Low country boil is famous in Georgia and South Carolina. This boil is done best on an outdoor cooker. It has sausage, shrimp, crab, potatoes, and corn for an all-in-one-pot, all-you-can-eat buffet! Grab a paper plate and a beer and enjoy!
Ingredients
- seafood seasoning (such as Old Bay): 1 Tbsp (to taste)
- new potatoes: 5 pound
- kielbasa sausage, cut into 1 inch pieces: 3 packages (16 ounce packages, cooked)
- ears fresh corn, husks and silks removed: 8 piece
- whole crab: 5 pound (broken into pieces)
- shrimp: 4 pound (peeled and deveined, fresh)
Metric Conversion
Stages of cooking
-
Heat a large pot of water over an outdoor cooker, or on the stovetop over medium-high heat. Add seafood seasoning to taste and bring to a boil.
-
Add potatoes and sausage and cook for 10 minutes. Break corn ears in half; add corn and crab and cook for another 5 minutes.
-
Add shrimp when potatoes are almost tender and everything else is almost done; cook until shrimp are just cooked through, 3 to 4 minutes longer.
-
Drain off and discard the water. Pour the contents out onto a picnic table covered with newspaper.
