Low Country Sauce Recipes

LOW-COUNTRY BOIL

Low-Country Boil image

Provided by Joy Thompson

Time 55m

Yield 4 servings

Number Of Ingredients 19

Ingredients

6 red potatoes, sliced
6 Yukon Gold potatoes, sliced
4 bay leaves
3 ears corn, sliced into small discs
2 large onions, sliced
2 sticks (1 cup) butter
One 14-ounce package kielbasa sausage
One 12-ounce package andouille sausage
2 cups chicken stock
1/4 cup seafood seasoning, such as Old Bay
1 tablespoon red pepper flakes
1 tablespoon salt
1 pound live crawfish or crawfish tails, optional
1 pound shrimp
1 stick (8 tablespoons) butter
2 tablespoons chopped fresh parsley
2 tablespoons seafood seasoning, such as Old Bay
2 teaspoons salt
1/2 teaspoon cayenne pepper

Steps:

For the boil: In a large pot, combine the red potatoes, Yukon Gold potatoes, bay leaves, corn, onions, butter, kielbasa, andouille, chicken stock, seafood seasoning, pepper flakes, salt and 6 cups water. Bring to a boil, then reduce the heat and simmer for 20 minutes. Add the crawfish if using and simmer for another 5 minutes. Then add the shrimp; simmer 5 minutes more.
For the sauce: Combine the butter, parsley, seafood seasoning, salt and cayenne in a small saucepan over medium heat. Heat until the butter has melted and begun to simmer.
Serve the low-country boil with the butter sauce for dipping.

LOW COUNTRY BOIL

Low Country Boil image

Ideal for camping and relaxing trips to the beach, this crowd-pleasing low country boil includes a combination of shrimp, crab, sausage, corn and potatoes. -Mageswari Elagupillai, Victorville, California

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 17

Ingredients

2 quarts water
1 bottle (12 ounces) beer
2 tablespoons seafood seasoning
1-1/2 teaspoons salt
4 medium red potatoes, cut into wedges
1 medium sweet onion, cut into wedges
4 medium ears sweet corn, cut in half
1/3 pound smoked chorizo or kielbasa, cut into 1-inch slices
3 tablespoons olive oil
6 large garlic cloves, minced
1 tablespoon ground cumin
1 tablespoon minced fresh cilantro
1/2 teaspoon paprika
1/2 teaspoon pepper
1 pound uncooked large shrimp, deveined
1 pound uncooked snow crab legs
Optional condiments: seafood cocktail sauce, lemon wedges and melted butter

Steps:

In a Dutch oven, combine the water, beer, seafood seasoning and salt; add potatoes and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add corn and chorizo; simmer until potatoes and corn are tender, 10-12 minutes longer., Meanwhile, in a small skillet, heat oil. Add the garlic, cumin, cilantro, paprika and pepper. Cook and stir over medium heat for 1 minute., Stir the shrimp, crab legs and garlic mixture into the stockpot; cook until shrimp and crab turn pink, 4-6 minutes. Drain; transfer seafood mixture to a large serving bowl. Serve with condiments of your choice.

Nutrition Facts : Calories 500 calories, Fat 20g fat (5g saturated fat), Cholesterol 212mg cholesterol, Sodium 1318mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 5g fiber), Protein 40g protein.

LOW-COUNTRY BARBECUE SAUCE (MUSTARD BASED)

Low-Country Barbecue Sauce (Mustard Based) image

Mustard-based sauce is a South Carolina specialty. I really love this on slow cooked pulled pork, cooked on the grill over indirect heat or cooked in a smoker.

Provided by breezermom

Categories Sauces

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon garlic, minced
1/3 cup green bell pepper, chopped
3/4 cup vidalia onion, finely diced
1 tablespoon vegetable oil
1/2 tablespoon crushed red pepper flakes
1/4 cup dark brown sugar
1/4 cup light brown sugar
1 tablespoon honey
1 tablespoon molasses
1/4 cup apple cider vinegar
2 cups prepared yellow mustard
1/4 cup ketchup
1/2 tablespoon Worcestershire sauce
1/4 cup water
1 tablespoon salt
1/2 tablespoon black pepper

Steps:

Sweat the garlic, green bell pepper, and onions in the vegetable oil over medium heat, just until tender. Add the crushed red pepper. Add the brown sugars, honey and molasses and caramelize the mixture.
Add the vinegar and let simmer for about 15 minutes.
Add the mustard, ketchup, Worcestershire sauce, water, salt, and black pepper and simmer until reduced by one-fourth.

LOW COUNTRY REDUCTION SAUCE (FOR SHRIMP & GRITS)

Low Country Reduction Sauce (for Shrimp & Grits) image

Categories Rosemary Sauce

Number Of Ingredients 6

Ingredients

1 cup Worcestershire Sauce
2 ounces Tabasco Sauce
2 cups Heavy Cream
1 ounce Lemon Juice, freshly squeezed
2 Bay Leaf
1 tablespoon Rosemary

Steps:

Combine all ingediences and whisk to thoroughly combine

LOW COUNTRY SAUCE

Low Country Sauce image

Categories Vegetable Sauce Backyard BBQ Side No-Cook Wheat/Gluten-Free

Number Of Ingredients 8

Ingredients

1 cup Mayonaise
1/4 cup Distilled White Vinegar
1 tablespoon Spicy Brown Mustard
2 teaspoon Cream-Style Horseradish
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/4 teaspoon Garlic Powder
1/4 teaspoon Smoked Paprika

Steps:

In a medium bowl, whisk all of the ingredients together until smooth. Transfer to a jar with a tight lid and refrigerate until ready to use, up to 1 week. Brush on chicken while grilling, or use with fish or other meat, or as a salad dressing or dip for fries.

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