Pop’s Down Home Low Country Boil

HAPPY SEPTEMBER EVERYONE! It’s my favorite month of the whole entire year. I love everything about September. It’s the start of my favorite season (okay… fall and summer are tied for my favorite season). I’m SO ready for cozy sweaters, apple cider, pumpkins, changing leaves, and FOOTBALL. (Michigan’s first game is on Saturday. GO BLUE!) And fall means we are one step closer to Hallmark channel playing Christmas movies 24/7 and Christmas lights and hot cocoa! But let’s not get too ahead of ourselves 😉

Before I go into all out fall mode, I’m going to live out summer to the fullest this Labor Day Weekend. One of my families favorite traditions is a big, end of summer gathering. All summer long we get together for cookouts and bonfires, but Labor Day weekend we always go all out. One of our absolute favorite meals is my Pop’s Down Home Low Country Boil. Nothing says summer to us like a crab and shrimp boil. We cover a table in newspaper, pour it out, and sit around and chow down. (No plates needed!) My sweet dad (AKA Poppa E), who I might add is not even the littlest bit southern, makes his shrimp/crab boil so good, one bite makes you feel like you’re in Louisiana.

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I mean look at this thing! There’s no way your mouth isn’t watering just looking at this photo.

So, dying to know his secret recipe? Lucky for you, he gave it to me so I could share it!

Ingredients

6 pounds of Shrimp (Jumbo Gulf White… Fresh if you’re anywhere close to the Gulf!)
4 pounds of Crab Legs
5 pounds of mini potatoes (We used the Little Potato Company.)
8 ears of sweet corn, shucked and cut in half
2 pounds of Andouille Sausage, cut in 1-2 inch chunks
2 Onions
1 head of garlic, peeled
3 tablespoons Louisiana Fish Fry Liquid Crab Boil
1-2 Tablespoons Old Bay Seasoning

  1. Boil about 3 gallons of water, Louisiana Fish Fry Liquid Crab Boil and Old Bay Seasoning in an outdoor Turkey Fryer.
  2. Add onion, garlic, potatoes, corn and sausage. Cover and boil 10-15 minutes, until the potatoes are tender.
  3. Add the shrimp and crab legs, then cover. Cook for 4-6 minutes, or until shrimp are cooked. Be careful not to overcook the shrimp!
  4. Drain and pour out onto a newspaper covered table. Have melted butter and salt nearby for the potatoes, melted butter for the crab and cocktail sauce for the shrimp! (The best cocktail sauce is just ketchup mixed with horseradish to your liking!)

And that’s it! Just four super duper simple steps! Enjoy!

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I hope you all have a fantastic Labor Day Weekend! Since this is a long weekend, you won’t be seeing a Weekend Roundup until Monday next week! I hope your weekends are filled with sunshine, family, friends and shrimp boils 🙂 Talk to you Monday!

Xx.
Savannah

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