Kimmis Low Country Boil Recipes

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DAVE'S LOW COUNTRY BOIL



Dave's Low Country Boil image

Famous in the Low Country of Georgia and South Carolina. This boil is done best on an outdoor cooker. It has sausage, shrimp, crab, potatoes and corn for an all-in-one pot all-you-can-eat buffet!

Provided by Lisa

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 1h

Yield 15

Number Of Ingredients 6

1 tablespoon seafood seasoning (such as Old Bay®), or to taste
5 pounds new potatoes
3 (16 ounce) packages cooked kielbasa sausage, cut into 1 inch pieces
8 ears fresh corn, husks and silks removed
5 pounds whole crab, broken into pieces
4 pounds fresh shrimp, peeled and deveined

Steps:

  • Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes.
  • Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy!

Nutrition Facts : Calories 722 calories, Carbohydrate 45.8 g, Cholesterol 333.2 mg, Fat 29.4 g, Fiber 5.5 g, Protein 67.6 g, SaturatedFat 9.2 g, Sodium 1575.9 mg, Sugar 5.1 g

LOW-COUNTRY BOIL



Low-Country Boil image

Provided by Trisha Yearwood

Categories     main-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 6

1/2 cup concentrated Louisiana-style shrimp and crab boil seasoning (such as Zatarain's)
4 pounds medium red potatoes
2 to 3 medium sweet onions, such as Vidalia, peeled and quartered if large
2 1/2 pounds cured, smoked pork sausage links, cut into 3-inch pieces
8 ears of corn, cut in half
4 pounds medium shrimp

Steps:

  • Fill a 7-gallon stockpot halfway with water (or use 2 large pots and divide the ingredients between them). Add the seasoning and bring to a rolling boil. Add the whole potatoes to the pot. Allow the water to return to a boil and cook 5 minutes. Add the onions and sausage. Bring the water back to a boil and cook 15 minutes. Add the corn, bring the water back to a boil and cook 10 minutes, or until the potatoes are done.
  • Add the shrimp, bring the water back to a boil and cook until the shrimp turn pink, about 3 minutes. Drain through a colander; discard the liquid. Serve on newspaper or a platter.

LOW COUNTRY BOIL



Low Country Boil image

When Kardea Brown was growing up on Wadmalaw Island outside Charleston, SC, she'd often gather with family beneath the Spanish moss-covered tree in her great-grandfather's yard, and they would spill endless buckets of boiled crab, shrimp, sausage, corn and potatoes onto a newspaper-lined table. Like crawfish boils in Louisiana and clambakes in New England, Low Country boils are a regional summer staple - they're super fun. These days Kardea carries on the tradition with her girlfriends, hosting a boil right on the beach whenever they visit. It's the best kind of communal eating, she says. "Instead of breaking bread, we're breaking crab."

Provided by Kardea Brown

Categories     main-dish

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 9

3 tablespoons seafood seasoning (such as Old Bay), plus more for sprinkling
3 pounds red-skinned new potatoes, halved if large
2 16-ounce packages kielbasa, cut into 1-inch pieces
8 ears of corn, shucked and cut into halves or thirds
4 pounds frozen crab legs
4 pounds jumbo shrimp (shells on)
2 sticks unsalted butter
5 cloves garlic, minced
Kosher salt and freshly ground pepper

Steps:

  • Heat an extra-large pot of water over medium-high heat (you can do this indoors or outside with a propane burner). Add the seafood seasoning and bring to a boil. Add the potatoes and sausage and cook until the potatoes are fork-tender, about 10 minutes. Add the corn and cook until tender, about 5 more minutes. Add the crab and cook another 5 minutes. Add the shrimp and cook until they turn pink, another 3 or 4 minutes.
  • Meanwhile, melt the butter in a small saucepan; remove from the heat and add the garlic and sprinkle with seafood seasoning. Drain the seafood mixture and transfer to a newspaper-lined table or a large platter. Season with salt and pepper. Serve with the garlic butter.

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