Low Country Boil
A Southern-style red potato recipe featuring a sausage and crawfish seafood boil.
Serves6
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.
