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!
Ingreadient
-
1 tablespoon seafood seasoning (such as Old Bay), or to taste
-
5 pounds new potatoes
-
3 (16 ounce) packages cooked kielbasa sausage, cut into 1 inch pieces
-
8 ears fresh corn, husks and silks removed
-
5 pounds whole crab, broken into pieces
-
4 pounds fresh shrimp, peeled and deveined
Direction
- Gather all ingredients.
- 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.
