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Lowcountry Boil

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Course Mains, Seafood
Servings 8

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.
  • Transfer to a newspaper-lined table or a large serving platter. Sprinkle with parsley and additional Old Bay. Serve with Cubanelle Pepper Butter alongside.

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.