Looking for a GOOD recipe for Low Country Boil to feed a crowd. My Uncle use to do it all the time and man it was good but NOBODY got it before he passed.
So what you got?
So what you got?
Need Help
- Thread starter mikeirbyusa
- Start date
Here's mine:
Fresh corn on the cob
Fresh shrimp ( not the Walmart kind)
Fresh clams (see above)
Sausage ( your taste preference)
Small red potatoes (wash and leave skin on)
Chicken (optional for non seafood lovers)
Crab legs (or whole blue crabs if you can find them)
Old bay seasoning
I start the process with the potatoes, sausage, and corn (chicken as well if you desire)
I add seafood or clam broth as well as chicken broth.
Add old bay seasoning. You have to be careful with this. Too little means too bland. Too much and people may not be able to eat it. I always taste the water and add accordingly.
Once those items are near finished, add clams and crabs. Shrimp should go in last. Add 2 cups of vinegar to help with peeling the shrimp and cleaning the crabs. The seafood portion should not take very long. Shrimp is done when pink.
I like to bag each item separately to make easier to serve. If you have no bags, drain pot and put in separate containers to make serving easier. This is easy for me to find ingredients since I live at the coast.
You can add things like onions and celery, but I find they do not help with the flavor. The sausage, seafood, and old bay are the dominate flavors. People who have a shellfish allergy cannot eat any part of this meal
Fresh corn on the cob
Fresh shrimp ( not the Walmart kind)
Fresh clams (see above)
Sausage ( your taste preference)
Small red potatoes (wash and leave skin on)
Chicken (optional for non seafood lovers)
Crab legs (or whole blue crabs if you can find them)
Old bay seasoning
I start the process with the potatoes, sausage, and corn (chicken as well if you desire)
I add seafood or clam broth as well as chicken broth.
Add old bay seasoning. You have to be careful with this. Too little means too bland. Too much and people may not be able to eat it. I always taste the water and add accordingly.
Once those items are near finished, add clams and crabs. Shrimp should go in last. Add 2 cups of vinegar to help with peeling the shrimp and cleaning the crabs. The seafood portion should not take very long. Shrimp is done when pink.
I like to bag each item separately to make easier to serve. If you have no bags, drain pot and put in separate containers to make serving easier. This is easy for me to find ingredients since I live at the coast.
You can add things like onions and celery, but I find they do not help with the flavor. The sausage, seafood, and old bay are the dominate flavors. People who have a shellfish allergy cannot eat any part of this meal
Mikey, what Grayhead said is about as good as it gets. Just modifications, you like, what you like....as GH mention always use some kind of broth over plain water, Old Bay should always be nearby, and crawfish/crayfish/mudbugs or whatever you call them can complement the shrimp. The best one I have ever tasted was similar to GH's except it didn't have clams or chicken and surprising it had clusters of cabbage in it. The guy just quartered a couple of cabbages and dropped 'em in the pot and OMG. Must admit, it gave the pot more body.
Mikey, the chef in me says....."Don't cook something....Create something"
Mikey, the chef in me says....."Don't cook something....Create something"
He's right. Chicken is usually reserved for non seafood eaters. Cabbage is a good idea as well. If you have a large crowd, you will need a large pot. A LCB can get quite expensive in a hurry with large crowds. Especially with fresh seafood.
Thanks mike, now you have me craving LCB
Thanks mike, now you have me craving LCB
