A favorite at our house is low country boil. I’m sure many of you have had it but, I’m going to give you my version. Plus, seeing as it’s still in the 30-40 degree range here in Michigan I want to give you the indoor version. You know, for when that craving just seems to strike you. When cooking for company, just do this recipe times two or three and it will be perfect. And they will thank you, trust me…
You will need:
4 c. red potatoes, quartered
1 pkg. (14-16 oz.) polish sausage or kielbasa, cut into bite-size pieces
8 (1/2) pieces of corn on the cob
2 lbs. of uncooked large shrimp
For the stock:
12 c. water
1 package Zatarain’s crab boil
1/4 c. old bay seasoning
1 lemon, quartered
1 large onion, quartered
9 whole cloves of garlic (or to taste)
3 T. kosher salt
The key ingredients are these two bad boys…
Let’s work on our stock water now, add water, 1 package Zatarain’s crab boil, old bay seasoning, lemon, onion, garlic and salt to a large pot or dutch oven. Bring to a boil.
Once boiling, add your next ingredients:
4 c. chopped (bite size) red potatoes, boil for 15 minutes
After 15 minutes, add kielbasa or polish sausage and cook for 5 more minutes.
Then turn down heat to medium and add the corn on the cob (this particular one is from Schwan’s and was sweet and delicious) and the uncooked shrimp. Cook for 3-5 minutes and drain.
I did NOT intend to buy two different shrimp, it is all my store had left. Ugh!! So, do not follow my example. Buy uncooked and all will be good 
If you buy two different shrimp like I did cook the uncooked longer and the cooked for about a minute, then let set for about 2 minutes, or until heated through.
Traditionally, this dish is strained and served on newspaper on a picnic table. Well, this chicka isn’t eating outside, so it’s strained into a 9 x 13 inch pan and served!
Serve with butter and old bay seasoning mixed together and/or cocktail sauce. Enjoy and have plenty of napkins ready!
Serves: 4-6
I love how you adapted this to be an inside meal!
This looks delicious and so simple! Did your husband eat some also? I love Old Bay seasoning.
Yep, he actually likes this dish and calls it a favorite
I had told him I would cook 3 nights in a row and then my son got online and I spent the evening talking to him (I have to because I don’t know when the next time will be). Well, I felt bad because I promised food and didn’t make it. So, I made a “favorite” on the 4th night and he ate like there was no tomorrow!
I saw Paula Deen make this once and I’ve wanted it ever since. It seems so easy, I have to try it. Love simple, good eatin’.
It’s a common southern dish that’s worked it’s lovely, deliciousness North. Many times made with crawfish and crab legs too. I add the crabs sometimes but, felt like shrimpin’ it this night
Reblogged this on The Nonconformist.
Suzie….I so needed someone who knew ….this is embarrassing, sorta – I’m learning to fry…I’d just never tried to fry anything…until last night.
I had burnt breading on some chicken…but it was still bloody in the middle…obviously, I got it too hot.
any who….learning to fry.
I seen on facebook you were cooking frog legs the other night. You’ll get the hang of frying, google it and read some articles for tips. Soon, I’ll see your deep-frying whole turkeys
Here’s a start for you, http://allrecipes.com/howto/deep-frying/
OMG! That looks spectacular and I love that it can be made indoors. My husband .is really going to like this one. I hope you have a great day. Blessings…Mary
Yummy!