Low Country Boil Recipe
This classic recipe will brim with savory seafood, tangy, flavorful sausages, fresh vegetables like potatoes and corn, and at the end, this soulful meal will win everyone’s heart! If you’d like, you could also use the blue crabs in the place of clams to substitute them by pouring it in the pot while adding corn. Always make sure you have a large-sized pot for this recipe.
Also, you could bring your favorite seafood seasoning for this enchanting stew! When you are done with your recipe, invite all your buddies and folks to enjoy the feel of this spectacular boil with a cold beer!
Ingredients
- 1 Package 3 ounce Extra-spicy boil-in-bag shrimp and crab boil
- 1 (12-ounce) bottle Pale ale beer
- 1 Lemon (cut in half)
- 3 pounds Baby red potatoes
- 2 pounds Smoked sausage (mild or hot, cut into 2-inch pieces)
- 6 ears Fresh corn (cut in half)
- 2 pounds Raw shrimp (unpeeled, medium-size)
- 2 pounds Fresh crawfish
- Cocktail sauce – for serving
- Tartar sauce – for serving
- Hot sauce - for serving
Instructions
- First of all, take a 12-quart covered stockpot and add up all the first mentioned three ingredients and water of 5 quarts together. Keep the heal flame medium and give it a rolling boil. Afterward, pour potatoes and sausage; cover it up and let it cook for at least 10 minutes. After that, drizzle up corn and cook for extra 5 minutes.
- First of all, take a 12-quart covered stockpot and add up all the first mentioned three ingredients and water of 5 quarts together. Keep the heal flame medium and give it a rolling boil. Afterward, pour potatoes and sausage; cover it up and let it cook for at least 10 minutes. After that, drizzle up corn and cook for extra 5 minutes.
Notes
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