Low Country Boil
Low Country Boil Dish Guide
Serves 4
1 lb frozen jumbo deveined shrimp
4-6 red potatoes
2 cobs of corn
1 lb andouille sausage
1 packet crab boil seasoning
1 white onion
½ cup ketchup
2-3 T horseradish
1 T Worcestershire sauce
1 t tabasco
Juice of ½ a lemon
Lemon slices for serving as desired
Combine ingredients from ketchup to juice of half a lemon in a bowl and whisk to combine. Taste and adjust flavors and place in fridge.
Shuck and remove the silks from the corn. Cut into 3 pieces each. Cut sausage into 2-3” chunks. Cut potatoes in quarters. Peel the onion and cut into halves or quarters.
Fill your largest pot 2/3 of the way full of water and add in the crab boil seasoning* along with the onion. Add the potatoes and bring to a boil. Boil for 5 minutes and then add the sausage and corn. Boil for 10-12 minutes or until the potatoes are tender. If your pot is large enough, add in the shrimp and bring pot back to a boil and cook for 2-3 minutes or until shrimp are just cooked through.
If your pot doesn't have room for the shrimp, remove the other items and add the shrimp and cook as described above.
Serve family style on a large platter or sheets of newsprint garnished with slices of lemon and the cocktail sauce.
*Be sure to follow the instructions on your own package of crab boil seasoning for how much to use per gallon or liter of water.
