lowcountry boil

by Linda Hopkins

This is the second of the two main-courses from the 4th of July Pot-Luck Pool Party.

Have you heard of Frogmore Stew? How about Lowcountry Boil? The Boil, I knew about, the Stew I didn’t. Or at least I thought I didn’t. Turns out they are the same thing.

Here is the history of this dish, according to Coastal Living Magazine, “Once called Frogmore Stew, this one-pot wonder was created by a National Guardsman when he needed to cook a meal for 100 soldiers. Richard Gay, who learned the recipe from his family, had everyone remembering his stew. The dish was named Frogmore, where Richard was from, by the guards who teased him about home. The Unites States Postal Service eliminated the name Frogmore, which changed this popular dish to Lowcountry Boil.”

You can use whatever type of cooked sausage you would like. I prefer Aidells Pineapple & Bacon Smoked Chicken Sausage, which I find at Costco. I also get the shrimp at Costco. It is already deveined and ready to drop in the pot.

Lowcountry Boil

5 ears fresh corn on the cob
1 ½ cups Old Bay seasoning
2 pounds cooked sausage or kielbasa, cut into chunks
4 pounds large shrimp in the shell, deveined and defrosted if frozen

Cocktail Sauce

1 cup cocktail sauce
1 tablespoon horseradish
Juice from 1 large lemon

Lemon wedges, for garnish

Shuck and remove silk from corn. Trim ends and break into halves. Then cut each half in half for a total of 20 pieces. You may also use frozen corn nibblers, keep frozen and drop directly into pot.

Fill a very large pot with water. Add 1 cup of the Old Bay seasoning and bring to a boil.

Cocktail Sauce: While the water comes to a boil, combine the cocktail sauce, horseradish and lemon juice. Taste and adjust seasoning if needed.

Once the seasoning water is boiling, add the sausage and corn, stir and bring back to a boil. Cook for 8 minutes. Add the shrimp and cook for 3 minutes. Drain and then pour the shrimp, corn and sausage onto a large platter covered with newspaper or directly onto an outdoor table covered with newspaper. Sprinkle evenly with the remaining 1/2 cup Old Bay seasoning. Garnish with lemon wedges, set out cocktail sauce and serve immediately.

Serves 10 to 12