LOW COUNTRY BOIL
One of the great things about this meal is that you can place your pot directly on the grill and not heat up your kitchen. And I use peeled shrimp here, just because it’s so much easier to eat. But some feel that you lose flavor by doing it this way, so if you prefer, cook them with the shells on. 1 bag Crab Boil 1 TBSP Old Bay seasoning, or to taste 3 pounds new potatoes 2 (16 ounce) packages cooked kielbasa, turkey or andouille sausage, cut into 1 inch pieces (I like to cut and then brown the sausage prior to adding to the pot) 8 ears fresh corn, husks and silks removed, broken in half, if desired 4 pounds whole king crab, broken into pieces 4 pounds fresh shrimp, peeled and deveined 2 bottles of beer 1-2 lemons, quartered A few dashes of Tabasco (or hot sauce of choice), if desired I’m actually browning turkey sausage AND andouille sausage as one of our group doesn’t eat pork. I’ll put the turkey smoked sausage IN the boil and serve the andouille on the side. Heat a large pot of water along with 2 12 oz. bottles of beer over an outdoor cooker, or medium-high heat indoors. Add Crab Boil and Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10-12 minutes (make sure the potatoes are getting soft). Add the corn and crab; cook for another 5 minutes. Then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes. Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a plate and some crab claw crackers and enjoy! Some of our group enjoying our bounty of seafood! Working hard on those king crab claws!
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