How To: Summertime Low Country Boil with Shrimp and Crab
Now that the warmer temperatures are upon us this is the best time to enjoy a low country boil with shrimp and crab made popular from the coasts of South Carolina and Georgia!
- 16 oz of seafood seasoning such as old bay, zatarain’s or slap your momma. I like using the seasoning packets for in the water and once out sprinkling the spice over the food.
- 5 lbs of red potatoes
- 3 lbs sausage such as Italian or andouille.
- 10 ears of corn husks and silks removed and cut in half
- 5 lbs of raw shrimp with shells kept on
- 3 Dungeness crabs or 6 lbs of Maryland crab broken into pieces (I use precooked crab)
- 3 lbs snow crab optional
Heat a large pot of water over an outdoor cooker over medium high heat indoors. Add seafood seasoning and bring to a boil. Add potatoes, and sausage and cook for about 10 minutes. Add the corn and bring back to a boil and cook for another 5 minutes. Add th shrimp when everything else is almost done and cook for another minute.
Turn off the heat, then add the Dungeness crab pieces and snow crab if using. Since they are already cooked you are just wanting to warm them up.
Drain off the water and pour the contents out onto a table covered with plastic then with newspaper on top. Place garbage bowls on the table for the shells and cobs. Add a few bottles of wine and beer to the table the dig in an enjoy. When finished just wrap the trash onto the table and roll into the plastic and newspaper and discard.