If you are thinking of some exciting moment with family members or you have a party and you want to impress your guests, then it is time to check what the old age tradition has to offer. Described as a one pot wonder, the low country boils is the perennial favorite of most states on the south coast. In fact, it has been described as the southern coast equivalent to a New England clambake due to its traditional role and cultural significance.
It offers a more exciting way of bringing people together during the important days like the Memorial Day weekends, during the birthdays, graduation parties and all other gatherings where you get to meet your loved ones and share memorable moments. Today, there are several recipes, some of which are great. This helps accommodate tastes and preferences of all people.
The main ingredients include the potatoes, the corn on the cob, the sausage and fresh shrimp with shells on. Each of these varies depending on the size of the crowd. In order to make 16 pounds of the boil, you need 5 pounds of whole potatoes (new) cut into quarters, 3 pounds of corn cut into thirds or halves, 3 pounds of sausage each cut into 2-3 long inches, and 5 pounds of fresh shrimps with shells on.
Additional ingredients include crab boil (3-ounce), 1 lemon (cut into two halves), fresh crawfish (2 pounds) and a bottle of pale beer. There can be a cocktail sauce, tartar sauce, and even hot sauce among others. This makes a boil that can serve 30-40 people.
As such, the 16 pound boil takes whole 5 pounds whole potatoes (preferably Yukon Gold varieties) cut into halves, 3 pounds corn on the cob with husks and silk removed and broken in halves, 3 pounds smoked or kielbasa sausage cut into 1-2 inch pieces and 3 pounds fresh shrimps with shells on.
The other ingredients that may be present in one recipe and not the other include the onions, garlic cloves, lemon, crab, fresh crawfish and several others. You may prefer to go for the cocktail sauce, the tartar sauce, and the hot sauce and serve with the bear. For seasoning, Old Bay is most commonly preferred.
The boil is very simple to cook, you just fill a 30-quart pot or any other pot that you choose half full of clean water, and add your seasoning; in this case two ounces of the Old Bay will do. After you heat the water to boiling point, add potatoes first. Boil for additional 15 minutes and then drop in sausages. This is followed by 5 minutes boiling after which you should add corn and cook 3 more minutes before finally adding shrimp. Within two minutes, the shrimps turn pink and start floating meaning that the meal is ready.
There exist several recipes out there and all can work, as such, be flexible and try anything that appeals to your sense of taste. The country boils is all but fun, and this starts from preparation. A picnic table allows the people to slow down when peeling the shrimp, which in turn allow them to enjoy the meal and offer a great bonding experience.
It offers a more exciting way of bringing people together during the important days like the Memorial Day weekends, during the birthdays, graduation parties and all other gatherings where you get to meet your loved ones and share memorable moments. Today, there are several recipes, some of which are great. This helps accommodate tastes and preferences of all people.
The main ingredients include the potatoes, the corn on the cob, the sausage and fresh shrimp with shells on. Each of these varies depending on the size of the crowd. In order to make 16 pounds of the boil, you need 5 pounds of whole potatoes (new) cut into quarters, 3 pounds of corn cut into thirds or halves, 3 pounds of sausage each cut into 2-3 long inches, and 5 pounds of fresh shrimps with shells on.
Additional ingredients include crab boil (3-ounce), 1 lemon (cut into two halves), fresh crawfish (2 pounds) and a bottle of pale beer. There can be a cocktail sauce, tartar sauce, and even hot sauce among others. This makes a boil that can serve 30-40 people.
As such, the 16 pound boil takes whole 5 pounds whole potatoes (preferably Yukon Gold varieties) cut into halves, 3 pounds corn on the cob with husks and silk removed and broken in halves, 3 pounds smoked or kielbasa sausage cut into 1-2 inch pieces and 3 pounds fresh shrimps with shells on.
The other ingredients that may be present in one recipe and not the other include the onions, garlic cloves, lemon, crab, fresh crawfish and several others. You may prefer to go for the cocktail sauce, the tartar sauce, and the hot sauce and serve with the bear. For seasoning, Old Bay is most commonly preferred.
The boil is very simple to cook, you just fill a 30-quart pot or any other pot that you choose half full of clean water, and add your seasoning; in this case two ounces of the Old Bay will do. After you heat the water to boiling point, add potatoes first. Boil for additional 15 minutes and then drop in sausages. This is followed by 5 minutes boiling after which you should add corn and cook 3 more minutes before finally adding shrimp. Within two minutes, the shrimps turn pink and start floating meaning that the meal is ready.
There exist several recipes out there and all can work, as such, be flexible and try anything that appeals to your sense of taste. The country boils is all but fun, and this starts from preparation. A picnic table allows the people to slow down when peeling the shrimp, which in turn allow them to enjoy the meal and offer a great bonding experience.
About the Author:
Low country boils make crayfish cooking a whole lot faster. To order a pot online, use this link http://www.cajunrocketpot.com and reach our shop now.
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