January 31, 2018

Low Country Boil

Fill a large pot of water so that about 2 inches of the bottom of the pot
is filled with warm-hot water. Add a cap full or about 5 TBSP of old bay right
into the pot.  Here is a suggestion of what items to out into your pot. I say
suggestions because it's really what your group likes. Typically it's going to
be seafood, sausage and root veggie friendly.  Once your pot starts to boil,
add your ingredients from heartiest to least heartiest.
eg: add the potatoes and carrots first, then mussels, crabs along with
other items with shrimp being last, when the shrimp changes color -
you know it's time to roll out that brown paper or even newspaper.
It's going to be about 30 minutes but it depends on how much you are low boiling.

Here's a list of starters: (again, it's your group's preference)
1 lb of beef sausage
2 onions cut in half for flavor
1-2 lbs of shrimp, with shell on for best flavor (yes, you peel them at the table)
1-2 pounds of baby potatoes cut in half or in quarters
1 lb (1 bag) of baby carrots
1-2 bell peppers for flavor
1 corn on the cob per person
    (cut in half or thirds for easier eating and quicker cooking)
1-2 lbs of mussels
1-2 lbs of clams
desired amount of crabs
3-4 lemons cut in half for the acidity and flavor
mini hot dogs to make it a little more kid friendly

Here are some pictures of different low country boils I've done.

Zestfully,  private party chef Yoon