A low country boil is more of an event than a dish. It is native to the coastal islands of South Carolina and Georgia (often referred to as the low country), but it is a wonderful dish anywhere you can get fresh seafood. My dad cooked this because he is our resident seafood chef having grown up around it, and he didn’t use a recipe, so I am going to give you some guidelines to cooking your own rather than a recipe. While he cooked this in the kitchen, it also great to cook outside in one of those outdoor fryers. We always called it a fish cooker, but that might not be what it is actually called. You may think you need more per person than this suggests, and while I do encourage you to cook all you want, I think you will be quite surprised at how filling this is. All you need to serve it with is a salad and maybe some bread. It is absolutely delicious! And, I should mention that it is also messy. I mean, you really can’t help but make a mess with corn on the cob and peel-your-own shrimp, but that is part of the fun.
Low Country Boil
small red potatoes – about 1/2 lb. per person
smoked sausage such as andouille or kielbasa
corn – 1/2 – 1 ear per person
shrimp unpeeled (with heads on if desired), about 1/2 lb. per person
1 bag of shrimp or crab boil (My dad used Zatarain’s extra spicy, and you even got a bit of spice from the inside of the potatoes and corn.)
optional: cocktail sauce for dipping
In a VERY large stockpot, cover the potatoes with water by several inches and add the shrimp or crab boil. Bring them to a boil and cook not until done, but until you can just pierce them with a fork -about 10 minutes. Add the corn and sausage. Boil until the corn is just almost done – about 10 minutes. Add the shrimp and cook just until pink. This will not take long – maybe 3 or 4 minutes. Do not overcook!