The Low Country Boil
As we mentioned earlier, when we headed down south to Black’s Island for a few days, our best meal was a Low Country Boil that we pulled together at the clubhouse. We had shopped for the ingredients on the mainland, and Black’s has a large gas boiler on-site which made this an easy thing to pull off. The cool thing about a Low Country Boil is that once the ingredients are prepped, there’s a slow 1 hour cooking process which gave us plenty of time for some sunset R&R.
SETTING THE SCENE — AND THE TABLE
After a day on the water, we headed back to shore to get things going so that we could dig in to dinner right as the sun was setting over the Gulf. Cold drinks were enjoyed by all as half the group took on KP duties and the other half built a bonfire on the beach. Setting the table for a traditional Low Country Boil involves spreading newspaper out on a picnic table. That’s it. Told you this was easy!
With all things prepped and boiling —and the sun dropping — we quickly turned our attention to the local sports on offer. Namely a few friendly rounds of cornhole, horseshoes, and ping pong. While no one was crowned an all-time champion the ping pong, Round Robin was definitely one for the books...
With plates full of perfectly steamed local shrimp, sausages, potatoes and corn - and another round of drinks - we settled around the table on the edge of the beach as the sun set and toasted our good fortune.
This easy to follow recipe delivers the classic Low Country Boil in under an hour...
1/2 cup Old Bay Seasoning
4 pounds medium red potatoes
2 to 3 medium sweet onions, such as Vidalia, peeled and quartered
2 1/2 pounds cured, smoked pork sausage links, cut into 3-inch pieces
8 ears of corn, cut in quarters
4 pounds medium size shrimp
Step 1: Fill a 7-gallon stockpot halfway with water. Add the Old Bay seasoning and bring to a strong boil. Next add the whole potatoes to the pot. Return the water to a boil and cook 5 minutes. Then 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.
Step 2: Add the shrimp, bring the water back to a boil and cook until the shrimp are pink, about 3 minutes. Drain all through a colander and discard the liquid. Serve on newspaper.
Let us know if you try it yourself. Cheers!
Thanks. I’ve been looking for that recipe.
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