Low Country Boil

Name: Low Country Boil
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: Fish Boil seasoning mix, divided (see ingredients below); 3 lb. Tasteful Selections® 3-Bite potatoes; 3 lemons, halved; 3 medium yellow onions, halved; 4 whole bay leaves; ¼ c. salt; 4 ears corn on the cob, shucked and cut into thirds; 4 stalks celery, cut into thirds; 1 package (14 oz) Andouille sausage, cut into 3-inch pieces; 5 lbs. live crawfish, rinsed thoroughly; 2 sticks butter, melted; 2 tbsp. salt; 1 tbsp. bay leaf powder; 1 tbsp. Garlic powder; ½ tbsp. ground ginger; 1 tbsp. celery salt; 1 tbsp. dry mustard powder; 1 tbsp. smoked paprika; 1 tbsp. black pepper; 1 tbsp. red pepper; ¼ tsp. ground allspice; ½ tsp. nutmeg; ½ tsp. cardamom

A Southern-style red potato recipe featuring a sausage and crawfish seafood boil.

Prep15 minutes

Cook40 minutes

Total Time55 minutes

Serves6

Course Dinner

Variety Fav(s) Ruby Sensation®, Seafood Boilers

Cook Type Stove Top

Dish Type Comfort

Season Spring, Summer

Bite Size 3-Bite

Ingredients

Low Country Boil

Fish Boil seasoning mix, divided (see ingredients below)
3 lb. Tasteful Selections® 3-Bite potatoes
3 lemons, halved
3 medium yellow onions, halved
4 whole bay leaves
¼ c. salt
4 ears corn on the cob, shucked and cut into thirds
4 stalks celery, cut into thirds
1 package (14 oz) Andouille sausage, cut into 3-inch pieces
5 lbs. live crawfish, rinsed thoroughly
2 sticks butter, melted

Fish Boil Seasoning Mix

2 tbsp. salt
1 tbsp. bay leaf powder
1 tbsp. Garlic powder
½ tbsp. ground ginger
1 tbsp. celery salt
1 tbsp. dry mustard powder
1 tbsp. smoked paprika
1 tbsp. black pepper
1 tbsp. red pepper
¼ tsp. ground allspice
½ tsp. nutmeg
½ tsp. cardamom

Instructions

Fill a four gallon stockpot ⅔ full with water and bring to a boil over high heat. In a small bowl, combine all of the Fish Boil seasoning ingredients and set aside.
To the stockpot, add potatoes, lemon halves, onions, bay leaves, salt and half of the seasoning mix. Cover and bring to a boil. Reduce heat to medium-low and cook for 8 minutes. Add corn, celery and sausage and bring to a boil; cook for an additional 5 minutes.
Add crawfish and return to a boil; cook for 8 minutes more. Remove from heat and drain off liquid. Add the other half of seasoning mix and melted butter and give it a little mix. Cover the stockpot and let everything steam together for 10 additional minutes. Pour contents of stockpot out onto a table covered in newspaper or parchment paper. Remove bay leaves and serve.