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Country Walkers Recipes: Sarah's Low Country Boil 3
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Country Walkers Recipes: Sarah’s Low Country Boil

Country Walkers Guide Sarah Mickler shares her Low Country Boil recipe in this week’s blog post. 

Low country boil, also called Frogmore stew after the town a couple hours south of Charleston where it originated, is a delicious and easy way to feed a whole bunch of people. It’s a casual meal made in one pot with minimal prep. It’s usually eaten on outside tables covered in newspaper. The boil is dumped directly from the pot onto the table, and everyone eats it with their fingers—no plates or silverware necessary! This makes for very easy cleanup after the meal, which is another great perk if you’re entertaining.

For me, low country boils always bring up memories of playing barefoot by the marsh behind my Uncle Steve’s house, the air filled with the salty tang of sea air and the sweetness of honeysuckle, the adults gathered around a big pot steaming on the wraparound porch. This was the dish we made when my extended family gathered every Easter in Charleston, SC, and as a kid it always felt special because we were allowed to eat it with our fingers!

Country Walkers Recipes: Sarah's Low Country Boil 2
Country Walkers Recipes: Sarah's Low Country Boil
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Country Walkers Recipes: Sarah's Low Country Boil 1

Uncle Steve’s Low Country Boil

This classic recipe is easily halved for a smaller gathering or doubled for a party. Fresh shrimp is best, but frozen can be substituted. If you use frozen, make sure shells are on; shelled shrimp will be too tough and tasteless.

Makes: 8-10 servings

Active Time: 30 minutes

Total Time: 1 hour

Ingredients:

¼ cup Old Bay seasoning or your favorite crab boil seasoning

3 pounds small red potatoes

4 ears fresh sweet corn, husked and cut in half

2 sweet onions, peeled and quartered

1½ pounds andouille sausages, cut in half

4 pounds shrimp

Melted butter and cocktail sauce for serving

Method:

  1. Bring 3 quarts of water to a boil in a large pot.
  2. Add the Old Bay seasoning and potatoes. Turn the heat down to a simmer and cook for about 15 minutes.
  3. Add the corn, onions, and andouille sausage to the pot and cook until the potatoes are tender, approximately 5 minutes. Add the shrimp. Put a lid on the pot and turn the heat up; steam the shrimp until they are pink, 3 to 5 minutes.
  4. Strain the liquid into a very large colander to prevent your shrimp from overcooking. Alternatively, use large slotted spoon to scoop out ingredients. Place your Low Country Boil into large serving bowls or directly onto a newspaper-covered outdoor table in true Low Country tradition!
  5. Most often served with melted butter and cocktail sauce.

 

Beverage Pairing: Cold Beer

Category: Main Dish (Seafood)

Region & Country of Origin: Lowcountry, South Carolina USA

Suitable for Diet: Gluten-Free

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