Our family spends a lot of time in the south each year, specifically in the Lowcountry of South Carolina. The impossibly blue skies, mango sunsets, tidal marshes and wide swaths of quiet beach draw us back time and time again. Without question, we’re here for the food too. Southern cuisine really resonates with our Moments team. With an objective of a shared table, where the food is an expression of the seasons and the nature that surrounds us – what’s not to like?
Why a Lowcountry Boil?
In the past, we’ve dabbled with Lowcountry fare. Recreating the butter bean salad from the Charleston restaurant Monza, trying our hand at simple Shrimp and Grits, and pan roasting fresh caught Flounder with local radishes. This year we decided to take things to another level, and serve up the quintessential, southern Low Country Boil. If you’re not familiar, a Lowcountry Boil is a dusting of Old Bay seasoning, local shrimp, potatoes, sausage, and fresh corn. Tossed together in a large pot, this makes for an effortless and fun summer feast. A quick twenty minutes later, the ingredients are dumped onto a table lined with newspaper. Then served with pans of warm butter and a roll of paper towel (no silverware allowed). After all, simplicity is key when the days are long and the nights are warm.
Here’s how to get started…
This time of year, the southeast coast is prolific as the water comes alive with fresh shrimp and a vast array of local fish. In addition, the farmers market is a feast for the eyes with with local bounties such as John’s Island tomatoes, sweet corn, and plump blueberries. Not in the southeast? Not to worry – you can make a Lowcountry Boil just about anywhere! In our case, when we decided to give this a try, the local ingredients were readily available. But alas, we had no pot!
We decided to wing it with the largest pot we had on hand. As fate would have it, as we stood at the seafood counter of our one and only grocery store on the island, the pot appeared before our eyes. In disbelief, we loaded that monster Bayou Classic into our cart and we were off and running. In hindsight, not only are the local ingredients essential, the pot is a non-negotiable. It’s all about having experiences here at Moments. Live and learn. Happy feasting!
Lowcountry Boil
Equipment
- 1 large stainless-steel pot, preferably with a perforated basket
- Lots of newspaper
- paper towel
Ingredients
Low Country Boil
- 4 cups tomato juice
- 4 bay leaves
- 1 ornge
- 3/4 cup Old Bay seasoning
- 1/4 cup salt
- 2 pounds Fingerling potatoes
- 6 ears corn, shucked and cut into 2-inch pieces
- 1 pound smoked sausage, such as Andouille or kielbasa, sliced about 1/3-inch thick
- 4 pounds shrimp
- 2 tablespoons fresh parsley, minced
- 1 1/2 cups Cubanelle Pepper Butter (recipe follows)
Cubanelle Pepper Butter (Makes 1 1/2 cups)
- 1 cup butter
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 Cubanelle pepper
- 1/2 teaspoon ground Coriander
- 1 teaspoon lemon juice
- 3/4 teaspoon salt
Instructions
- Combine tomato juice, bay leaves, lemons, orange, Old Bay, salt, potatoes, and 2 gallons water in a large pot with a perforated basket; bring to a boil. Cook until potatoes are almost tender, 5 to 7 minutes.
- Add corn and sausage. Cook until corn is tender, 4 to 6 minutes. Reduce to a simmer. Add shrimp and cook until bright pink and tails curl up, 3 to 5 minutes. Carefully lift basket from pot, being mindful that residual boiling water drips out.
Cubanelle Pepper Butter
- Melt 1 stick butter in a small pot over medium heat. Add garlic, shallot, pepper, and coriander. Cook until pepper is soft, 1 to 2 minutes. Reduce heat to low and add lemon juice. Season with salt. Add remaining stick of butter; stir to combine. Remove from heat and keep warm.
