LOWCOUNTRY BOIL

Having grown up in Savannah I love a good lowcountry boil or oyster roast. The beauty of  lowcountry boil (or frogmore stew) is that you can do it year round. Last night I made it for just little ole me, but this recipe is good for up to 4 people.  Any more than that and you may want to opt out of the crab…unless it’s in your budget.

For a mini batch you start with a large pot of water and add the following:
Bring old bay, hot sauce, smashed garlic, lemon halves and potatoes  to a boil and boil for about 5 minutes. The  sausage and corn are then added and cooked for about 10 minutes. Then the shrimp and crab legs (about 2 per person) are added and cooked for about 4 minutes or until shrimp turn pink.

For a big group/outdoor party you will need a gas burner and a large pot (think turkey fryer). Oh, and lots of newspaper.  Use the same basic recipe and you want about a 1 lb of lowcountry boil per person or 1/2 lb if you are serving side dishes

We invested in these little plastic baskets (you’ve seen in restaurants) and used newspaper for lining. I utilized them again for a hotdog party.


Most of the time I’m enjoying my Lowcountry Boil on a plate in my living room, but every now and then I have the pleasure of emptying a big pot on an even bigger table.
Feels like home.

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