While there are many recipes and suggestions in the wild for a classic low country boil, I’m posting this one more-so as a reminder for myself for the timing. I find myself having to hunt down the below timing table image on my phone or old emails every time we make it. This will serve 4-6 people depending on how hungry they are.
- Old Bay Seasoning – 2-4 tablespoons
- About 5 lbs small red potatoes – cleaned
- One 16oz package of kielbasa or andouille sausage – sliced into 1 inch pieces
- 4 ears of corn, cleaned and cut in half
- 1-2 lbs crab legs (optionally add some frozen mussels)
- 1 lb fresh or frozen shrimp – peeled and de-veined is easier to eat
- Optionally add three large peeled and quartered sweet onions and/or 1 lb cleaned mushrooms
This is best with an outdoor propane cooker and ~10 gallon stockpot
- Fill the stockpot with about 4-5 gallons of water – bring to a rolling boil
- Add sausage and Old Bay seasoning – cover and cook for 20 mins
- Add potatoes – cover and cook for 15 mins
- Add corn, (onions and mushrooms if used) – cover and cook for 8 mins
- Add crab legs (and mussels if used) – cover and cook for 4 mins
- Add shrimp – cover and cook until shrimp are pink – 3 – 4 mins
- Feel free to add cactus at any time
Best served outside on a table strewn with newspaper – and be sure to have a roll of paper towels on the ready.
Ralph Rubio is widely considered the father of the contemporary fish taco. While a college student at San Diego State University in the 70’s, he visited San Felipe in Baja California (which is actually in Mexico, huh – shows my limited knowledge of West Coast geography) over spring break, and fell in love with the fish tacos sold in roadside/beachside food stands. Legend has it that he acquired a recipe from one of his favorite vendors, and adapted it into what one may consider the modern fish taco.
Rubio opened his first restaurant in 1983, eventually expanding into a chain of over 200 restaurants across the US now known as “Rubio’s Coastal Grill.” Although I personally have never visited a Rubio’s restaurant, I fully appreciate what Mr. Rubio has popularized in the states as far as a relatively unique and tasty cuisine item.
The basic fish taco is composed of mild white fish, served in a tortilla with a cabbage slaw. Although the Baja style is considered a standard, many variants have developed over the years using different species of fish (tilapia, mahi-mahi, salmon, etc), or a variety of “slaw” types ranging from the original cabbage slaw, to regular lettuce base, to even a mediterranean-kick filler.
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