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
twodogsinthekitchen 
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! 🙂
Holy Mother of Southern Cow…I am all over this. All you need is some sweet tea and a big ole piece of cornbread slathered with soft butter to go with! (or some crusty bread to dip into the broth…ya, that would be gooood too! ) YUM, YUM, YUM.
You had me cracking up at “Holy Mother of Southern Cow”….I have never heard that and I’m so going to be using it…lol! Cornbread would be a great side with this 🙂
Just made it and devoured it! OK not the whole thing, but it’s all for me! I’ll be eating it throughout the week since Den doesn’t like shrimp and got himself steaks instead. Yummy! Thank you so much for the seasonings! Mine had so much seasonings stuck to it, you must have the magics cuz yours is so much prettier!
I’m so glad you liked it! It’s such an awesome summer dish, that’s why people love it. We always made this when we were camping. I’m glad you get it all to yourself…sometimes that just IS fun!! hee hee! You’re welcome for the seasonings and if you can’t find them there let me know, I’ll be glad to send you more! 🙂
Until you sent me the crab boil, I honestly did’t think I could get it here. But the same week you sent it, I found it by the fish department at Dillons! Yay! This would be AWESOME while camping.
Yay!! Glad you found it!
Just made this dish tonight, came out amazing!! I didn’t open my bad of seasoning though like it looks like you did in your pics, i just wanted it to flavor the broth, then added pepper in the end. I also added lobster tail when i put the shrimp in. It was great, and is now the hubbys favorite, especially since we save by not going to joes crab shack anymore…thinking of adding scallops next time too!! 🙂
It does remind me of Joe’s crab shack and I think adding the scallops would be great! The lobster tail sounds terrific to me 🙂
Made this tonight for my parents and myself and we absolutely LOVED IT!!! Your awesome. Keep it up 😉
Glad you liked it Dianne, that’s terrific!!! 🙂
Do I see eggs in the first photo? We always use eggs but leave them in shell to boil. Your idea looks good, particularly for inside. At what point do you add the eggs?
Hi Gloria, nope those are chunks of onion. I don’t add eggs. I don’t see why you can’t though 🙂
Thanks Suzie for your indoor seafood boil recipe. We also have cabin fever here in the N.E. ( Oceanside NY). This is the first time I’ve seen the ingredient Zatarain’s crab boil which I must find, Old Bay not a problem. Having the cooking times of each ingredient is key. I’ll use this recipe outdoors also, after all were turning the clocks a head in two week. Hoorah !
You’re welcome George! I hope everyone likes it. I find the Zatarain’s crab boil at Wal-mart. Hope you can find it there. We are behind the times here so you should have it…lol! Can’t wait to turn the clocks ahead…just a few days!! 🙂
This looks delicious! Thanks for sharing your recipe. I do have a question though. Did you peel your shrimp prior to adding them to cook? I can’t tell by the looks of your final picture.
Thanks again for sharing and I can’t wait to try my own hand at this!
I usually buy uncooked shrimp and peel it beforehand. The store had one bag of uncooked and one bag of cooked, so it did look confusing in my directions. I hope you enjoy it 🙂
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