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Lowcountry boil
A hearty mix of seafood, potatoes, corn and sausage makes for a messy but satisfying dish.
Photo by Karen Hermann
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Stockpot insert
A large stockpot with a pasta insert makes it easier to prepare a serve a Lowcountry boil. See the tip below.
Photo by Belinda Smith-Sullivan
Serves 6
1 packet crab-boil seasoning
2 tablespoons seafood seasoning (your favorite)
1 lemon, quartered
6 whole garlic cloves, peeled
2 pounds small red potatoes, cut in half
6 ears corn, shucked and cut in half
1 pound smoked sausage, cut diagonally into ½-inch slices
1 pound crab legs
1 pound shrimp, peeled and deveined, tails on
Fill a large stockpot half full with water. With the pot over medium-high heat, add seasonings, lemon and garlic cloves to the water. Bring to a boil. Reduce to medium; add the potatoes and corn, and cook for 10 minutes. Add the sausage, and cook an additional 10 minutes. Add crab legs and shrimp, and cook until the seafood turns pink, about 3–5 minutes. Drain and serve.
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Recipe tip
Helpful ideas for your next Lowcountry boil
A Lowcountry boil is a fun, casual way to feed a crowd, especially outdoors on a picnic table covered with a thick layer of newspapers. When all is cooked, drain the water out of the pot, and dump the remaining contents onto large platters or simply right on top of the newspaper, and let your guests dig in. Good to have plenty of napkins on hand, too. When the meal is over, wrap up the leftover corncobs, empty crab legs and shrimp tails in the newspaper and toss it all out for an easy clean-up!
If you have a large stockpot with a pasta insert, that makes for easier cooking, lifting, draining and dumping when your meal is ready to serve.