Today, we are going to throw a Low Country Boil. Low County Boils are a casual and easy way to entertain and feed guests.
The rule of thumb for making a low country boil is that the bigger the crowd, the bigger the pot needs to be.
4 pounds small red potatoes
5 quarts water
1 (3 ounce) bag of crab boil seasonings
4 tablespoons Old Bay
2 pounds andouille sausage, cut into 1/2 inch pieces
6 ears of corn, halved
4 pounds large, fresh shrimp-peeled and deveined
Add the potatoes to large pot, and then five quarts of water and seasonings. Cover pot and heat to a rolling boil; cook 5 minutes. Add sausage and corn, and return to a boil. Cook ten minutes or until potatoes are tender.
Add shrimp to pot; cook 3-4 minutes or until shrimp turn pink. Drain. Serve with cocktail sauce. Serves 12.
Decor- Spread newspaper over the top of your table(s) for use as a tablecloth. LCB are perfect for any setting but are particularly great outdoors, less mess for you! There is no need for a plate, the traditional way to eat is straight off the table. For accent lighting, I like to drop a tea light into a mason jar and put several of these around. Gerber or Shasta daisies are the perfect flowers for this occasion.
Music- An Ipod mix of something soft and a little country, such as Lyle Lovett, Nickel Creek, EmmyLou Harris and Robert Earl Keene.
Drink- Abita Amber. This drink pairs well with spicy food. I would also serve individual coke glass bottles and homemade lemonade for those who do not wish to drink alcohol.
*Beautiful image from MarthaStewart.com.