This past weekend my family descended upon my parents' home to celebrate all the July birthdays. Despite the high heat of the day combined with the high heat of the pot, Harley Man and my mom, two wonderful cooks, whipped up a delicious Lowcountry Boil for lunch!!
Now here's a little history about Lowcountry Boils:
Lowcountry boils are prominent throughout Georgia and South Carolina, as well as Alabama. A lowcountry boil is very similar to Louisiana's crawfish boil, however shrimp is used instead of crawfish and the boil is cooked with a relatively mild seasoning compared to Louisiana's concoction of cayenne pepper and hot sauce. The origins of this lowcountry boil come from the Cullah people of the islands along the coasts of Georgia and South Carolina where Africans in the slave trade would bring African, French and Spanish cooking influences to the area. The lowcountry boil was born through the need to quickly and easily create meals for large groups of people. It is also known by the name Frogmore Stew, Beaufort Boil or Seafood Boil.
Lowcountry Boil
Ingredients:
- 5 quarts water
- 1/4 cup Old Bay seasoning
- 4 pounds small red potatoes
- 2 pounds kielbasa or hot smoked link sausage, cut into 1 1/2-inch pieces
- 6 ears fresh corn, halved
- 4 pounds unpeeled, large fresh shrimp
- Old Bay seasoning
- Cocktail sauce
Preparation:
- Bring 5 quarts water and 1/4 cup Old Bay seasoning to a rolling boil in a large covered stockpot.
- Add potatoes; return to a boil, and cook, uncovered, 10 minutes.
- Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender.
- Add shrimp to stockpot; cook 3 to 4 minutes or until shrimp turn pink. Drain. Serve with Old Bay seasoning and cocktail sauce.
- Note: For testing purposes only, we used Hillshire Farm Polska Kielbasa
- Southern Living Our Readers' Top-Rated Recipes, Southern Living
APRIL 2005
- Yummy!!!!
