Low Country Boil
Our low country meal makes the perfect meal to enjoy at any weekend gatherings. Paired with a creole remoulade you don’t want to skip out on this one.
Ingredients:
Boil:
1 tablespoon seafood seasoning (such as Old Bay), or to taste
5 pounds new potatoes
3 (16 ounce) packages cooked kielbasa sausage, cut into 1-inch pieces
8 ears fresh corn, husks and silks removed
5 pounds whole crab, broken into pieces
4 pounds fresh shrimp, peeled and deveined
Remoulade:
1 1/4 cups mayonnaise
1/4 cup mustard (Creole mustard if possible)
A tablespoon of sweet paprika
1 to 2 teaspoons Cajun or Creole seasoning, divided
2 teaspoons prepared horseradish
1 teaspoon pickle juice (dill or sweet, your preference)
1 teaspoon hot sauce (preferably Tabasco) 1 large clove garlic, minced and
smashed
Directions:
- Boil:
- 1. Heat a large pot of water over an outdoor cooker, or on the stovetop over medium-high heat. Add seafood seasoning to taste and bring to a boil.
- 2. Add potatoes and sausage and cook for 10 minutes. Break corn ears in half; add corn and crab and cook for another 5 minutes.
- 3. Add shrimp when potatoes are almost tender and everything else is almost done; cook until shrimp are just cooked through, 3 to 4 minutes longer.
- 4. Drain off and discard the water. Pour the contents out onto a picnic table covered with newspaper.
- Mix all the ingredients:
- 1. Mix all the ingredients together in a medium bowl. Start with 1 teaspoon of the Cajun or Creole seasoning and add as much of the remaining teaspoon to taste.
- Chill the remoulade:
- 2. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.
