With corn season upon us, my husband and I are heavy into “Low Country Boil” time. This southern dish can be done so many ways — we never do two exactly the same. It can be a quick and easy meal for two, or the basis for a great cookout party with friends. Add it can be a frugal, thrifty thing…or as extravagant as you want.
The ingredients are very basic: Corn, smoked sausage, shrimp, potatoes, lemons, seasoning. The big change I like to make is with the seasoning. You’re “supposed to” use Old Bay Seasoning for this, but I prefer to go a more customized route — far more fun! The main ingredients are also customizable, so feel free to add clams, mussels and even crab legs. It’s your stew!
This recipe makes a substantial amount of food, so don’t be surprised if you have leftovers. It also makes ridiculously good food, so don’t be surprised if you don’t have leftovers because everyone gorged!
Low Country Boil
Broth:
1 onion for every 3 people being served — quartered. 1 lemon for every 3 or so people being served, quartered. Beer — about 1 can for every 2-3 people being served. Chicken broth (use as much/as little as you want). Garlic — as much as you want. Green onions (a couple chopped green onions for every 3 people). Jalapenos, habaneros, or whatever (chop a few for every 3 people). Dried sage — 1 tsp for every 3 people. Pepper — as much as you like. Dried mustard powder — as much as you like. Bay leaves — 1 for every few being served. Dried parsley — add a handful for color.
Main Ingredients:
1/3 lb new red potatoes, halved or quartered (per person)
1/2 lb smoked sausage (like Kielbassa) per person
1/3 lb uncooked shrimp per person
1-2 ears of corn per person
Whatever else you want - clams, crab, mussels, etc.
Directions: Get a pot of an appropriate size for the amount of food you’re looking to cook. The more people being served, the bigger the pot!
Fill it about 1/3 full (to start) with water. Add chicken stock and/or beer if you’re going to, as well as everything else from the broth ingredients that you’re using. Also, whatever else you want to use to flavor it. Bring it to a boil.
Add potatoes and sausage, adding more water if necessary. Sausage doesn’t take long to cook, but it will add a great flavor to the water — and potatoes. Cook for 30 mins or so.
Add the corn, cook another 5 minutes. Add the shrimp, and any other seafood you want. Cook another 5 minutes or until it’s done — shrimp should be pink, clams and mussels fully open, etc. Discard any mussels, clams, etc. that do not open.
Traditionally, you’re supposed to strain everything out, and dump it out in the middle of a newspaper-covered table for a savage free for all. While this is great fun for a cookout, we usually end up straining everything into a large mixing bowl. Serve it up with cocktail sauce, Dijon mustard, or whatever else you’d like to dip your food in. Dig in!
Marie Porter is an award winning baker, and the author of two cookbooks. She has been residing in North Minneapolis since early 2011, along with her husband and four cats. Check out additional recipes on her food/lifestyle blog at www.celebrationgeneration.com.