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The traditional Low Country Boil is more than a meal— it's an experience! There's no better way to eat fresh Gulf shrimp than along side mounds of new potatoes, fresh corn and sausage. Better get some extra napkins for this feast. Bibs are also highly recommended!
Ingredients
- 2 lemons, halved; 1 lemon, quartered for serving
- 3 bay leaves
- 2 teaspoons salt
- 1/4 cup Old bay® seasoning or Zatarains® shrimp boil
- 4 medium onions, quartered
- 1 head garlic, halved
- 3 pounds medium red new potatoes
- 4 ears sweet corn, halved
- 2 pounds smoked sausage, cut into 2-inch sections
- 2-3 pounds fresh gulf shrimp
Directions: Fill a huge stock pot with about 4 quarts of water. Squeeze the juice of 2 halved lemons into the pot, adding in the halves too. Add the bay leaves, salt, seasoning, onions and garlic. Bring to a boil over medium heat and simmer for 10 minutes. Add the potatoes and simmer for 10 minutes. Add the corn and sausage and simmer for another 10 minutes. Finally, add in the shrimp and simmer for no longer than 3 to 5 minutes. Remove from heat, drain and heap the mixture into an oversized serving bowl or directly onto a table covered with clean paper. Serve with lemon, cocktail sauce and lots of extra napkins!
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