Low Country Boil
A Southern-style red potato recipe featuring a sausage and crawfish seafood boil.
Prep15 minutes minutes
Cook40 minutes minutes
Total Time55 minutes 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
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
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.
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