Low Country Boil

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Low Country Boil Saturday!

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We had a beautiful sunny Saturday this weekend! It was a welcome reprieve after all of the rain and cold. We were also happy because my husband was home! He’s a train conductor, and it’s not too often that he has a Saturday off work. Since he was home this weekend, he decided to do a low country boil. He does an excellent job of preparing everything, and believe me, our children are just as good at eating it! So, our whole family got together and had a wonderful time. We bought a Camp Chef stove last fall, and it’s been wonderful for outdoor entertaining.

Amazon has a wonderful price on this stove and with Amazon Prime, you can get yours in two days!

Here are some other posts you may enjoy.

• Wild Rice Soup
• Turkey Mushroom Bake
• Easy Sausage and Egg Breakfast Casserole
• Chicken and Rice Casserole
• Garlic Dill Potatoes
• Homemade Broccoli Casserole
• Southern Sweet Tea
• Italian Cream Cake
• Coconut Cream Pie

Our three year old grandson was so cute chowing down on boiled shrimp. (But then again, I always think he’s cute…) We have so much fun doing this with our family, that I decided to share it with all of you. It’s really simple, with very little preparation.

Southern Fun At Its Finest!

Many times when this is served in the South, red & white checkered tablecloths are spread over picnic tables. Then the low country boil is drained and spread out on the tablecloth. It’s a lot of fun!

Easy Prep & Clean Up

We typically boil 10 lbs. of med size shrimp. 3-5 lbs. of Yukon Gold potatoes. 6-8 ears of corn, as well as the onions and sausage. This feeds all seven of the adults in my family, as well as our 19 month old grandson. We almost always have a little bit left over. Because this is a one pot meal, clean up is a breeze! One thing you need to be aware of. Shrimp hulls should not be thrown in the trash can until trash day. The smell is horrific! (Unfortunately I learned this the hard way! Yuck!) I now put all of the shrimp hulls in a doubled plastic grocery bag and freeze them until trash day.

We couldn’t have a low country boil without Zatarain’s Shrimp & Crab Boil and Old Bay Seasoning! The shrimp & crab boil comes in a liquid or a dry mix. We prefer the liquid. It seems to have a stronger flavor than the dry mix. Old Bay Seasoning is a fantastic addition to the shrimp & crab boil. You can omit it if you can’t find it at your local grocery, but I strongly recommend using it if it’s available.

Shrimp Boil, “al fresco”

Once all of this is cut up and prepped, it’s just a simple matter of adding it to the pot at the correct time. My husband loves to make this for our family any time of the year, but his favorite is when the weather is nice enough to eat on our back porch. We love dining outdoors, and do at every opportunity! On that note, I found out something really funny. In America, we go to a restaurant and ask to dine “al fresco,” when we want to eat outside. However, if you say that in Italy you may get some really funny looks. There, the phrase literally means, “in prison!” 🙂 Whether you decide to eat outside or not, I know you’ll enjoy this recipe.