7/12/2023 0 Comments Keep it shrimple stupid 2018I used two boxes of Zatarain, and a half cup of Old Bay. In addition, one guest was lactose intolerant and this made it perfect for all of us. Follow the directions precisely and you can have a really good, easy, dinner suitable for guests who want to sample low country cuisine. Grew up with these boils on the Bayous.just the best! till ate them in San Diego! Lined dining table with paper and easy clean up. Beautiful presentation poured out on huge platter. Threw in whole bulb of garlic and roasted a bulb for French bread. Editor's note: This recipe was originally published in June 2017 as Low-Country Boil With Shrimp, Corn, and Sausage. Serve shrimp boil on a newspaper-lined table or large platters. Taste and add more lemon juice, if needed. Transfer to a medium bowl and stir in lemon juice and hot sauce, if using. Melt butter in a small saucepan over medium-high heat. Transfer to an airtight container and chill. Stir ketchup, horseradish, Worcestershire, lemon juice, and hot sauce, if using, in a medium bowl.ĭo Ahead: Cocktail sauce can be made 1 week ahead. Remove insert or drain through a very large colander. Step 2Īdd shrimp and cook (no need to return to a boil), stirring gently, until shrimp turn pink, about 3 minutes. Add corn, return to a boil, and cook until corn is cooked and potatoes are tender when pierced with a knife, about 5 minutes more. Add sausage and onions, return to a boil, and cook 5 minutes. Add potatoes, return to a boil, and cook 7 minutes. Add lemons, bay leaves, salt, peppercorns, and ½ cup seasoning, cover, and bring to a rolling boil. water (if using 2 pots, divide ingredients and water between them). The most important rule of a great seafood boil is to have fun and embrace the mess.įill stockpot with 6 qt. Serve the whole affair, drained, jumbled, and topped with additional Old Bay seasoning, on a newspaper-covered table with homemade cocktail sauce and lemon-butter sauce for dipping. Old Bay’s smoky, peppery proprietary blend is a widely available choice for this dish, but Zatarain's Crawfish, Shrimp, and Crab Boil seasoning will make a delicious, spicier Louisiana-style alternative.Īdding the ingredients in stages ensures they don't overcook in the boiling water, so you’re left with tender shrimp, juicy smoked sausages (kielbasa is traditional, but using andouille sausage will add a Cajun flair), creamy baby red potatoes, and bright yellow cobs of corn. We start by flavoring the water with sliced lemons, bay leaves, and shrimp- or crab-boil seasoning. Brimming with plump shrimp, sweet corn, smoky sausage, and tender potatoes, this particular rendition is a nod to the Low-Country boil, or Frogmore stew, of coastal South Carolina and Georgia, known as a farmer's seafood boil in the author's home state of Texas.Ī seafood boil is a joyous undertaking, and there's really nothing fussy about it. Most combine fresh catches of shellfish with local seasonings for a festive one-pot feast fit for a crowd. Where there’s American coastline, there’s a regional seafood boil, whether you’re talking about the clam bakes of New England, the crab boils of Maryland, the whitefish boils of the Great Lakes, or the crawfish boils of Louisiana.
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