There’s no better way to kick off summer than gathering friends and family around for a low country boil! From the casual backyard atmosphere, to the ease of setup and cleanup [not to mention the delicious food], hosting a low country boil is a great way to celebrate the season!
And hosting one just got even easier…
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The great thing about a low-country boil is that the food is what makes the table setting! Either throw down some brown kraft paper and pour the cooked food directly onto the table, or do like we did, and set it out in a few large trays! Set each place setting with a disposable food tray, silverware, and napkin, place plenty of paper towels or wet wipes around, and tell them it’s time to eat!
If you’re looking for great drinks for a group that come together quickly look no further than this post!
Low Country Boil
-
4
qt
hot water -
1
red or yellow onion, cut into 4-6 wedges -
1
garlic bulb, halved -
1/2
cup
Old Bay Seasoning -
1 1/2
Tbsp
fresh thyme leaves [or 1 1/2 tsp dried] -
1 1/2
lbs
red potatoes, quartered - salt and pepper to taste
-
4
ears
corn husked, cut onto fourths -
14
oz
andouille sausage, sliced into 1-inch pieces -
1 1/2
lbs
shrimp, deveined, peeled -
6
Tbsp
unsalted buter, melted -
2
Tbsp
fresh lemon juice -
2
Tbsp
minced fresh parsley
-
Fill a large pot (about 12 quart) with 4 quarts water. Stir in onion, garlic, Old Bay seasoning, and thyme. Bring mixture to a boil over medium-high heat.
-
Add potatoes and season with salt (I use 1 Tbsp). Let cook until potatoes are about nearing tender, about 10 – 15 minutes.
-
Add corn and continue to cook 3 minutes. Add sausage and cook 4 minutes longer.
-
Gently stir in shrimp and cook until just opaque and pink, about 1 – 2 minutes.
-
Drain mixture (you can reserve 1/4 cup of the broth if you’d like for serving). Spread over an extra large serving platter or a baking sheet.
-
Drizzle with butter and lemon juice. Sprinkle with parsley, Old Bay seasoning and pepper to taste, and serve warm.
Some things you may need…
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