LOW COUNTRY BOIL with cocktail sauce (Adapted from all recipes)
This recipe serves a lot of people! Easily can be halved for a smaller crowd.
5 lbs of frozen Snow Crab legs (if desired)
3 lbs of large shrimp, unpeeled
3lbs of crawfish or conch (if desired)
3 lbs of andouille sausage, cut into 2-3 inch pieces and browned in a skillet
8 ears of corn, cut in half
5 lbs new potatoes, cut in half
2 boil-in-a-bags (Spicy optional) such as Zatarains
6 lemons (4 cut in half for the boil, 2 sliced into wedges for garnish)
1-2 light beers
Hot sauce to taste
Cocktail sauce and lemon butter for dipping
Add the boil bags, lemon halves, beer, and hot sauce to a large pot of water, filled to about half way, and bring to a boil.
Once boiling, add the sausage and potatoes and cook for roughly 10 minutes. Next, add the corn and crab and cook for another 5-7 minutes.
Finally, add the shrimp, crab legs (if using) and crawfish (if using), and cook for no more than 3-4 additional minutes.
Remove contents from the pot and lay out on a newspaper-covered picnic table. Serve with cocktail sauce and lemon butter. Gorgeous AND delicious meal!!!
1 cup ketchup
1 cup Heinz chili sauce
1/3 cup prepared horseradish
Zest and juice of 1 lemon
1-1/2 tablespoons Worcestershire sauce
A few drops of hot sauce, such as Tabasco
1 teaspoon freshly ground black pepper
In a medium bowl combine the ketchup, chili sauce, horseradish, lemon zest and juice, Worcestershire sauce, hot sauce and pepper. Whisk together and let sit for at least an hour before serving.
Categories: Entrees Tags: