Low Country Boil

Low Country Boil (AKA Beaufort Stew) is perfect and a quick meal for a cold winter lunch or dinner.  I first enjoyed it during my time in South Carolina working for the National Wild Turkey Federation.

The Ingredients:

For 5 or 6 folks, here are the amounts:

2 to 2.5 pounds of red potatoes
2 thingies of Polish Sausage
2 pounds of 16-20 Count Shrimp (uncooked; I leave the shells on)
6 or so 2" to 3" chunks of corn on the cob (WAY better with fresh in the summer; pretty hard to find  in Vermont in February!)
Old Bay Seasoning (I use half the large can for this size batch)

Cut the sausage and potatoes thusly:

Bring water with Old Bay in it to rolling boil, hopefully in something with a strainer like this set-up:
(BTW, that's the Batten Kill way down in the background; we're at my friend Wally's house for some cigars, beer and fly tying)

   Add the potatoes.  Count 5 minutes from when the broth boils again.  Add sausage...count 5 more minutes.   Add the corn...go 5 more minutes.   Add the shrimp, and continue boiling 'til they're done (usually 2-3 minutes)

Pull out the strainer full of goodies, lay on a platter for everyone to pick away at...maybe have some broth that can be poured on as well.    Enjoy!