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.
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!