Wednesday, July 11, 2012

Low Country Boil

Low Country Boil from Southern Living

This recipe makes enough for 12 so if you are cooking for the family and don't want tons of leftovers cut the ingredients in half. Paired with some hush puppies its a quick, easy and delicious meal. I used frozen corn and shrimp thawed all day in the fridge to make this meal less fuss.


  • 5 quarts water
  • 1/4 cup Old Bay seasoning
  • 4 pounds small red potatoes
  • 2 pounds kielbasa or hot smoked link sausage, cut into 1 1/2-inch pieces
  • 6 ears fresh corn, halved $
  • 4 pounds unpeeled, large fresh shrimp
  • Old Bay seasoning
  • Cocktail sauce


  1. Bring 5 quarts water and 1/4 cup Old Bay seasoning to a rolling boil in a large covered stockpot.
  2. Add potatoes; return to a boil, and cook, uncovered, 10 minutes.
  3. Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender.
  4. Add shrimp to stockpot; cook 3 to 4 minutes or until shrimp turn pink. Drain. Serve with Old Bay seasoning and cocktail sauce.
Hush Puppies

1 cup milk
2 eggs, beaten
2 Tbsp. sugar (white or brown)
1 cup all-purpose flour
1 cup cornmeal
2 tsp. baking powder
1/4 tsp. salt
canola oil for frying

  1. Stir together the milk, eggs and sugar; whisk together the flour, cornmeal, baking powder and salt, add to the wet ingredients and stir just until combined.
  2. In a large, wide pot, heat about 2 inches of oil until hot but not smoking. Drop batter by rounded spoonfuls into the oil and cook until golden. Transfer to paper towels to drain, and serve warm.

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