Lowcountry Boil, Frogmore Stew, Shrimp Boil, Beaufort Stew….I don’t care what you call it-it is yummy! Every time we eat it we all announce “I think this is my favorite meal.”
And how could it not be? It’s super easy, so delicious, and fun to eat!
My sister-in-law, Laura, took the lead in the kitchen July 4th, and she used her recipe. I’m pretty sure it was one of the best boils I’ve ever had!
- 1/3 Cup Old Bay
- 2 lbs. red or golden potatoes, chopped
- 6 ears of corn, halved
- 2 packages turkey kielbasa, chopped in large chunks
- 2 lbs. shrimp (Peeled or Not. We leave the peels on. Its more fun to eat, and it gives a good flavor to the rest of the dish.)
In a large stock pot (mine is 20 quarts), boil 12 quarts of water. Add Old Bay Seasoning. When water comes to a boil, Add potatoes. Boil 15 minutes and add corn and kielbasa. Boil 7 minutes and add shrimp till just cooked (3 minutes for medium shrimp).
So good and the best part is-few dishes! The traditional way to eat it is to cover your table with newspaper, throw the boil in the center of the table, and everyone dig in. I used a platter for the boil since we were eating indoors on my nice table but we still didn’t use a plate. 🙂
Serve it with homemade cocktail sauce, melted butter, salt and pepper, old bay and hot sauce.
Now if I could just get some Charleston shrimp……