"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Low Country Boil Recipe

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This recipe for Low Country Boil, by , is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lucinda Lautz
Added: Wednesday, August 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 ears of fresh corn
2 lbs red potatoes
4 chicken breasts
1 lb spicy cased sausage such as Cajun or spicy Italian
1 1/2 lbs or 18-20 count peeled and deveined fresh shrimp

Directions:
Directions:
Serves: 4-6
Preparation Time: 1 hour (This includes cooking time)

In a 3 gallon pot begin your boil by simmering chicken breasts for 15 minutes. (The chicken breasts should have enough water to cover plus 1 inch.) Add salt and pepper to taste. Next, add potatoes and sausage with enough water to cover plus 1 inch. Medium boil for 10 minutes or until potatoes test just tender. Break corn into halves and add to boil with enough water to cover plus 1 inch. Boil for 10 min. Turn off heat. Prepare large serving platter. Add shrimp for no more than 2 minutes. Drain pot and place boiled ingredients on platter. Serve immediately.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour including cooking time
Personal Notes:
Personal Notes:
I love serving this to guests on Amelia Island, Florida which is the very southern tip of Southeastern Atlantic low country. Serve with corn bread, honey, Tabasco sauce and okra pickles, plus a big glass of ice cold sweet tea.

 

 

 

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