The Low Country Boil – A Family Tradition

Chris hosts an annual low country boil. While itself is a tradition, there is no traditional date, group, or much a plan other than crabs and shrimp. He has been doing this for years though even before we moved to South Carolina. This started when we lived in Winter Garden. Since Florida is still warm for the holidays and cooking outside is feasible it was Christmas dinner for our families. It’s a perfect meal for a ton of people, everyone is getting a little messy and the holiday cheer flows. When we moved to Colorado, it would still be a tradition to kept up. It hasn’t been Christmas dinner, but it has been a fun summer yard game party, and fall football picnic. Today’s version celebrated the the last warm-ish weekend, before winter sets in.

As the daughter of two New Yorkers and born there myself, I always wanted it to be a clam bake. A quick Google search, taught me that this version is derived from the all-American clam bake. As groups started to migrate South, it was the same concept of a meal. Only, it was centered around seafood and spices found locally. Then came a new debate. What is the version that Chris has actually been making for the last ten years. Chris calls this a low country boil. This version hails from Georgia and South Carolina as is primarily shrimp centered (no crab). Seasoning comes mostly after boiling by dusting with the Old Bay. Louisiana does a craw fish boil, but we never have crawfish and everything is boiled in the spices! The Chesapeake boil does crab – but they are blue crab, not snow crab. So, based on not very thorough research we’ve decided to just stick with Low Country Boil. Just with a bonus of crab legs, and mixed cooking techniques.

Low Country Boil –

Ingredients:

• Snow Crab legs – we usually plan for 2-3 clusters per person
• Gulf Shrimp – about 1/2 lb. per person, leave the shells and tails on
• Andouille Sausage – cut into 2 inch pieces
• Corn – halved, 1-2 per person
• Baby red potatoes
• Old Bay Seasoning packets (3-4)
• Old Bay Seasoning
• Crab Boil oil

Directions:

This is cook meal to cook especially for a crowd. But somehow cooking outside, has never meant less mess in the kitchen later.

1. Prepare the boil pot.
   • Chris always uses the turkey fryer. In the largest pot, fill about 3/4 quarters with water and bring to a boil. Add in Old Bay seasoning packets and crab boil oil. Depending on size you may have to cook in batches.
2. Add the andouille sausage and potatoes first, and stir often. After about ten minutes add the corn and boil until the potatoes are done. This needs about five more minutes. Strain and remove from the pot.
3. Next, the seafood. Nestle the snow crab clusters into the pot along with the shrimp. Continue boiling for another 7-10 minutes, cooking until the shrimp is pink and cooked through.
4. Combine everything, dust with Old Bay seasoning and serve with lemons and garlic butter!

Classically, you’ve seen this served over news paper and spread on a table. In an effort to not find crab pieces in the yard for the next month, we combine and serve it all into disposable baking pans.

Some other family traditions: Japan – Karaage, New Years Collard Greens