Low country boil is a great weekday recipe because it is very quick and easy. My sister and her husband lived in Savannah, Georgia for a while where I first had this. She brought in a big container of spices she bought at a farmers market and after a great meal on newspaper I was hooked.
It’s become a family staple and when the kids find out we’re having low country boil they get excited. Always a good thing!
I’ve used all kinds of sausage for this and you really can’t go wrong. If you want less fat, you can go with turkey sausage, or you can go full fat and get andouille or kielbasa. This time I used Kountry Boys Sausage–you know it’s good when they spell country with a K. It was a pork/venison mix that I picked up at Sam’s after eating a sample. I guess I tend to buy the samples because I feel guilty. I don’t want them to think I’m just after a free snack.
Let’s get back on task. Get your largest pot and fill it with enough water you think will cover all your stuff by about 2 inches or so. Bring your water to a boil and add 1/2 cup Old Bay, 1 tablespoon of garlic powder and salt. Add your red potatoes.
While your potatoes are cooking slice up your sausage to about 1/2-3/4 inch diagonals or rounds.
Now add your corncobs and sliced sausage. Cook about 3 minutes then add your shrimp. It’s best if you get jumbo wild raw shrimp. Cook 7-8 minutes with it all together.
When your potatoes are fork tender you’re all done! Just drain your pot and either dump on some newspaper (the cajun way) or put on a platter for the middle of the table. Everybody can grab what they want.
This is great with some cocktail sauce for your shrimp and a side of good cornbread!
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