A most satisfying meal after a day in the sun! Named for the shrimp for which the Lowcountry is so famous, Lowcountry Boil is a savory dinner brimming with tasty traditions. The shrimp adds a note of sweetness to the salty meatiness of sausage and hearty potatoes. With the tang and heat of Cajun-style seasonings, this dish has all the warmth of a peaceful summer day in every bite. You can even eat Lowcountry boil with your hands, and you may be so impatient to try it you’ll do just that!
Ingredients• 1/2 cup concentrated Louisiana-style shrimp and crab boil seasoning • 4 pounds medium potatoes, peeled and chopped • 2 medium sweet onions, peeled and quartered • 2 1/2 pounds smoked pork sausage links, cured and sliced • 8 ears of corn, shucked and cut into thirds • 4 pounds medium shrimp, shelled and deveined
Fill a large 7-gallon stockpot halfway with water.
Add the shrimp and crab boil seasoning and bring to a boil.
Add the potatoes and cook for 5 minutes. Add the onions and sausage and continue to cook for about 15 minutes.
Add the corn and cook until the potatoes are fully cooked, about 10 minutes.
Add the shrimp and boil until they are pink and fully cooked through, about 2 minutes.
Drain the liquid and serve hot on newspaper over an outdoor table or on a serving platter for the full Lowcountry Boil feel.