Kimmis Low Country Boil Recipes

LOW COUNTRY BOIL

Steps:

• Fill large pot about 3/4 full of water, place on an outdoor cooker and bring to a boil. **2 bottles of beer may be added if desired.
• Turn to a med-high heat. Add Old Bay Seasoning and mix into water.
• Gently place potatoes into pot - cook 10 minutes.
• Add corn, sausage and onions - cook for 5 minutes.
• Squeeze lemons and add to pot along with shrimp - cook for 3 to 4 minutes.
• Drain liquid and dump boil onto a table covered in newspaper.
• Have a little melted butter and horseradish sauce on hand....grab your favorite drink and dig in!

LOW-COUNTRY BOIL

Steps:

• For the boil: In a large pot, combine the red potatoes, Yukon Gold potatoes, bay leaves, corn, onions, butter, kielbasa, andouille, chicken stock, seafood seasoning, pepper flakes, salt and 6 cups water. Bring to a boil, then reduce the heat and simmer for 20 minutes. Add the crawfish if using and simmer for another 5 minutes. Then add the shrimp; simmer 5 minutes more.
• For the sauce: Combine the butter, parsley, seafood seasoning, salt and cayenne in a small saucepan over medium heat. Heat until the butter has melted and begun to simmer.
• Serve the low-country boil with the butter sauce for dipping.

LOW COUNTRY BOIL

Steps:

• Heat an extra-large pot of water over medium-high heat (you can do this indoors or outside with a propane burner). Add the seafood seasoning and bring to a boil. Add the potatoes and sausage and cook until the potatoes are fork-tender, about 10 minutes. Add the corn and cook until tender, about 5 more minutes. Add the crab and cook another 5 minutes. Add the shrimp and cook until they turn pink, another 3 or 4 minutes.
• Meanwhile, melt the butter in a small saucepan; remove from the heat and add the garlic and sprinkle with seafood seasoning. Drain the seafood mixture and transfer to a newspaper-lined table or a large platter. Season with salt and pepper. Serve with the garlic butter.

DAVE'S LOW COUNTRY BOIL

Steps:

• Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes.
• Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy!

LOW COUNTRY BOIL

Steps:

• Fill a 2 1/2- to 3-gallon stockpot half full with water and bring to a boil. Add the seasoning and potatoes to the pot. Allow the water to return to a boil and cook for 5 minutes. Add the onions and sausage. Bring the water back to a boil and cook for 15 minutes. Add the corn, bring the water back to a boil and cook for 10 minutes, or until the potatoes are done. Add the shrimp, bring the water back to a boil and cook until the shrimp turn pink, about 3 minutes. Remove with a slotted spoon or drain in a large colander and serve on a large platter or on newspaper.

LOW-COUNTRY BOIL

Steps:

• 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.
• 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.

EASY TO REMEMBER LOW COUNTRY BOIL

Steps:

• Place your pot and strainer on the burner and fire it off. Add the salt and Old Bay.
• Let the water come to a hard boil.
• Add potatoes and onions. Wait 10 minutes.
• Add sausage. Wait 10 minutes.
• Add corn. Wait 10 minutes.
• Add shrimp. Wait 2 minutes then turn off the heat. Wait 2 more minutes.
• Immediately remove the strainer from the pot! If you don't, the shrimp will be tough. (Not good at all).
• If you need more room in the pot for having more guests cook all everything except the shrimp. Take that strainer out and put your spare strainer in and then cook the shrimp just like the above recipe.

LOW COUNTRY BOIL

Steps:

• In a Dutch oven, combine the water, beer, seafood seasoning and salt; add potatoes and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add corn and chorizo; simmer until potatoes and corn are tender, 10-12 minutes longer., Meanwhile, in a small skillet, heat oil. Add the garlic, cumin, cilantro, paprika and pepper. Cook and stir over medium heat for 1 minute., Stir the shrimp, crab legs and garlic mixture into the stockpot; cook until shrimp and crab turn pink, 4-6 minutes. Drain; transfer seafood mixture to a large serving bowl. Serve with condiments of your choice.