Thursday, March 14, 2013

Low Country Boil

I have been enviously listening to my parents chatter about doing all sorts of fun things with their 50-quart bayou stockpot, including deep-fry turkey, and host many a friendly neighborhood oyster roast and low country boil. 
Joshua and I adore steamed oysters and seafood. Thus, when birthday season rolled around, I batted my lids and asked Josh for my own big bayou stockpot and the accessories to go with it. 
Allow me to introduce my newest kitchen item, along with my very own "Cajun Stir Paddle". It's so big I have to wash it in the bath tub! Last weekend, we decided to turn on the propane and cook up a small version of a low country boil for 2 (recipe would easily feed 4, we had lots of leftovers). 

Low Country Boil
adapted from a few different recipes, including Dave's low country boil on allrecipes

2 lbs jumbo shrimp, peeled and deveined
1 package kielbasa sausage sliced into chunks
1 package of frozen corn on the cob niblets 
3 lbs red potatoes
1 lb crab legs, thawed
4 lemons, halved
2 onions, quartered and unpeeled
1 package Louisiana crawfish crab and shrimp boil (can substitute Old Bay)
Drawn butter and cocktail sauce for dipping (optional)

  1. Fill stockpot full of water (about 3/4), bring to boil over propane heater
  2. Add lemons, onions, and seasoning packet and allow to dissolve for a couple of minutes. 
  3. Add potatoes, cook for 10 minutes
  4. Add kielbasa sausage, cook for 10 minutes
  5. Add crab and corn, cook for 5 mins
  6. Add shrimp, cook for 3 mins
  7. Drain off the water and pour the contents onto a table covered with newspaper. Serve with lots of cold beer! 

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