Low Country Boil - Kings Cookery

Serves

Prep time:

0:15

Cooking time:

0:45

Total time:

0:50

Ingredients

5 quarts water, *see Note 1

3 tablespoons Old Bay Seafood seasoning

3 tablespoons salt

2 lemons, quartered

2 pounds red new potatoes, peeled

4 ears sweet corn, *see Note 2

2 pounds andouille sausage, cut in 1/2" slices

2 1/2 pounds fresh shrimp (headless), unpeeled

Directions

In a large stock pot (*see note 1), ADD enough water to cover all ingredients (about 5-6 quarts, depending on size of pot); HEAT to a rolling boil.

ADD Old Bay, salt and lemons; BOIL for 5 minutes.

ADD new potatoes; BOIL for 15 minutes.

ADD corn and sausage; BOIL for 10 minutes.

ADD shrimp; BOIL until shrimp turn pink and float to top, about 4 minutes.

DRAIN and SERVE.

Serve with Old Bay Seasoning and cocktail sauce.

1. For an 8-serving recipe, an 8 quart stockpot will work, but may need to adjust water so it doesn't splash over sides when adding ingredients--a 12 quart pot is preferred. 2. After shucking the corn, trim up ends and cut/break ears into 3 to 4-inch chunks.

From Southern Living 8/03, pg 190, modified from a Frogmore Stew recipe from a web site

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 131 Calories; 1g Fat (4.2% calories from fat); 4g Protein; 31g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 2504mg Sodium. Exchanges: 2 Grain(Starch); 0 Fruit.