Low Country Boil
In the Carolinas, this party recipe is called a Frogmore Stew and in Georgia a Low Country Boil. But whatever the coastal classic is called it's a fun and easy meal for a group.
- 12 cups water
- 12 cups beer
- 1 Tbs. Kosher salt, more later, to taste
- 4 stalks celery, cut in 3-inch pieces
- 4 bay leaves
- 3 lemons, quartered, squeezed
- ½ cup Old Bay seasoning
- 1 Zatarain Crab Boil packet (2 if wanting more spice)
- 4 cloves garlic
- 2 onions, quartered
- 4 lbs. small red potatoes, halved, unpeeled
- 12 ears fresh corn, cut in quarters
- 3 lbs. andouille sausage or other smoked sausage
- 4 lbs. large, fresh or frozen (deveined) shrimp
- In the largest pot you've got, heat water and beer to boiling and add bay leaves, lemons quartered and squeezed and tossed into the pot. Add Old Bay seasoning, Zatarain pouch (or use liquid variety for even more intensity) and garlic. Bring back to boil and let simmer for 15 minutes.
- Add the onions and potatoes. Return to boil and cook 15 minutes.
- Add corn chunks and sausage. Return to boil and cook 5 minutes.
- Add shrimp and cook for 3-4 minutes or until shrimp turns pink.
- Drain, discarding liquid, Toss out on paper-covered picnic table or large platters and drizzle with melted butter, if desired. Salt as needed.