Sunday, May 18, 2014

2014 Charleston Trip – Rally day 3 - Low Country Boil

For day three of our FMCA Rally, I laid out of the days activities due do swollen feet but the rest of the group went off in two directions – the guys went to Patriot Point Naval and Marine Museum to see the aircraft carrier USS Yorktown and other ships and the ladies went shopping in Mt. Pleasant City Center.  While they did that I got everything ready for the evenings meal of Low Country Boil (Frogmore Stew).

This dish, plus a few others, seem to be a requirement when visiting the Carolina Low Country and we decided it would be a nice group activity to have at the campground.  I had brought my big pot, with basket, and turkey fryer burner from home so it was an easy one pot meal to cook for the group.


Ingredients:
6 quarts water (it will take more if you use a pot with a basket)
3/4 cup Old Bay Seasoning 
2 garlic cloves, minced
1½ T salt
2 pounds new red potatoes
2 pounds hot smoked sausage links, cut into 2 inch pieces - see note
12 ears corn - husked, cleaned and cut into halves or thirds
4 pounds large fresh shrimp, unpeeled (I prefer jumbos for peel and eat)

Directions:
1. Bring water and Old Bay Seasoning to boil in a large stockpot. (I use a turkey fryer with a basket)
2. Add potatoes and cook for 15 minutes. 
3. Add sausage and cook for 5 minutes more. 
4. Add corn and cook for another 5 minutes. 
5. Stir in the shrimp, put the lid on, turn off the fire and wait 5 more minutes until shrimp are pink. 6. Drain immediately and serve.

Note:  At the suggestion of one of our group, I sauteed the sausage first just to get a little color, then added it along with the juices to the boil pot for some extra flavor - even swirled a little water around in the skillet to be sure we got all of the meat drippings.

We got some butcher paper from the Boone Hall Farm Market where we bought the other ingredients, topped the tables with it and, after draining, poured the food directly onto the tables.  We served it up with some of Bev’s good slaw and ate it all but a couple of small to-go bags.


Photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

5/14/14 event date

10 comments:

  1. How fun and so smart of you to come prepared with your big pot as well as the fry burner. What would that group have done without you? Besides I had rather stay back and prepare for the feast than shop anyway...
    Sam

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  2. Now that is a feast, we have done the shrimp and crawfish boil in Louisiana essentially the same and so much fun!

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  3. Larry, Looks like a good time was had by all! The best part for the guys is that they got to wander around some cool naval vessels while you did all the work... At least Sam would have helped you out had she been there! Take Care, Big Daddy Dave

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  4. I love a man that comes prepared to cook a feast!

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  5. David SomervilleMay 18, 2014 at 5:15 PM

    Larry,

    Sounds like your crew is having a great trip!
    Great feast!

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  6. Looks like a table full of happy diners. Sounds like you're having a great trip!

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  7. Ya'll sure do know how to eat and have a good time! :) I LOVE boiled seafood more than anything and it's nice that you used Old Bay which I adore. Sometimes I use it along with Cajun seasoning, about 1/2 and 1/2. Looks like a fun trip! Enjoy!

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  8. I've always wanted to do this. What a wonderful group having a great time - good for you!

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  9. Sometimes it's good to just lay low for a day or 2. Looks like a fine social dinner!

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  10. I know everyone must have really enjoyed your meal. I'm with Sam…I would have stayed and cooked rather than shop. :)

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