Paula Deen Low-Country Boil |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is Paula Deen's recipe for a Low-Country Boil that was in the Women's Wold Magazine. I bought the magazine because the picture of this meal on the cover. Since I don't eat pork I used Turkey Kielbasa and it was delicious! Next time I will double the Kielbasa since it was the kids favorite part. Thank you Paula! Ingredients:
1 lemon, quartered |
old bay seasoning |
1 lb baby red potato, about 12 |
1 (12 ounce) package smoked sausage, such as andouille, cut into 4-inch-long pieces |
6 ears fresh corn, shucked, cut in half |
3 lbs large unpeeled shrimp (extra large or jumbo) |
1/4 cup butter |
1 garlic clove, minced |
2 tablespoons fresh parsley, chopped |
1 garlic clove, minced |
warm bread (optional) |
Directions:
1. Fill large pot with enough water to cover ingredients. Over high heat bring to a boil; add lemon and 1 Tbs. Old Bay seasoning for each quart of water. Reduce heat to medium; add potatoes and sausage. Cook until potatoes start to soften, about 10 minutes.
2. Add corn; cook until almost tender, about 7 minutes. Add shrimp; cook until opaque and just cooked through, 2-3 minutes. Drain.
3. Meanwhile, in microwave-safe bowl, combine butter and garlic; microwave on High in 15 second intervals until melted. Stir in parsley. Serve Low-Country Boil with Butter mixture and warm bread, if desired. (I pour butter mixture over corn).
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