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Lowcountry Boil with Andouille Sausage
Created by: Howcan Team
Ingredients
- 4 quarts water
- 1/2 cup Old Bay seasoning
- 2 pounds small red potatoes
- 2 pounds Andouille sausage, cut into 2-inch pieces
- 6 ears of corn, shucked and cut into thirds
- 2 pounds large shrimp, deveined and shells on
- 2 lemons, halved
- 1 onion, quartered
- 6 cloves garlic, smashed
- 1 tablespoon salt
Instructions
- In a large pot, bring 4 quarts of water to a boil. Add 1/2 cup of Old Bay seasoning and stir to combine.
- Add the red potatoes and Andouille sausage to the pot. Cook for 10 minutes.
- Add the corn, shrimp, lemons, onion, garlic, and salt to the pot. Cook for an additional 5 minutes, or until the shrimp are pink and cooked through.
- Using a slotted spoon or spider strainer, transfer the contents of the pot to a large serving platter or table lined with newspaper or butcher paper.
- Serve with additional Old Bay seasoning, melted butter, and cocktail sauce on the side. Enjoy!
Lowcountry Boil, also known as Frogmore Stew, is a beloved Southern dish with roots in the coastal regions of South Carolina. This one-pot wonder is a flavorful combination of fresh shrimp, sweet corn, red potatoes, and Andouille sausage, all boiled together with a blend of aromatic spices. The addition of Andouille sausage brings a smoky, spicy kick to the dish, elevating its rich flavors. Renowned chefs and restaurants in the Lowcountry region, such as Charleston and Savannah, have perfected this iconic dish, infusing it with their own unique culinary flair. For the best version of this dish, seek out fresh, high-quality ingredients, and don't skimp on the seasoning. Whether enjoyed at a local seafood shack or prepared at home, the key to a delicious Lowcountry Boil lies in the perfect balance of flavors and textures.
50 min
6
450 calories
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