The Low Country Boil: Recipe by fellow ALKie and Chef Juli Posner

This is my favorite Southern Beach Bake (even though I'm from the North). I’ve prepared this it for clients and family alike. It's great for the warm weather of summer, and it feeds a crowd.

Cover the entire table with butcher paper or newspaper, set out some rolls of paper towels, some fun hot sauces, and mustards, some bowls for shells, and leave the utensils in their drawer.

For this recipe we let everyone eat with their hands!

When you have a low country boil, you're supposed to get messy. So invite your friends, pour it out and just have fun!!! (Because who couldn’t use more fun in their lives)??

This can be done on a grill or indoors on the stove.

Ingredients:

3 tablespoons of Crab Boil Seasonings (plus more if needed)

2 lemons (halved)

4lbs of new potatoes

2 lbs of Kielbasa sausage cut into 2-inch rounds

2 onions quartered

4 ears of corn cut in half

4 lbs of large shrimp (SHELL ON*) * peeling the shrimp tends to slow everyone down while they’re eating and thats good.

1 stick of unsalted butter melted

Cornbread for serving (store bought or otherwise)

2-3 lobsters cracked into smaller pieces (OPTIONAL)***

Directions:

Fill a large pot with water then add the crab boil seasoning. Adding more or less depending on the size of your pot and your personal taste.

Add lemons and bring to a boil.

Add the potatoes, kielbasa and onions and cook until the potatoes are tender, about 15 minutes.

Add the corn and cook and and cook and additional 5 minutes.

Add the shrimp (and lobster if you’re adding it) and cook until cooked through. 3-4 minutes

Drain and serve immediately with the melted butter and cornbread.

Enjoy!