Low Country Seafood Boil

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