Lowcountry shrimp and crab boilie

Complexity: easily
Servings: 6 - 8
Lowcountry boilies are a seafood and vegetable dish traditionally found in the American South, particularly in the state of South Carolina (the Lowcountry region). Boilies are typically cooked in a huge pot in the backyard for a large crowd, then drained, the contents of the pot are dumped onto a newspaper-lined table, and the crowd gathers around to enjoy a bottle of beer. What does a Lowcountry boilie look like on the table? It's a mouthwatering spread of shrimp, crab, new jacket potatoes, corn on the cob, and thick slices of smoked sausage—an essential ingredient that imparts a unique flavor—all eaten with the hands, seasoned with hot sauce or lemon juice.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 packages of 450 g Polish sausage, cut into 2.5 cm thick circles.
- A few tablespoons of seafood seasoning, such as Old Bay (to taste)
- 1.3 kg of new potatoes
- 8 ears of fresh corn, husked and broken into 2-3 pieces
- 1.8 kg frozen crab legs
- 1.8 kg fresh shrimp in shells
We recommend
Cooking the dish according to the recipe:
- Heat a large pot of water indoors or outdoors over medium-high heat. Add seafood seasoning to taste and bring to a boil. Add the potatoes and sausage and cook until the potatoes are tender, about 10 minutes. Add the corn and cook until tender, about 5 minutes more. Add the crab and cook for another 5 minutes. Add the shrimp and cook until pink, another 3-4 minutes.
Author of the recipe - Kardea Brown is a television chef and cookbook author.
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