Author Topic: BMG's Low Country Boil  (Read 686 times)

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Offline BMG

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BMG's Low Country Boil
« on: October 13, 2011, 03:20:10 PM »
So in a previous post (BMG's Roasted Chicken) I mentioned 'Frogmore Stew' (aka Low Country Boil). For those of you who don't know what Frogmore Stew is, this is it!

Notice that I've calibrated this recipe based on quarts of water used. This is another one of those recipes that allows you to feed a couple people at home - or an army of people as needed. To increase the number of servings simply count the number of people you need to feed and follow the recipe below. Throw 4 inches of sausage, 2 potatoes, 1/2-1 lbs of shrimp and one ear of corn PER person into the empty pot. Then measure out enough quarts of water to cover the contents being sure to keep track of the number of quarts. Then add in all the extra goodies as per the recipe.'ve just fed an army!

I have used Italian sausage in place of the andouille but I thought it wasn't as good. Still, it'll do in a pinch especially if you don't have access to the andouille!




Water (enough to cover the contents)
1/2 tbsp. coarse (Kosher) salt (per quart of water)
Old Bay seasoning (1 tbsp. per quart water)
1/2 red or white onion, cut in rings (optional - per quart of water)
1/2 lemon (optional - per quart of water)
1 (4 inch) link of andouille sausage (per person)
2 medium new (or red) potatoes quartered (per person)
1/2 to 1 lb. shrimp in shell, headed (per person)
1 ear corn (broken in half & shucked - per person)

1. Fill pot with enough water to cover contents by 1 inch.
2. Add Old Bay seasoning, sausage, lemon (if used) and onion (if used).
3. Bring to a boil.
4. Cover, reduce heat, then simmer for 20 minutes.
5. Add potatoes and cook for 10 minutes.
6. Add corn and shrimp and cook for 3 minutes, or until shrimp are opaque all the way through.
7. Drain and serve in large pan or on table covered with newspaper.

NOTE: lemon and onion may be added with the sausage.
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