LOW COUNTRY BOIL
A one-pot, no fuss, summer meal that is fun for a crowd--or a party of two.
Ingredients
- 2 Tablespoons extra virgin olive oil
- 3 scallions root end removed and thinly sliced or one onion, quartered
- 3 links sausage sliced (I use Niman Ranch Kentucky bourbon sausage)
- 6 cups vegetable broth
- 6 cups Water
- 3 bay leaves
- 1 piece kombu 4-inch, dried seaweed sheet
- 12 small red potatoes
- 1 pound jumbo shrimp deveined with shell on (see note), 21-25 count
- 4 ears corn shucked, ends removed, and each cut into 4 pieces
- 6 Tablespoons unsalted butter
- Spice mixture
- Use 1 Tablespoon of this mixture:
- Mix together:
- 1 1/2 tablespoon Old Bay seasoning
- 1/2 teaspoon dry mustard
- pinch nutmeg
- pinch Cinnamon
- pinch ground cloves
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Heat a stockpot over medium heat. Add olive oil and sauté green onions and sausage until onions are soft and sausage has browned. Add broth and water to pot and stir/scrape bottom of pot with a wooden spoon to remove any brown bits.
- Add bay leaves, kombu, potatoes, and spice mixture to the pot; stir and bring to a boil. Boil for 12 minutes and add corn. Continue to boil for 3-8 minutes more or until the potatoes are cooked, (insert a sharp knife into the center of a potato; if it pulls out easily, they are ready).
- Stir in shrimp and continue to cook for 3 more minutes or until the shrimp turn pink. Add butter and stir to combine. Turn heat to low and allow to simmer for 2 minutes.
- Drain contents of pot into a strainer; reserve liquid if desired. Dump contents from strainer onto a newspaper-lined platter or bowl.
Notes
Note: to devein shrimp with the shell on, hold shrimp by the underside with the head side facing you. Using kitchen shears carefully snip the shell from the back of the head to the top of the tail. If the vein did not dislodge, run a paring knife down the cut area to remove. Rinse under running water.
Tried this recipe?Let us know how it was!