One of my favorite southern traditions our family has adopted since moving to Florida is a low country boil. It is such a fun, delicious treat that every member in our family gets so excited about! We try to do at least one per year and we all anxiously await this appetizing spread!
Not only is this a delicious meal, it is incredibly easy to cook and clean up is a breeze. Because we cook it outside on our propane burners, the kitchen stays clean. Also, we cover the tables in brown paper and just set out paper towels, utensils and butter dishes. When done, collect the utensils and butter dishes, then simply roll up the mess and throw it away.
While this is the recipe our family loves, it is an incredibly flexible meal, you can add or subtract whatever ingredients your family wants.
Farmhouse Low Country Boil
Serves 10-12 Ingredients: 2 Cans Beer 2 Vidalia Onions, quartered 2 Garlic Heads, halves 3 Lemons, quartered 1 Bottle Zatarain’s Shrimp and Crab Boil 8 Bay Leaves 4 lb Small New Potatoes, halved if large 2 lb Smoked Sausage cut into 4” pieces 1 lb Whole Mushrooms 7 Ears of Corn, halved 1 lb Chopped Broccoli 5 lb Large Shrimp, head off and deveined, unpeeled & tails on 12 lb Crab Legs 1/4 C Old Bay, or to taste 1 lb Salted Butter, melted (To scale up or down: 1/2 lb of shrimp and 1 lb of crab legs per adult, adjust vegetables accordingly)
Directions: Fill a large pan with a strainer just over half full and bring to a boil over high heat. Add beer, onions, garlic, lemons, Zatarain’s and bay leaves. Add the potatoes, reduce heat to medium high. After 5 minutes, add sausage and mushrooms. In another 5-10 minutes, check potatoes with a fork for tenderness. Add broccoli and corn. Then add shrimp, then crab legs. As soon as shrimp turns pink and crab legs are warmed through, pull strainer out of the water. Pour contents out onto paper lined table. Pour melted butter into containers, sprinkle in Old Bay to taste. Set out crab utensils and paper towels. Dig in and enjoy!!!