 15 minutes. Add the corn, bring the water back to a boil and cook 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. Serve on newspaper or a platter.
EASY TO REMEMBER LOW COUNTRY BOIL
People make Low Country Boils seem like so much trouble. This is the Low Country Boil we use for parties and just general get togethers. We usually use a 60 quart pot with a strainer to serve about 20 people. More people can be served by the same pot. Just use two strainers to make it easy. We use a "fish fryer" gas burner to heat the water. We haven't had a complaint yet. In the tradition on the South, you should have left overs to send with guests.
Provided by Aubrey Green
Categories One Dish Meal
Time 1h
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Place your pot and strainer on the burner and fire it off. Add the salt and Old Bay.
- Let the water come to a hard boil.
- Add potatoes and onions. Wait 10 minutes.
- Add sausage. Wait 10 minutes.
- Add corn. Wait 10 minutes.
- Add shrimp. Wait 2 minutes then turn off the heat. Wait 2 more minutes.
- Immediately remove the strainer from the pot! If you don't, the shrimp will be tough. (Not good at all).
- If you need more room in the pot for having more guests cook all everything except the shrimp. Take that strainer out and put your spare strainer in and then cook the shrimp just like the above recipe.
Nutrition Facts : Calories 1433.7, Fat 77.3, SaturatedFat 27.1, Cholesterol 1056, Sodium 172981.1, Carbohydrate 45.6, Fiber 5.3, Sugar 4.6, Protein 133.2
LOW COUNTRY BOIL
Provided by Trisha Yearwood
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Fill a 2 1/2- to 3-gallon stockpot half full with water and bring to a boil. Add the seasoning and 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. Remove with a slotted spoon or drain in a large colander and serve on a large platter or on newspaper.
LOW-COUNTRY BOIL
This type of culinary style is known as low-country cuisine (or "cuisine of the water") because of the abundance of seafood and small fish caught off the coast of the Carolinas and Georgia. Try this recipe for a flavorful, memorable experience.
Provided by Alan in SW Florida
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Bring water to a boil in a large stockpot, and add the garlic and the seasonings to the water. Add Kielbasa, potatoes, and carrots. Bring to a boil and boil uncovered until vegetables are almost tender, about 5 minutes.
- Add corn and onions and boil 5 minutes longer.
- Add shrimp and lemon slices, and simmer until shrimp are done, about 3 to 4 minutes. Remove lemon slices. Garnish with parsley, if desired.
Nutrition Facts : Calories 929.8, Fat 35, SaturatedFat 11, Cholesterol 360.5, Sodium 2372.7, Carbohydrate 100.4, Fiber 13.2, Sugar 16.2, Protein 56.5
LOW COUNTRY BOIL
Ideal for camping and relaxing trips to the beach, this crowd-pleasing low country boil includes a combination of shrimp, crab, sausage, corn and potatoes. -Mageswari Elagupillai, Victorville, California
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 500 calories, Fat 20g fat (5g saturated fat), Cholesterol 212mg cholesterol, Sodium 1318mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 5g fiber), Protein 40g protein.
DAVE'S LOW COUNTRY BOIL
Famous in the Low Country of Georgia and South Carolina. This boil is done best on an outdoor cooker. It has sausage, shrimp, crab, potatoes and corn for an all-in-one pot all-you-can-eat buffet!
Provided by Lisa
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 1h
Yield 15
Number Of Ingredients 6
Steps:
- Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes.
- Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy!
Nutrition Facts : Calories 722 calories, Carbohydrate 45.8 g, Cholesterol 333.2 mg, Fat 29.4 g, Fiber 5.5 g, Protein 67.6 g, SaturatedFat 9.2 g, Sodium 1575.9 mg, Sugar 5.1 g
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- Cut 2 of the lemons into quarters. Cut the remaining lemon into wedges and reserve the wedges for later use.
- Fill a large pot with 12-14 cups of water. Place the 2 quartered lemons in the water along with the Old Bay seasoning, garlic and onion. Bring to a boil.
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- Prep all the ingredients going into the boil. Scrub the potatoes, husk and cut the corn, if needed cut the crab into individual pieces and split the carapace lengthwise to make it easier to get the cooked crab out. Also rinse the shrimp.
- Add water to fill two stock pots 2/3 full and bring to a boil. Divide the lemon juice between the two pots and the spent lemon also. Add Old Bay seasoning and a bottle of beer to each pot.
- While the water is coming to a boil, cut the sausage into individual size pieces and brown them in a large pan with olive oil. When they are browned on all sides put into a bowl and set them aside.
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- Bring a LARGE pot of water to a boil (fill it 2/3 way so there's room for all the ingredients to eventually go in). If you don't have a large pot then you may have to use 2 pots. Generously salt (1 1/2 tsp) the boiling water and add Old Bay seasoning, potatoes and andouille.
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