The South Carolina Low Country is known for its rich history, beautiful architecture, and its delicious food! A good Low Country Boil is one of my family’s favorites. We don’t have it often so it’s a drooling, mouth-watering treat when we do have it.
To give you an idea of how much we love this, here is a conversation I had with my baby daughter:
ME: Want to do a low country boil tonight?
DAUGHTER: If there ever comes a time that I say no to that question, grab the gun and a shovel.
3 pounds shrimp, in the shell
2-3 pounds crab legs
2 pounds crawfish
2 packages smoked sausage, cut into 2 inch pieces
3 pounds small potatoes (I used a combination of red and purple)
4 ears corn on the cob, cut into pieces
2 large onions, cut into large chunks
3 lemons, quartered (plus more for serving)
1 prepackaged bag Old Bay Seasoning (more if you like it spicy, which I do)
1 750ml bottle white wine
4 quarts water
In a very large pot bring the wine, water, Old Bay, lemons, and onions to a boil.
Add the potatoes, sausage, and corn on the cob. Cook for 15 minutes or until they are just knife tender. Place all the seafood into the pot and continue cooking for 3-4 minutes until the shrimp have just turned pink. DO NOT OVERCOOK! There are few things worse than overcooked shrimp.
Strain (reserving the stock if you want to pressure can it for later use) and dump, literally, everything onto kraft paper or newspaper in the center of your table. No dishes!!
I served garlic crostinis with this, but very little of it was eaten. We were too busy eating all the good stuff!
Most recipes with this quantity of ingredients would say it serves 8, maybe 10. I served 6 and had very few leftovers.