"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

Low Country Boil Recipe

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

Contributor:  
Contributor:  
Erin Glogowski

Category:
Category:

Ingredients:  
Ingredients:  
.
-3 lbs large raw shrimp in shell, heads removed
-1 large andouille sausage, sliced crosswise
-1 large smoked sausage, sliced crosswise
-baby red potatoes, 2 or 3 per person
-fresh corn cobs, 1 per person, cut into fourths
-1 small white onion, peeled
-1 lemon, sliced
-1 package Zatarain's Crayfish, Shrimp, and Crab Boil Seasoning
-4 bay leaves
-red pepper flakes
-Tony Chachere's Creole Seasoning
-salt
-olive oil
-hot sauce, butter, and lemon wedges, for garnishes.

Directions:
Directions:
Pour a few tablespoons of olive oil in a large pot. Put the sliced sausages and onion in and let them brown, shaking the pot to toss them. Add the Zatarain's, red pepper flakes, and bay leaves. Stir them around to release their fragrance a little. (Zatarain's boil is mostly a mix of coriander seeds and mustard seeds, which you could just mix together yourself if you don't have Zatarain's). Fill the pot with water, leaving enough room for the remaining ingredients, bring to a boil.

Add the lemon and the potatoes and boil until they are almost fork tender, approx 8 minutes. Add a few pinches of salt and sprinkle a layer of the Chachere's Creole over the top. Add the corn and let it come to a boil again. Add another pinch of salt the shrimp and boil until they cook through and turn pink, just a few minutes. Toss the contents of the pot in a strainer in the sink, just like when you cook pasta.

Serve on a huge platter, or outside over a pile of newspapers on a picnic table, with Tabasco or other hot sauce, lemons, and butter on the side.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 Hour.

 

 

 

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