Living in South Carolina, one of the traditional dishes in our state, albeit a bit closer to the coast than we are, is Low Country Boil. In some areas it may be called Frogmore Stew or Shrimp Boil but here it is Low Country Boil and we love it. In fact, we made it for our care group luncheon yesterday. All you need to serve with it is some hot crusty French Bread and a salad, which is what we had. Delicious!
Low Country Boil
Large stock pot
Old Bay Seasoning - 2 teaspoons per quart of water
12 (or 2-3 per person) red new potatoes
6 4-inch pieces smoked link sausage (we use Oscar Myer Smoked Turkey Sausage - it cuts way down on the fat but still taste delicious)
6 ears of fresh or frozen corn
3 pounds of shrimp (around 26-30 pcs. per pound) - the recipe calls for unpeeled fresh shrimp. If we use fresh, Stan wants them peeled and deveined but with the tails on and if we use frozen, we buy uncooked deveined and peeled with tail on.
Fill a large pot with enough water to cover all ingredients. Add Old Bay and heat until boiling. Adjust crab boil to suit your taste. When boiling, add potatoes and sausage. Cook on medium heat for 20 minutes. Add corn and cook for time more minutes. Add shrimp and cook for no more than three minutes (do not overcook the shrimp or it will get a rubbery consistency). Drain and serve with hot crusty bread, drawn butter and a good spicy cocktail sauce.
The traditional way of serving this is to spread newspaper on a long table, drain and pour down the center of the table. Each person eats what is in front of them at the table. Now plates needed. However, I am a germaphobe and will not ever want to do this. :)
I am sad I did not take pictures yesterday while cooking but with 8 people in the house, I was preoccupied and busy! It was great!