And can I just mention how freaking easy this was to throw together?! I had to split the recipe and make it in two stock pots, as I didn’t have one stock pot big enough to hold the whole recipe. Speaking of the whole recipe, make sure you have an ARMY coming over to help you eat this. Four of us ate maybe half the recipe. It said it serves six, and they lied. Unless you have six offensive linemen coming over for dinner, I’d venture to say it serves more like 8-10.
Anyway, back to how easy it was. I had everything ready to go before my guests arrived, and when it was time to start dinner, I just kept throwing things in the pots, and viola! And about 30 minutes later dinner was ready! I also ladled up the broth and served it in ramekins for dipping bread, shrimp and all of the other goodies in. It was absolutely fantastic and we all ate ourselves silly!
Lowcountry (or Highcountry) boil
adapted from Bakin and Eggs
2 (3-oz) packets Zatarain’s crab boil or 5 tbsp Old Bay seasoning
1 tbsp cayenne
1/4 cup table salt
3 lemons, quartered
2 onions, quartered
1 1/2 lbs small red potatoes
2 whole heads of garlic (not separated)
6 ears of corn, shucked and halved
2 packages smoked sausage, cut into 2-inch pieces
3 lbs large shrimp
Fill a very large stock pot (or two regular stock pots) halfway with water, bring to a boil.
Add crab boil seasoning, cayenne, salt, lemons and onions, and boil for 5 minutes.
Add potatoes and garlic and boil for 10 minutes.
Add corn and sausage and cook for 5-10 minutes, until corn and potatoes are tender.
Add shrimp and cook until bright pink, about 2-3 minutes.
Drain pot and transfer to a platter. Or, use tongs and spoons to remove shrimp, potatoes, corn, and sausage, and ladle broth into ramekins for serving.