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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Georgetown Boil Recipe

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This recipe for Georgetown Boil is from The Rogers' Girls Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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