Tuesday, February 24, 2015

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!

16 comments:

  1. Actually tastes even better than it looks! Thanks again Gary!

    Rich

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    1. Glad you enjoyed it, Rich!!

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    2. Making it this Saturday for Daughter, Son in Law and Granddaughter who will be visiting. Let me know, and I'll save a spot for you and Bridgett if you are in the area!

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    3. Let me know how they like it!!!

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  2. Awesome, Gary! Will have to try it! We just made some fresh sausage and sopresata, I will have to sub the Polish to Italian sausage "thingies"! Lol!

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    1. John, this spring I'll bring up the cooker and the goodies (except the sausage!) to Plattsburgh and we'll have a riverside cookout! Can't wait!

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    2. Sounds like a plan!! I'll bring the sausage and I've got a sopresata with your name on it.
      I'll make sure to bring the espresso maker too. I hope we'll get to fish a little between all the food!

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    3. Maybe I better stay up there two nites!!! Looking forward to it, John!!

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  3. Definitely one of the best 'hit the spot' after a day on the river, in the woods, etc. meals I've ever had .... That Old Bay spice is AWESOME as is the entire meal, process and drinks afterwards... I'm a believer, Gary! :)

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    1. Let's do it again this October, Howie!

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    2. Absolutely, Gary!

      I hate to go wishing spring and summer away but this winter we're presently gripped by, not so much!

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    3. Can't wait, Howie, and I hope we hook up this spring and summer, too!

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  4. My mouth watered!!

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    1. My work here is done! Now just make up a batch!

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  5. Gary that looks and sounds awesome. I can foresee a batch of that during a crown reserve trip. I'm going to replace the polish sausage for moose sausage
    Thanks for sharing

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    1. John, you'll be glad you did! And its such a quick meal to make after a day on the river!

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