Summer just isn’t summer without a low country boil. We go home every summer to Florida and invite the entire family over for a cookout. This one is easy to do and when you are done, you sling the whole potful on a table (or in our case a door atop saw horses) lined with newspaper and everyone stands around and chows down. Clean up is a matter of wrapping the newspaper up and throwing stuff away. Can there be an easier party?
So, that’s my crazy family.
Here’s the recipe we use here at my home when I do this. It’s from Paula Deen, and even though her rep has taken a few hits this past year, she still puts out a mean recipe.
Paula Deen Low-Country Boil
INGREDIENTS
- 1 lemon, quartered
- Old Bay Seasoning
- 1 lb baby red potato, about 12
- 1 (12 ounce) package smoked sausage, such as andouille, cut into 4-inch-long pieces
- 6 ears fresh corn, shucked, cut in half
- 3 lbs large unpeeled shrimp (extra large or jumbo)
- 1/4 cup butter
- 1 garlic clove, minced
- 2 tablespoons fresh parsley, chopped
- 1 garlic clove, minced
DIRECTIONS
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Fill large pot with enough water to cover ingredients. Over high heat bring to a boil; add lemon and 1 Tbs. Old Bay seasoning for each quart of water. Reduce heat to medium; add potatoes and sausage. Cook until potatoes start to soften, about 10 minutes.
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Add corn; cook until almost tender, about 7 minutes. Add shrimp; cook until opaque and just cooked through, 2-3 minutes. Drain.
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Meanwhile, in microwave-safe bowl, combine butter and garlic; microwave on High in 15 second intervals until melted. Stir in parsley. Serve Low-Country Boil with Butter mixture and warm bread, if desired. (I pour butter mixture over corn).
Easily printable here: Low Country Boil
barenakedchefsaidso.com 