Along with the burgers and fried potatoes that we ate on Friday, Kathy always requests low country boil during their visits and we ended up with 17 diners on Sunday evening - I was ready to fire things up at 4:30.
I’ve posted about this dish several times but I’m posting again to document the recipe as I'm trying to fine tune it for number of eaters and minimize leftovers.
Low Country Boil For 17
10 qts water
1 cup Zatarains Pro Boil, didn’t want it too spicy
2 garlic cloves, minced
3# small potatoes
3# kielbasa, cut into 2” pieces
1 # andouille, cut into 1” pieces
15 ears corn
8# 16-20 count shrimp
Bring water and seasoning to boil in a large stockpot.
Add potatoes and cook for 10 minutes.
Add sausage and cook for 10 minutes more.
Add corn and cook for another 5 minutes.
Stir in the shrimp and cook until shrimp are pink, about 5 minutes.
Drain immediately and serve.
As always it was a big hit and we only had a few leftovers which was a goal. I could not find my roll of butcher paper so we served on a platter per table.
Kathy with her daughters and Eliza.
The grands with Grandpop.
Have a great day and thanks for stopping by Almost Heaven South.
6/6/21 event dates