1/2 lb Kielbasa per person 1/2 lb raw shrimp in shell per person (another option is to peel & devein shrimp, placing shells in a cheesecloth to add to the mix to add flavor, but not all the shells) 3 red bliss potatoes per person 1 ear of corn per person 2 small onions per person 1 carrot quartered per person (1-2 crabs per person - optional) 2 lemons 1 tsp cayenne pepper 4 cloves garlic coarsly chopped 2 bay leaves 2 tbl bay seasoning pepper 1 tsp tabasco sauce 2 tbl vinegar
(Adjust size of pan & amount of water based on how much of the above ingredients you use...water needs to just cover the items).
Boil water in a large kettle on stove or outdoor cooker. Season with salt and other spices. Add juice of two lemons and the vinegar. When boiling, add potatoes and boil for 10 minutes, add carrots, kielbasa and onions - bring back to boil. When potatoes and carrots are fork tender, add corn (break ears in half) and crab (if you are adding them). Bring to boil, add shrimp and cook for about 10 minutes. Drain and pour onto large platter or basket. Serve with cocktail sauce, dijon mustard or other dipping sauce. +++++++++++++++++++++++++ 07-21-04, 09:23 AM NCcichlid Just a couple of questions...
Where does the term "low country" come from, is there a 'high country"?
According to the recipe, each person will be expected to eat:
This adds up to almost 2# of food. Would the recipe work if it was cut in half and still feed a hungry crowd?
NC
07-21-04, 12:34 PM Lydia Ya know NC - I should expect these kinds of questions from you!!! Big Grin
Yes, there is a "High Country" - but I believe that refers to the mountains..."Low Country" refers to the southern areas, like Louisiana (where this recipe is from).
I agree that it's a TON of food (ok...a couple of pounds anyway Wink) You could definitely decrease the amounts in the recipe or use the amounts for more people. It's just a tough one when you don't know how much people will eat...
07-22-04, 04:23 PM gojenni714 Darn tootin' there's a high country....It's called Colorado! Come on over to my house and I'll give you a grand tour! Wink Big Grin
Lyds, sounds fab. Now I have something else to make in my turkey fryer!!!
07-23-04, 05:25 AM NCcichlid Jenni, that ceratinly seems reasonable that Colorado would be considered 'high country'. In a 'high country' seafood boil, do you use mountain oysters?
07-23-04, 12:11 PM gizmogram Oh I hope not NC...Eeeewwwwwww! Eek
07-23-04, 02:47 PM gojenni714 Rocky Mountain Oysters!!! UGH!! Where is that barfing icon when you need one?!?!?!?!?!
10-28-04, 09:34 AM Shawn actually the low country refers to South Carolina- Cahrleston area. charleston has always been refered to as the low country where it started from I am unsure. The entire city is below sea level and often floods during high tide. In SC there is no High country, they are just refered to as like Pee Dee region, Piedmont etc.
The low country boil is also called Beufort Stew. I never heard of having so much per pound per person but what we have used will feed a crowd. We only use 1 package of sausage and we use the small ears of corn (about 2 per person) and about 2 potatoes person (since they are the small red new potatoes) couple 1lbs of shrimp do well. I prefer mine shelled and deveined already.
10-28-04, 09:39 AM Shawn here is the recipe I grew up on Beufort Stew (low country boil) 1 lb kielbasa, cut into 1 inch diagonal sections 10 frozen baby sweet corn cobs (or 5 fresh broken in half) 3 lbs shrimp 3 lbs tiny new potatoes, lightly scrubbed 1/3 cup Old Bay Seasoning seafood cocktail sauce, for dipping butter, for corn
1. bring a large stock pot of water to a boil add old bay add potatoes and sausage. 2. cook 15 minutes maintaining the boil add corn and shrimp: returning liquid to a boil cook for 5 minutes dump into large collander to drain and transfer to large serving platter serve with plenty of napkins and condiments.
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