By: Warren Cobb | Folly Current Staff Writer
(Adapted from Southern Living, August 2002) Serves: 12
INGREDIENTS:
• 4 pounds small red potatoes
• 5 quarts water
• 1 (3-ounce) bag of crab boil seasoning
• 4 tablespoons Old Bay seasoning
• 2 pounds kielbasa or hot smoked link sausage, cut into 1½-inch pieces
• 6 ears of corn, halved
• 4 pounds large fresh shrimp (From Crosby’s, of course)
• Cocktail sauce
DIRECTIONS:
1. Add potatoes to large pot, then add 5 quarts water and seasonings. Cover pot and heat to a rolling boil; cook 5 minutes.
2. Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender.
3. Add shrimp to stockpot; cook 3-4 minutes or until shrimp turn pink.
4. Drain and dump onto a table covered in Folly Current’s
5. Serve with cocktail sauce, lemons, and hot sauce.
Mr. Cobb has only in the last few years ventured into the world of cooking, when he became interested in making biscuits – the big fluffy kind, from scratch, with a rolling pin and everything! According to his wife, Katie Wells, they were a big hit. And if one can master baking on the first try, cooking should be easy as pie. Lowcountry Boil is a Southern favorite meant to be enjoyed in the great outdoors, incorporating fresh shrimp from as nearby as Crosby’s. It’s a community meal, bringing friends and family together. Enjoy it especially this time of year, when the days stretch a little longer and the mosquitos, few.
