Low Country Boil (also known as Frogmoure Stew) Recipe
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Category: |
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Ingredients: |
Ingredients: A large pot (I used an 8 QT pot)
Zatarain’s crab boil seasoning bags or Old Bay
newspaper
lots of paper towels
salted butter
2 lbs. raw de-veined shrimp (I left the tail on, feel free to buy the tails already off)
16 oz. smoked sausage (like a kielbasa style) or Andouille Sausage
1 1/2 lbs. red potatoes
4 ears corn on the cob, husk removed and cut in thirds
4 lemons quartered
Baguette (optional but I love to have a bread option – specially to dip in the butter!)
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Directions: |
Directions:Go ahead and cut your smoked sausage into about 1-inch slices. Slice the red potatoes in half if they are large. Cut the corn cobs into thirds to make them smaller so they cook faster.
Bring the potatoes, sausage, corn, lemons, and crab boil seasoning packet to a boil and keep on a rolling boil for 25–30 minutes or until the potatoes and corn are tender (boil them longer the larger the batch).
Bring the boil to a very low simmer and add the shrimp and cook for the last 5 minutes or until they are pink. Once the shrimp are pink, remove from heat and drain the water.
If you want to be fancy, then serve this dish on a platter but it the tradition is to serve it on newspaper (see personal notes).
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Personal
Notes: |
Personal
Notes: This dish is great for an outdoor party where you can line a picnic table with newspapers, throw the boil on the table, and tell everyone to dig in! Keep butter, hot sauce, and more of your favorite Cajun seasoning at hand for additional flavor. Don't forget to make some homemade cocktail sauce for dipping and of course the baguette.
We made this for a family vacation in Myrtle Beach and everyone loved it. The main point is to enjoy this meal and a good time! This is all about family and good food. Everyone breaking bread (or shrimp) together, getting their hands dirty, laughing, making memories and having a great time. Enjoy!
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