So it has been our tradition to have lowcountry boil along with creamy grits, sour cream cheddar biscuits, green beans, sweet potato pineapple pecan casserole, and chocolate chip cake, for our Thanksgiving feast, for many years.   Well before I actually moved to the lowcountry.   When I separated in 2008, my children had this request for these menu items for our holiday dinner, #1 because they love it, and #2, they got sick of turkey and the same fixings they got everywhere else (their dad’s, grandparents, aunts, friends, etc).  It is interesting that they love the food and culture of this area as much as I, even before I moved here.

So as most of us do, I often post pictures of my #FoodPorn, especially at Thanksgiving.  I think it catches peoples’ eyes when they see I don’t fix turkey.   And I often get asked the recipe.   I really don’t have an exact one.   I take after my grandmother in that respect, so it’s probably a little different each time depending on my mood.   But I also note that it’s hard to find a recipe for lowcountry boil in amounts smaller than to feed a dozen, so this may be helpful to family who desire this southern cuisine, but don’t want to feed an army (you’ll still have plenty!)

LORI’S LOWCOUNTRY BOIL RECIPE: 

• Large pot of water enough to cover ingredients
• Lots of Old Bay Seasoning (don’t be scairt here!) , Salt & Pepper to taste (I like rock salt for this)
• 1 28 oz bag of Honey Gold Potatoes
• 1 small frozen pkg of 8 Mini Ears of Corn
• 1 12 oz pkg Aidell’s Cajun Andouille Sausage (cut into slices)
•  1/2 Vidalia or sweet onion cut into large chunks
• Tsp Roasted Minced Garlic or a Minced Clove or 2
• 1.5 lbs preferably fresh white shrimp, peeled & de-veined (frozen will work too)
• 1 8 oz pkg Crab or Imitation Crab (add this just before you drain- just to warm)

Put potatoes and seasonings in pot of water and bring to boil first.   Don’t add other ingredients until potatoes are soft.  Add corn, sausage, onion and garlic next until corn is done.  Then add the seafood last, knowing that it’s done when the shrimp turns color.   You can also add clams or other shellfish to preference.  The type of sausage you use gives a lot of it’s flavor so use andouille if you can find it.  If not, Hillshire will do.   Drain most of the liquid off and serve from serving dish with a ittle bit of the broth, preferably paired with creamy grits (do NOT use the crap stuff!) and sour cream cheddar biscuits.    Or serve it the traditional way, thrown out on a bunch of clean newspapers on a picnic table for your family to eat without any dishes!    Enjoy!

P.S.  Depending on where in the lowcountry or coastal Carolinas you are at, this is also known as Frogmore Stew or Boat Trash.  🙂