It seems that almost everyone we know was born in September/October so I think a lot of the upcoming posts will start off with, “I was at a birthday party the other day…” Anyway – I was at a birthday party the other day that featured the mysterious and elusive Low Country Boil.
Having never been to a low country boil*, I was excited and imagined Jeff, the birthday boy, slaving away for hours over a large pot set atop an open flame. On Saturday, Jeff called and asked if he could borrow a pot for the boil and I said sure but you have to come and get it. He asked if I could just come over early and bring it with me. Thinking that a boil would take hours, I suspiciously asked how early and his answer shocked me.
“About 30 minutes…”
Abwah?!? That’s right…it takes about 30 minutes to do an honest to goodness low country boil, making it a perfect candidate for a weeknight dinner. It should have clicked earlier with me since you’re using one of the fastest cooking methods to cook food that doesn’t take very long at all to cook. Swing by the store on the way home and have a low country boil tonight!
For those of you who don’t know what a LCB is, it’s a party where you boil up a bunch of seafood, meat and vegetables in a large pot, dump it out onto a newspaper-lined table and invite your friends to dig in with their hands.
*I have a very hazy memory of going to a boil once but I could be making that up.
- 1 Pouch Zatarain’s Crawfish, Shrimp & Crab Boil in Bag
- 1 ½ - 2 lbs Small Potatoes, (we used petite red, white and blue potatoes but you can use new potatoes)
- 1 lb Kielbasa Sausage, Cut into 1” Chuncks
- 4 Ears of Corn, Shucked and Cut in Half
- 1 – 1 ½ lbs Raw Easy Peel Shrimp, Rinsed and Deveined
- 1 Lemon
- Old Bay Seasoning
- In a really large pot, combine potatoes, sausage, seasoning pouch and enough water to cover everything by 2 – 3 inches and bring to a boil over high heat.
- After about 10 minutes of boiling, add the corn to the pot and let everything boil for another 10 minutes.
- Test the potatoes for doneness by fishing one out and poking it with a skewer, if it encounters little to no resistance, it’s done.
- Once the potatoes are done, add the shrimp and let it cook until they are just pink. This should only take about 2 – 3 minutes and overcooked shrimp is gross.
- Drain the water from the good stuff and serve on a large platter or on a newspaper-covered table.
- Finish with a squeeze of lemon and a sprinkling of Old Bay.
The possibilities are endless with a low country boil so add crawfish (yuck), chicken thighs, crab legs, lobster, or anything else you can think of to this tasty dish.
Can you use frozen shrimp for this recipe? Heck yes! Most shrimp is processed and frozen on the boat and then defrosted in the store so feel free to skip the middle man and head to the freezer aisle. Defrost them in cold running water for about 15 – 20 minutes while you’re prepping and cooking everything else.
I once lived in Charleston, South Carolina and was surprised to find out that there were 2 regions in the state. The southernmost counties that are on the near the water are known as “the Low Country” and the rest of the state is called the “Upstate.”