Low Country Seafood Boil
A coastal classic piled high with shrimp, crab, andouille sausage, corn on the cob, and red potatoes boiled in a seasoned broth bursting with bold Southern spices. Served with melted butter and lemon for the ultimate hands-on feast.
INGREDIENTS
- Crab Boil Liquid– SGC# 171754
- 1 Lemon, Cut in Half – SGC# 192675
- 3 lbs Baby Red Potatoes – SGC# 191752
- 2 lb Country Pleasing Alligator Sausage – SGC# 275410
- 6 Ears of Corn, Cut in Half – SGC# 196105
- 2 lb Certifresh 16/20 Easy Peel Shrimp – SGC# 488739
- 2 lb Snow Crab Clusters – SGC# 488805
- 4 Lobster Tails – SGC# 213725
- Cocktail Sauce for Serving – SGC# 124910
INSTRUCTIONS
1. Combine 5 quarts of water with Crab boil and Lemon in a 12 Quart covered stock pot. Bring to a rolling boil over Medium Heat.
2. Add potatoes and Sausage; Cover and cook 10 minutes.
3. Add corn; cover and cook 5 minutes
4. Add shrimp and crab, and lobster; cover and cook 2 minutes
5. Remove from heat. Let stand, covered, 10 minutes.
6. Drain. Serve with Cocktail Sauce and Hot Sauce
