"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Georgetown Boil Recipe

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This recipe for Georgetown Boil, by , is from The Rogers' Girls Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jackie & Roger Oren
Added: Friday, October 26, 2007


2 1/2 gals water
1/2 cup Kosher salt
1 tbsp pepper
1 pkg dry crab boil
1 tsp poultry seasoning
1 tsp garlic salt
1 tsp onion powder
8 red potatoes cut in half
5 ears of corn cut in thirds
3 keilbalsa cut in 1 1/2" pieces
3 polish sausages cut in 1 1/2" pieces
1/2 lemon
1 sweet onion peeled and cut into quarters
2 lbs uncooked shrimp

In a large stock pot fitted with a basket (we use our turkey deep fryer) add water and stock ingredients. Bring to a boil. Add potatoes, cook 5 min. Add corn and onions. Cover and bring back to a boil for 5 mins. Add the sausage and lemon, cover and boil 5 minutes. Add the shrimp, cover and turn off heat. Depending on the size of the shrimp, let set for 5 to 15 minutes.

Personal Notes:
Personal Notes:
To serve, line table with newspaper then butcher papers (wax side down). Lift the basket from the stock and drain. Dump the basket ingredients directly on the paper. Serve with melted butter and french bread.
It tastes even better when you share it with your most treasured friends.




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