So we had quite a bit of family in town this weekend. On Saturday, Heather and I decided to cook for my mom, my dad, and my stepmom. I chose to do Lowcountry boil, a really simple combination of potatoes, corn, sausage, and shrimp. Also known as Frogmore Stew, I thought this was a pretty well known and simple recipe. However, quite a few of our visitors have asked for the recipe, so I thought I would post it here.
Ingredients:
- 1/2 LB Old Bay Seasoning
- 8 oz. White Vinegar
- 2 Lemons
- Handful of Black Peppercorns
- 3lbs of potatoes
- Two white onions
- 2lb kielbasa, cut into 1 inch pieces
- 3 ears of corn, cut in half
- 3lb Shrimp, head off, in shell
In the largest stock pot you have, combine the first four ingredients, along with enough water to fill to within a few inches of the top of the pot.
Once the mixture is boiling, add the potatoes. I recommend getting the smallest potatoes you can find so you don’t have to cut them. I just drop them straight into the water.
Once the potatoes are mostly cooked, add the onions and sausage. Allow the mixture to come to a boil again.
Boil for about five minutes and then add the corn. Allow to return to a boil.
Boil for about 3 minutes. Add the shrimp.
Allow the shrimp to cook for about 4-5 minutes. Be careful not to allow the shrimp to overcook as they will get tough.
The traditional way to eat the boil is to drain the liquid and dump the food onto a table covered with newspaper. If you are eating indoors, just use a collender to strain the food from the liquid and serve on a large cookie sheet. In addition to being a great meal, the social aspect of the meal is enjoyable: everyone grabbing their food from the communal table. Be sure to have cocktail sauce and more Old Bay for your guests.
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