A good Low Country Boil is probably one of my most favorite meals around (we served it at our rehearsal dinner...as did my brother at his.) Now there are as many different receipts for Low Country Boil as there are states below the Mason Dixon, and growing up going to the beach mostly in South Caroline we actually called it Frogmore Stew, but the delicious results are the same. Fresh ingredients, combined with a little Old Bay seasoning and cooked to perfection. On our most recent trip down to Georgia we went to a Low Country Boil dinner, done up Sea Island style...that is to say, perfectly relaxed yet chic. Located on Rainbow Island at Sea Island, the dinner overlooked the Black Banks river and the gorgeous marsh. Complete with a band, corn hole games and the most delicious spread I have seen in a long time. And while the mallets were useful for cracking the crabs, they were somewhat deadly in the hands of a 3 year old.
My clinching hand reaching for my 3 year olds as I am trying to photograph the crab and she is about to go to town on it. She loved it, only to then start crying thinking we were going to make her eat it whole.
My mom's recipe for Low Country Boil/Frogmore Stew
• 6 qts water
• 3/4 cup Old Bay Seasoning
• 2 lb.new red potatoes
• 2 lb andouille sausage links, cut into 2 inch pieces
• 8-12 ears corn - husked, cleaned and quartered (depending on how much corn you like)
• 4 lb. large fresh (local) shrimp, unpeeled
- Bring water and Old Bay Seasoning to boil in a large stockpot.
- Add potatoes and cook for 15 minutes. Add sausage and cook for 5 minutes more. Add corn and cook for another 5 minutes. Stir in the shrimp and cook until shrimp are pink, about 5 minutes. Drain immediately and serve.
How easy it that?!?! It is so great for large parties and the last days of August.