Low Country Boil Advice

I use this recipe as a guideline and it's never let me down:

http://recipes.foodnetwork.com/search?q=paula+deen+low+country+boil

I use Zatarains boil concentrate along with Old Bay and about 1/2 cup of apple cider vinegar to brighten it up. You can add whatever you want for boil spices - lemon / orange slices, etc. Get the boil going and season to taste before you add the food. 

When the crawfish are done, let me know. I'll be right over! 

I grew up in the SC low-country, and have done them many times. I am no expert....cause this is really easy.  We don't have the crawfish native to our area....but use shrimp. My references hence forward are not referencing the mudbugs....someone else would need to weigh in on there cooking time....but believe it to be similar to the shrimp.

How I roll.....

Bring you water to boil in a large pot.
I use a propane cooker and cook outside. My pot has an insert so that I can lift the joy out of the hot water at the completion of the cook. Old Bay is the way. Go liberal with it. Your pot and water needs to reflect the volume of food you plan to cook. Your main challenge is to keep the water hot without boiling over. This may require some recovery time, as your temps will drop as you are adding ingredients. 

You need to have your ingratiates prepped ahead of time for your cook.

• I cut my corn about 1.5 inches (fresh corn). 
• B-Reds - (can be whole) bite size is what you are working towards
• Smoaked Sausage - About 1 inch or bite size
• Shrimp - heads off.....you gonna peel and eat them later. No other prep required.

No lets cook um up.

1. As for the order....B Reds first .....for a good 10 min at a rolling boil.
2. Add to that the corn (if you choose to) and let sit / temp raise for a few minutes.
   
3. Add my smoked sausage....which is precooked, you are only heating and therefore goes in just prior to the shrimp. You may need to give it a few min for the water temp to raise back up for the shrimp. 
4. Add your shrimp....be careful here. You only want to cook the shrimp for about 2 to 2.5 minutes. Overcooking will give give you a rubbery shrimp.
5. Remove you low-country stew from the boiling water
6. Serve with cocktail sauce (with lots of horseradish) and Cole Slaw. 
   

I hope this is helpful. 

Theophan said:

"b-red"?

I'm guessing it's little red potatoes, maybe, but I really don't know.  Maybe I'm the only one, but could you say what those are?

Yes.....sorry for the confusion.


B red may be more of a restaurant of food service term. 

We did this all the time in Florida. USE the liquid boil enhancer stuff. Go heavy on the old bay or zatarans powdered boil seasoning. 

We like them spicy. We would cook the veggies, taters, and snausages first, put them in one cooler then do the crawfish, and put them in a separate cooler. That way you dont have crawfish antenna and legs in your corn and taters.......

I use Paula Deen's recipe which @SmokingPiney posted a link for. If you want it to have a kick I recommend the andouille sausage instead of a smoked sausage. With the smoked sausage it won't be as spicy. Sprinkle with some old bay when you fix your plate. This is one of my favorites. 

Go with Zatarans.  Don't skip the corn, it's a great sponge for the great flavors.  Use a couple lemons plus all the above.  I also throw in a couple halved heads of garlic, cuz it's good.  Good luck.