Lowcountry boils are great for several reasons! First, they bring people together—there’s something special about gathering around a big pot of food. The communal nature of the meal creates a festive atmosphere. The flavors are delicious! The combination of shrimp, sausage, corn, potatoes, and spices creates a savory, satisfying dish that embodies the flavors of the South. The cooking method is simple and fun. Everything is boiled together in one pot, making it easy to prepare and clean up.
Tonight we were craving it, and I thought, well why not do something on a much smaller scale? We figured it out, and it was A-MAZ-ING!!
This feeds 2-4 people,depending on how hungry everyone is!
You will need:
Light olive oil
2 peeled garlic cloves
1 small sweet onion, quartered
4 links Kielbasa, cut in 1/3rds
1 lb P&D shrimp
2 ears of corn, each cut in half
1 large potato, peeled and cut in chunks
1 cup chicken stock
Old Bay
Butter
In a large stock, coat bottom with oil, add garlic cloves and onion. Stir for a few minutes and add Kielbasa browning a bit on each side. Add stock and cover. Simmer on low for 30 minutes, then add potato’s and corn. Place cover back on, and cook for another 10 minutes. The potato’s should be easy to pierce with a fork. Add shrimp, cover and cook for 3 minutes. Give it all a big stir and sprinkle with Old Bay. We like a lot. Spoon into large bowls and add a pat of butter to each. The butter will melt into the broth. I am telling you, when I finished what was in my bowl, I drank the broth, it was THAT good!!
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