There a whole lot a recipes for Low County Boil and they’re all good (or pretty good). But here’s a recipe I got from “young salt” on the Georgia coast. In 1978 I attended a Jaycee meeting in Savannah and they had the lids rattlin’ on 4 huge pots sitting on 4 gas cookers. When it was time to eat they drained and dumped huge piles of shrimp, blue crab, sausage, pototates, corn and onions on newspaper covered tables. We’re just 60 miles away but it was our first Low Country Boil. I found the chief cook here’s what he told me . . .
- 1-2 bags Old Bay Crab Boil
- 4-6 squeezed lemons cut in half, half
- 2-4 Bay leaves
(The following quanitites are per person. Adjust accordingly to your group)
- 4 – red potatoes a little bit bigger than a golf ball
- 1 – small onion, peeled, left whole
- 1 – ear sweet corn, husks and silks removed, cut in half
- 2 – 4-in. pcs. of Hillshire Farms Kielbasa sausage (about 1/2 lb.)
- 1/2 lb. lg. Georgia white shrimp (or whatever you have but need to be large)
Fill large stock pot 1/2 to 2/3 full tap water. Add first 3 ingridents plus salt and red potatoes. Bring to rolling boil. Add onions, wait 6 minutes. Add sausage and corn, wait 6 minutes (make sure back to a boil). Add shrimp, cover, turn off heat, wait 3 minutes, drain off water and pour onto pic.
Sprinkle with Old Bay Seasoning (optional)
Note: Snow Crab legs and Blue Crabs can be substituted for or use in addition to shrimp.
Dipping Sauce for shrimp and sausage:
- 3/4 – cup ketchup
- 1 – cup mayo
- 1 – T worchestershire
- 1 – T sugar
- 2 – T Paprika
- 6 – dashes Texas Pete or Tobasco