Hello and happy Sunday!
Certain things symbolize summertime to me. Campfires, lighting bugs, Blue Moons with an orange slice, flip flops, sleeping with a fan on through the night, a bushel of crabs, ice tea brewing in a glass jar on the back porch, a Kenny Chesney new single release and low country boil.
This one pot wonder packs a mean punch of flavor and I love the ease of serving. A low country boil quite simply is a large pot of boiling yumminess, some newspapers lining a gathering table and just before the dinner bell rings, one giant pour of all ingredients, spread across a tabletop.
Typically, you reserve this dinner for a back porch evening. You pour yourself a cold one, invite over your closest friends and you sit back and pick and eat. Simple as that. My kind of meal.
My mother-in-law was the first person to introduce me to low country boil, many blue moons ago! 🙂
When Nathan, requested I make it for Father’s Day dinner, I will admit, I was intimidated. But, good golly, this meal seriously is as easy as they can come. Just like a summer night. So, after one attempt and personal declared successful attempt, I share with you!
LOW COUNTRY BOIL:
- 5 Quarts of Water
- 1 – 12 oz Bottle of Light Beer
- 1 Bag of Crab & Shrimp Boil Seasoning
- 1/4 Cup of Old Bay
- 2 T Sea Salt
- 2 Lemons (juice and rind)
- 1 Sweet Onion
- 1.5 lbs of Red Potatoes
- 5 Ears of Corn
- 2.5 lbs of Large Shrimp
- 1 Stick of Butter
- 2 T of Minced Garlic
In a large stock pot add water, beer, bag of crab and shrimp boil, Old Bay, salt and the juice of two lemons. Bring to a boil and add the lemon rinds and an onion, quartered. Reduce to a simmer for five minutes. Add potatoes and set timer for 10 minutes. Add corn and cut kielbasa and cook for five minutes. Add shrimp and cook for three minutes.
Melt one stick of butter. Once melted, add minced garlic and mix well.
Drain the ingredients leaving a bit of liquid in the bowl. Pour the melted butter and garlic over ingredients and serve.