Summer Seafood: Low Country Boil

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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?

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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 1

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

  • 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.

  • Add corn; cook until almost tender, about 7 minutes. Add shrimp; cook until opaque and just cooked through, 2-3 minutes. Drain.

  • 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

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