Low Country Boil
This dish is indigenous to Savannah and our lifestyle. Calling up a dozen friends for a cookout is a great casual way to entertain, especially if the food is cooked outside over an open flame (you can also use a portable gas fish cooker). Once the Low Country Boil has been cooked and drained, I like to pour it out on a table covered with newspaper.
Recipe information
Yield
serves 6
Ingredients
Crab boil (2 teaspoons per quart of water)
12 small red new potatoes
Six 4-inch pieces good smoked link sausage
6 ears fresh corn
3 pounds fresh shrimp (26 to 30 count per pound), unpeeled
Preparation
Fill a large pot with enough water to cover all ingredients. Add crab boil and heat until boiling. Adjust crab boil to suit your taste. When boiling, add potatoes and sausage. Cook on medium heat for 20 minutes. Add corn and cook for an additional 10 minutes. Add shrimp and cook for no more than 3 minutes (do not overcook!). Drain and serve with piping-hot bread and ice-cold beer.
