LOW COUNTRY BOIL
On a recent trip to Georgia we encountered driving rain every day and as a result we spent a lot of time in
local restaurants. One easy recipe that we came back with was supposedly handed down from St. Simon’s Island’s
old Fort Frederica days.
LOW COUNTRY BOIL
½ lb. cooked smoked sausage (Kielbasa) per person
½ lb. shrimp (in shell) per person
1 ear corn (shucked) per person
1 box shrimp boil per 2 lbs. shrimp
1 t. vinegar per lb. shrimp
½ t. Tabasco per lb. shrimp
1 t. red pepper per 4 lbs. shrimp
1 t. black pepper per 4 lbs. shrimp
2 onions per person (optional)
3 new potatoes per person (optional)
Fill a large pot about ¾ full of water. Add potatoes and all spices, bring
to boil and cook 5 minutes. Add sausage and bring back to boil for 5
minutes. Add onions and boil 5 minutes. Add corn and boil for 5 minutes.
Check all ingredients for doneness, especially potatoes. Add shrimp and
boil ‘til shells begin to separate from the shrimp. Turn off heat and let
stand for a few minutes.
Drain, serve and eat like a Southerner.