Low Country Boil
Course: Main Dish
Cuisine: Shrimp
Prep Time: 30 minutes
Cook Time: 45-60 minutes
Servings: 25 servings
Ingredients
- 16 ounces Zatarains liquid crab boil
- 4.5 pound bag Louisiana Shrimp boil powder
- 6-10 lemons, halved
- 5 heads garlic, halved
- 1 bag frozen pearl onions
- 3 pounds button mushrooms
- 5 pounds small new potatoes
- 2-3 pounds mild sausage, cut into ½-inch pieces
- 20 small ears of frozen corn
- 12-15 pounds Gulf Shrimp, headless/ shell-on
- 7 pound bag of ice
Instructions
- Fill pot with water, add crab boil powder and liquid. Light the burner.
- Once the water is boiling, add the potatoes. Cook for 20 minutes.
- Add sausage, garlic, mushrooms, and pearl onion. Cover and cook for 5 minutes.
- Add the shrimp and cook for 5 minutes. Turn off the flame, add corn, lemon halves, and bag of ice. Let soak for 20-30 minutes.
- Remove the strainer basket from the liquid and allow it to drain before dumping the Low Country contents on the table lined with newspaper or craft paper.
Recipe Notes
- 29-quart pot (minimum) with basket, iron stand, and a propane tank.
- Short paddle or stick to stir.