It’s a warm summer night, you’re surrounded by a multitude of friends and family, and everyone is ready to eat! What could you possibly prepare that would not only feed, but satisfy the large group of people you are entertaining, while still allowing you to enjoy their company?
How about a Lowcountry boil?
Originally called Frogmore Stew, this one-pot wonder, was the result of National Guardsman, Richard Gay needing to feed a group of 100 hungry soldiers. Gay used his family’s recipe, which was later named by the soldiers after Gay’s hometown of Frogmore, South Carolina.
A Lowcountry boil consists of a few simple, yet superb ingredients…shrimp, sausage, potatoes, and corn-on-the-cob. Nontraditional Lowcountry boil items can also be added, such as clams and crab legs.
Grab a stockpot and get started! While the pot is boiling, be sure to set your table with newspaper (to cover your table top), cocktail sauce, and melted butter set aside for dipping.
Lowcountry Boil
4 pounds small red potatoes
5 quarts water
1 (3-ounce) bag of crab boil seasoning
4 tablespoons Old Bay seasoning
2 pounds kielbasa or hot smoked link sausage, cut into 1½-inch pieces
6 ears of corn, halved
4 pounds large fresh shrimp (peeled and deveined optional)
Add potatoes to large pot and then add 5 quarts water and seasonings. Cover pot and heat to a rolling boil; cook 5 minutes. Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender.
Add shrimp to stockpot; cook 3 to 4 minutes or until shrimp turn pink. Drain. Serve with cocktail sauce.
Serves 12
(Recipe courtesy of Coastal Living magazine)
**The rule of thumb is the larger the crowd, the larger the pot!
***If you are staying in the tri-villages, head on over to Austin’s South Island Seafood in Rodanthe for delicious fresh shrimp or Risky Business Seafood on the south end of the island. There are a few produce stands located along Hwy 12, as well for hand selecting the perfect ears of corn for your feast.
ENJOY!