Want an out of the ordinary, but Moon-ruled 4th of July feast that will serve a small gathering or a big crowd? Try a super-easy to make Low Country Boil. It’s one-pot cooking that’s finger friendly and fit for a king, and it’s absolutely delicious. It’s filled with a variety of Moon-ruled foods and is perfect for any event that takes place during the sign of Cancer.
You can sort of eye-ball the recipe, adding more of what you like and substituting for what you don’t like. You want there to be hearty helpings for the number of people you’ll be serving. This photo shows a Low Country Boil that was cooked to serve 12, but could easily have served another 4 or 6.
Here’s the basic recipe for 6-8, but you can half or double it without any problems.
2 lbs. large shrimp (cleaned, but uncooked) and any other shellfish you want to throw in the mix
3 lbs. smoked sausage cut into chunks
A bunch of potatoes (4-5 lbs)
Several large onions quartered
Corn on the cob, cut in half (asume 1 ear or 2 half-ears per person)
3-4 lemons, halved
6 oz. can of Old Bay Seasoning
Start with a big stock or soup pot. By big, I mean one of those that has two handles. Sometimes they come with a lift-out basket. If yours does, leave it in the pot during cooking. If yours doesn’t, have a colander on hand. Fill the pot about half-way with water, enough to cover the potatoes and still have enough room for everything else. Add the Old Bay Seasoning (6 oz. can works well for a big pot, but add or subtract according to your tastes), and bring it to a boil.
Juice and remove the seeds from the lemons. Toss the juice and the reemed-out lemons rinds into the water.
If you’re using small potatoes, there’s no need to cut them. I recommend red potatoes, but you can use your favorite. When the water boils, add the potatoes, onions, and lemons.
When the potatoes are about half-done (test with a fork), throw in the sausage and the corn. If you have fresh corn on the cob, it’s worth the shucking. It makes a huge difference. If you’re using frozen corn, add it a little later so it doesn’t get mushy.
When the potatoes are done, “baptize” the shrimp and other shellfish. Shrimp don’t take long to cook and this is a seriously boiling pot. When they turn pink, the low country boil is ready.
Lift the basket out of your pot or drain using a colander. Throw everything onto several large platters or bowls, sit down, and enjoy.
You can serve butter and additional lemons on the side with a nice bread. If you’ve made enough for everyone, you won’t need desert…till later.
Beer or chilled Riesling wine is a very nice accompaniment to this dish. I’ve served it with Peter Mertes Riesling Privatkellerei, a tasty, very affordable wine.