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The taste of low country boil: Seafood feast rings in summer

Nothing says summer like a simmering pot of low country boil. So when Jonesborough Days organizers were planning their 2014 kickoff dinner, they knew what they had to serve.
They partnered with longtime sponsor Food City, and the results were even better than everyone imagined.
“We had 230 or 240 attend,” said Melinda Copp, Main Street coordinator. “We normally plan for that many, but we usually have a lot left over.”
“The excitement started to build the moment we announced it,” Copp added.
Derek Adkisson, Food City manager, said community involvment is always important to this grocery store chain, and they were pleased to see the response.
“It was truly dumped out on the table. There were oohs and ahs,” he said.
“This was our 10th anniversary sponsoring the kickoff dinner,”Adkisson continued. “We wanted to change it up. And this is one of my favorite meals when you have a large crowd.”
Below is one version of low country boil.
LOW COUNTRY BOIL
6 to 8 quarts water
1/2 tsp cayenne pepper
1 tsp whole cloves
2 cloves garlic, chopped
6 bay leaves
1 tablespoon Old Bay Seasoning
4 medium carrots, halved
2 pounds kielbasa or turkey kielbasa, cut into 1-1/2-inch pieces
2 small onions, quartered
16 new potatoes, scrubbed
8 ears fresh corn, shucked
2 pounds medium fresh shrimp (21 to 30 count) in shell
16 blue crabs in shell (or substitute crayfish)
In a very large steam kettle or outdoor fish cooker, bring the water to a boil. Season the water with the cayenne pepper, cloves, garlic, bay leaves, and Old Bay Seasoning.
Add the carrots, sausage, onions, and potatoes and boil for 7 to 10 minutes, or until the vegetables are almost tender. Add the ears of corn and boil for 3 to 4 minutes. Reduce heat to simmer. Add the shrimp and crabs and cook for 3 to 4 minutes more or until just cooked. Serve immediately. Serves 8.
(Recipe from Food City)