Low Country Boil

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

1. Fill the stockpot with about 4-5 gallons of water – bring to a rolling boil
2. Add sausage and Old Bay seasoning – cover and cook for 20 mins
3. Add potatoes – cover and cook for 15 mins
4. Add corn, (onions and mushrooms if used) – cover and cook for 8 mins
5. Add crab legs (and mussels if used) – cover and cook for 4 mins
6. Add shrimp – cover and cook until shrimp are pink – 3 – 4 mins
7. 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.