Thursday, July 16, 2009

Low Country Boil

Shrimp, corn, potatoes & smoked sausage.....that's a Low Country Boil. When my brother, Larry and his family came to visit over the 4th of July weekend, we made this meal. It is a fabulous dinner to make for a crowd. It's easy to make and easy to serve. My sister-in-law, Aggie, suggested it. She made it last year and loved it. See Aggie's Kitchen for her post from last year. Fun summer meal and really delicious!

Low Country Boil
Recipe by Paula Deen

1/4 pound fully cooked smoked sausage per person, cut into 1-inch pieces (I used smoked turkey sausage)
1/4 cup Old Bay seasoning, or more to taste
2 small new potatoes per person
1 ear fresh corn per person, shucked, silked and broken in half
1/2 pound large fresh shrimp per person, shell on

Fill a large pot ( I used 2 pots - I divided the ingredients up evenly) with enough water to cover all of the ingredients. Add the sausage and Old Bay seasoning (I used 1/4 cup per pot) and allow to boil for about 20 minutes so that the sausage can flavor the water. Taste, and add more Old Bay if you think you need more.

Add the potatoes and boil for about 15 minutes. Add the corn and boil about 10 minutes more. Finally add the shrimp and allow to cook for 3 minutes. Check shrimp and if it is cooked through, drain immediately and serve on an oversize platter.

"King" Larry ready for his FEAST!

Aggie made these 3 sauces to serve with the Low Country Boil. We had Tartar Sauce, Cocktail Sauce and Potato Sauce. It was really fun to dip each food item in the different sauces.

Tartar Sauce
Recipe by Paula Deen
1/2 cup chopped green onion
1/2 cup chopped dill pickle
1 1/2 cups mayonnaise
1/2 tsp House Seasoning ( mix 1 cup salt, 1/4 cup black pepper, 1/4 cup garlic powder)
1 tsp dried dill weed
In a small bowl or container, stir together all of the ingredients. Cover and refrigerate until serving time. Make about 2 cups.

Cocktail Sauce
Recipe by Paula Deen
2 cups ketchup
1 tablespoon prepared horseradish
1 tablespoon fresh lemon juice
1 tsp Worcestershire sauce
In a small bowl or container, stir together all of the ingredients. Cover and refrigerate until serving time. Makes about 2 1/4 cups.

Potato Sauce
Recipe by Paula Deen
3/4 cup mayonnaise
1/4 cup sour cream
2 cups finely chopped yellow onion
Salt and Pepper
In a small bowl or container, stir together the mayonnaise, sour cream and onion. Add salt and pepper to taste. Cover and refrigerate until serving time.


Mom's Cooking Club Lesson
: This is a great time saver meal for a crowd. It cooks all together and it is served on large platters or bowls. People can pick what they like best and there's plenty to go around. To save even more time, make the sauces earlier in the day or even the night before.


Aggie said...

I am smiling as I am reading this post...what a fun weekend and such a great meal. I wish I could pick one of those shrimps off the plate! :)

Glamorous Beauty said...

Looks great and very delicious.

Bellini Valli said...

I cameacross a low country boil through my friends in carolina:D

Lisa said...

I am dying to make this ever since I saw it on Aggie's blog.

HoneyB said...

It looks so good! I'm dying for some of that shrimp & sauce!

Helene said...

Looks so good. How can anybody resist this meal :)

A World in a PAN said...

I see in one picture that you served wine with this fantastic low Country Boil. What type of wine did you serve?

Jamie said...

To Laura from A World in a Pan: the wine we had was Francis Coppola's Pinot Grigio. Here is a link to the wine.

Anonymous said...

I don't remember how I came upon your blog...but glad I did...and I had heard of the "low country boil" but had no idea (being a yankee married to a southerner) what one was...but boy I am sure going to try it real soon...I am not a fan of Paula Dean...but have tried a couple of her recipe and been ok with them...and I appreciate your posting all this good info...see you again soon...hugs from Ora in KY

Anonymous said...
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Cindy Dy said...

It's enjoyable to learn more and more from your blog. Thanks for sharing.


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