PORT CITY LOW-COUNTRY BOIL

PORT CITY LOW-COUNTRY BOIL

PORT CITY LOW-COUNTRY BOIL

PORT CITY LOW-COUNTRY BOIL

PORT CITY LOW-COUNTRY BOIL

Course Appetizer

Ingredients
  

  • 6 dozen blue crab (claws)
  • pounds fresh jumbo shrimp
  • 3 pounds smoked sausages
  • pounds smoked pork neck bones
  • 1 bag of red potatoes
  • 1 bag of corn on the cob
  • 1 stalk of celery
  • 2 white onions chopped
  • 3 sliced lemons
  • 2 sliced oranges
  • 1 cup of Old Bay Seasoning
  • 1 cup of Zatarains crab boil
  • 3 dashes of cayenne pepper
  • 2 dozen white eggs

Instructions
 

  • LoW-country boil is easy because you boil water in a big pot and toss in your ingredients! The flavors combine into a delicious medley.
  • Chop all meat and vegetables into bite-sized pieces except for the crab and shrimp. Red potatoes can be left whole if you prefer.
  • Bring water to boil. Add neck bones, con on the cob, potatoes if left whole, citrus (lemons and oranges), Old Bay, Zatarains, cayenne, and eggs (with shells). Ratios above are merely suggestions, season to your taste! Boil for approximately 10 minutes (until potatoes are about halfway done).
  • Add celery, onions, sausages, and blue crab. Boil for another 5 minutes or so and add shrimp. Cooking time will vary depending on the size of your bites and yourpreterence. lest potatoes with a fork, and cook meat until no longer pink. Give it a taste test to tell when it is ready!
  • Serves 15-20, depending on the appetite of your crew and your desire for leftovers!
Keyword PORT CITY LOW-COUNTRY BOIL, seafood cookbook
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