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Low Country Boil

Low Country Boil

Mike Heydt

This recipe is straight out of our Summer of '69 email we sent out in July.  I had to try it, and of course, this dish was easy to prepare, healthy, and DELICIOUS.  If you ever don't feel like slaving over the stove for a big dinner with good company, just prep this(30 minutes max) and throw it in the crock pot.



5 C water

1 bottle of beer (I used Sierra Nevada Summer Lager)

4 Bay leaves

3 tablespoons Old Bay (I lost track at 5 tablespoons)

1.5 lbs of small red potatoes

3 stalks of celery-diced

1 large onion-quartered

4 garlic cloves-minced

3 ears of corn-broken into 3rds

2 lemons-cut in half

1 lb any sweet sausage or kielbasa

2 lb uncooked large shrimp with shellson, deveined



In a large 6-7 Qt. crock-pot, add the water, beer, Bay leaves and Old Bay.  Stir until combined.  

Now add in the potatoes, celery, corn and garlic.

Squeeze the lemons over the top, but don't let the seeds fall in.  Discard the seeds, and place the lemon halves into the mixture.  

Cook on low in the crock pot for 4 hours.

After 4 hours, increase the temperature to high.

Add in the shrimp and sausage/kielbasa to the pot.

Continue to cook for an additional 40 minutes to 1 hour.

Drain the liquid and add the solids to a large serving dish and pick away.


*A true low county boil is served on a picnic table covered with newspaper and the mixture is just dumped right on the newspaper.


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