low country boil recipe

by karen krause, aka “the appreciator’s”  stepmom

having lived in south carolina for a few years, this recipe represents traditional low country cooking.  it was my quick and easy solution for a casual dinner party, not much fuss, prepare in a big pot, add cole slaw and piping hot bread and finish with peach cobbler.

fill a large stock pot 2/3 full of water

add 3-4 tablespoons old bay seasoning

16 small red new potatoes

8 ears fresh corn (i break in half)

2 1/2 pounds kielbasa sausage, slice into one inch pieces

2 pounds xl fresh shrimp, unpeeled

bring water and seasoning to a rolling boil in large stockpot
add potatoes, return to a boil and cook uncovered, 10 minutes
add sausage and corn and return again to a boil and cook 10 minutes or until potatoes are tender
add shrimp to pot, cook 3 minutes or until shrimp are pink, careful not to overcook
drain off stock, toss with butter and serve on a huge platter over newspapers spread atop your table

tip from me to you-often times rather than buying shrimp by the pound, i calculated approximately how many shrimp servings per person, perhaps 6-8 xl depending on the appetites of your guests