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Low-Country Boil

Low-Country Boil

Serves: 6-8

Ingredients

  • 2 Tbsp vegetable oil
  • 6 cloves minced garlic
  • 1-1/4 cups white pearl onions
  • 28 oz. diced tomatoes (fresh or canned
  • 6 cups water
  • 1 bay leaf
  • 2 lemons cut in quarters
  • 2 Tbsp of seasoning like Old Bay seasoning
  • 1 Tbsp cajun seasoning
  • 4 dashes of hot sauce like Tabasco
  • 2 dozen little neck clams
  • 2 lbs. U-15 shrimp (peeled and deveined)
  • 2 ears of yellow corn (husked and cut in 3rds)
  • 1 pound smoked andouille sausage (cut into 1 inch pieces)
  • 1 pound baby red bliss potatoes (cut in half)
  • 1 pound medium stone crab claws
  • 1/4 cup chopped parsley to garnish Loaf of fresh crusty bread

Preparation

In a large stock pot, heat 2 Tbsp vegetable oil and sauté minced garlic and pearl onions until onions are translucent.

Add the smoked andouille pieces and continue to sauté for 2–3 minutes or until golden brown.

Add diced tomatoes, Old Bay, Cajun seasoning, Tabasco, bay leaf, and water to stock pot and bring to a boil.

Once water has reached a boil, add potatoes and cook for about 10 minutes.

Once potatoes are almost fork tender add corn, crab legs, lemons and clams and return to a low boil for 10 minutes or until all clams are fully opened.

After little neck clams are opened, add shrimp and return to a boil for 3–4 minutes. Once shrimp turn pink, take off stove and you will be ready to serve.

Drain through a colander and reserve liquid for serving.

Serve with a crusty loaf of bead on a platter or a bed of newspaper and enjoy.

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