A most satisfying meal after a day in the sun! Named for the shrimp for which the Lowcountry is so famous, Lowcountry Boil is a savory dinner brimming with tasty traditions. The shrimp adds a note of sweetness to the salty meatiness of sausage and hearty potatoes. With the tang and heat of Cajun-style seasonings, this dish has all the warmth of a peaceful summer day in every bite. You can even eat Lowcountry boil with your hands, and you may be so impatient to try it you’ll do just that!
Ingredients
- 1/2 cup concentrated Louisiana-style shrimp and crab boil seasoning
- 4 pounds medium potatoes, peeled and chopped
- 2 medium sweet onions, peeled and quartered
- 2 1/2 pounds smoked pork sausage links, cured and sliced
- 8 ears of corn, shucked and cut into thirds
- 4 pounds medium shrimp, shelled and deveined
Directions
Step 1 –Fill a large 7-gallon stockpot halfway with water.
Step 2 –Add the shrimp and crab boil seasoning and bring to a boil.
Step 3 –Add the potatoes and cook for 5 minutes. Add the onions and sausage and continue to cook for about 15 minutes.
Step 4 –Add the corn and cook until the potatoes are fully cooked, about 10 minutes.
Step 5 –Add the shrimp and boil until they are pink and fully cooked through, about 2 minutes.
Step 6 –Drain the liquid and serve hot on newspaper over an outdoor table or on a serving platter for the full Lowcountry Boil feel.
