4 pounds small red potatoes
5 quarts water
1 (3-ounce) bag of crab boil seasoning
4 tablespoons Old Bay seasoning
2 pounds kielbasa or hot smoked link sausage, cut into 1½-inch pieces
6 ears of corn, halved
4 pounds large fresh shrimp
2 lemons, cut in half
Cocktail sauce
Add potatoes to large pot, then add 5 quarts water and seasonings. Cover pot and heat to a rolling boil; cook 5 minutes. Add sausage, corn and lemons, and return to a boil. Cook 10 minutes or until potatoes are tender.
Add shrimp to stockpot; cook 3 to 4 minutes or until shrimp turn pink. Drain. Serve with cocktail sauce. Serves 12.
Low Country Boil
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#1
anon
on
09/21/10 at 06:47 PM
are the shrimp peeled or do you just throw them in with peel
#2
Concord Resident
on
09/21/10 at 07:20 PM
We don't peel them when we make it. In fact, we even leave the heads on.
#3
Tasha Webster
on
09/23/10 at 06:18 AM
You leave the shells on. The shells make the shrimp moist and hold the flavor in.
#4
Anonymous
on
09/23/10 at 06:34 AM
Absolutly, leave the peels and heads on. I did'nt see salt on the list. The last thing you put in is the salt. When you turn off the heat then add the salt alot of salt atleast a quarter cup cover pot and let stand 5 minutes or more. The shrimp will taste and peel much better.
#5
Anonymous
on
09/23/10 at 06:38 AM
I Love Crawfish,,,,OOOOOO Baby,
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