Low-Country Boil (Trisha Yearwood) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Ingredients:
1/2 cup concentrated louisiana-style shrimp and crab boil seasoning (such as zatarain's) |
4 pounds medium red potatoes |
2 to 3 medium sweet onions, such as vidalia, peeled and quartered if large |
2 1/2 pounds cured, smoked pork sausage links, cut into 3-inch pieces |
8 ears of corn, cut in half |
4 pounds medium shrimp |
Directions:
1. Fill a 7-gallon stockpot halfway with water (or use 2 large pots and divide the ingredients between them). Add the seasoning and bring to a rolling boil. Add the whole potatoes to the pot. Allow the water to return to a boil and cook 5 minutes. Add the onions and sausage. Bring the water back to a boil and cook 15 minutes. Add the corn, bring the water back to a boil and cook 10 minutes, or until the potatoes are done.
2. Add the shrimp, bring the water back to a boil and cook until the shrimp turn pink, about 3 minutes. Drain through a colander; discard the liquid. Serve on newspaper or a platter.
3. Photograph by Anna Williams
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