Poached in a spicy broth and served with lemon butter and cocktail sauce, our Low Country boil is packed with fresh shrimp, corn, sausage, and potatoes.
Where there’s American coastline, there’s a regional seafood boil: the clam bakes of New England, the crab boils of Maryland, the whitefish boils of the Great Lakes, the crawfish boils of Louisiana...we could go on. Most iterations comprise fresh shellfish and hearty veg, spiced with proprietary seasonings in a festive, crowd-ready, one-pot feast.
Can’t find either? Make your own homemade “Old Bay” seasoning mix. As for the seafood, this one uses just shrimp, but you should feel free to toss in whatever you like, including crab legs, mussels, clams, lobster tails, scallops, or whatever shellfish looks freshest at the market. Similarly, any precooked sausage will work here: kielbasa is traditional, but using andouille sausages brings a Cajun flair via a little extra spice.
Dinner Southern Low Country Cuisine Stew Shrimp Corn Sausage Main Lunch Nut Free Easy Simmer Epicurious Poach
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