If you love shell fish, you will love this recipe for a low country boil. I was first introduced to the term about 2 years ago when Barbi moved to Savannah. Having lived in the upstate for over 40 years, I was not familiar with a low country boil. You need to have an understanding of the geography of SC to know about such things. You see, our state is divided into 3 regions: the upstate (my home), the midlands, and the low country, or the beach. I love the upstate. I need the beautiful trees and green grass and lovely flowers and the change of seasons. The low country is a great place to visit, but I personally, wouldn’t want to live there! The beach is fine for a few days, but after that, I am ready to leave. Not so for the rest of my family. I think that they all could live there year-round.
Anyway, back to the boil….my hubby recently saw a cooking show on TV with a Low Country Boil as the featured dish. Since he loves seafood, he wanted to give it a try. My boys also enjoy shrimp and were eager to try it. As you can probably guess, I am not a fan of seafood. Growing up, I was the odd kid in my family who always ordered chicken when we went out to a seafood restaurant. I can tolerate some fish, but not shell fish. Don’t know why…just never had a taste for them.
I told the hubby that I would be glad to purchase what he needed to make the boil, but he would have to do the cooking. He was quite happy to! The procedure is really quite simple. Just throw everything into one large pot of boiling water and let it cook until it is done. Yep, that’s about it.
The amounts given here are rather general. Hubby didn’t measure anything, and this makes enough to feed a small army. Cut back if you don’t want a gallon of leftovers!!
3-4 quarts of water
3 lbs. jumbo shrimp, uncooked and in shell
2 lbs. large clams
1 shrimp/clam spice bag
6-8 ears of corn cut into 2-3 inch pieces
3-4 lbs new red potatoes, unpeeled
1 red onion, cut into 8-10 pieces
1 yellow onion, cut into 8-10 pieces
6-7 chili peppers, cut up
3-4 jalapeno peppers, cut up
salt to taste, about 3 tbsp.
2 lemons cut into fourths
1/2 to 1 lb. sausage links, cut into bite-sized pieces
2-3 sticks butter
1 tsp. hot sauce
Bring water to a boil in a large cooking pot. (My man used the pot I normally use for a boiling water bath when I do canning.) Add everything except the shrimp, clams, corn, butter, and hot sauce and return water to boiling. Cook until potatoes are tender. Add the shrimp, clams, and corn and cook just about 7-8 minutes longer.
Serve up in large soup bowls.
In a separate sauce pan, melt the butter and stir in the hot sauce. Use butter sauce for dipping the shrimp and clams.