One big pot, fresh seafood, and a few other simple ingredients are all you need for one of the south’s favorite meals. Full of amazing flavors from herbs, spices, and sausage combined with summer corn, onions, and potatoes make a low country boil a favorite of everyone around the table.A low country boil is a unique thing in the south. It’s a whole meal cooked in one big pot but it’s also an event, like in “I’m going to a low country boil” which means you’re going to a party serving a low country boil. Am I making sense? How cool is that a recipe born out of necessity has become so celebrated?
4 quarts cold water
1/4 cup Old Bay or other spicy seasoning
1 tablespoon kosher salt, plus more, to taste
4 celery stalks, cut into 1-inch pieces
1 yellow onion, diced
1 head garlic, halved
2 1/2 pounds small red potatoes
4 ears corn, shucked, each cut into 4 pieces
2 pounds smoked sausage, cut into 1 1/2-inch slices
2 pounds medium shrimp, in the shell, deveined
In a slow cooker combine the water, Old Bay seasoning, salt, celery, onion, garlic and potatoes and cook on low heat until the potatoes are tender when pierced with a knife, 4-6 hours.
Add the corn and sausage to the crock pot and simmer until the corn is tender, 1-2 more hours. Add the shrimp and simmer until opaque, 20 to 30 minutes more. Taste the broth and adjust the seasonings with salt and pepper, if necessary.
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