Hubby loves to cook in his cast iron Dutch oven outside so he is always tagging me in recipes to see if I would want to try this or that. A few weeks ago he had come across a low country shrimp boil and really wanted to try it. Of course, when it was time to cook he couldn’t find said recipe, men! No problem though, I did a quick search and found a lot of variations of the low country shrimp boil recipe and just adapted for what I had on hand for Hubby to use. This is a super easy recipe for anyone to make.
Hubby made this outside in his Dutch oven. This means he heated up the charcoal briquettes in a chimney starter. When they are ready you put some of the down first and then your Dutch oven on top. When you put the lid on, you also add some briquettes on top of the lid. You can do it this method or you could do this on a campfire or (if you are more like me) you can just do this on the stovetop inside your kitchen. Whatever cooking method works for you is okay with me.
For our impromptu version we sort of used what was in the house. Old Bay Seasoning is really a requirement for this though as it adds so much flavor. It is good for a lot of different recipes and cooking and is a good staple to keep in the house. The beer we used was what Hubby was drinking that day – probably just some cheap Natural Light. Use whatever you like though or if you are not beer drinkers just skip it (but it does add flavor).
Corn and potatoes are pretty standard in these boils. We used fresh corn on the cob, but you could probably get away with frozen corn on the cob if that is what you have. Now for the shrimp you would ideally want some super-fresh, just caught shrimp. Well, in St. Louis that is a bit tough to find. I generally have shrimp in the freezer and so that is what I used for this – a bag of frozen uncooked but peeled shrimp. I still would prefer fresh shrimp with the peels on, but it still tasted great. I do not even thaw the shrimp, just throw them in frozen. For the sausage I used a kielbasa – just half the package. You could use Andouille or Spanish Chorizo also or just whatever type of smoked sausage you want really. It is already cooked so you are just warming it up really in the boil.
Because of all the flavors you are cooking the ingredients in you do not need any cocktail sauce for the shrimp, no butter for the corn, nothing extra at all! It is truly a one pot meal! The recipe I made can serve four. If you have a bigger group or just big appetites just add more amounts of the meats and vegetables. If you are making a substantial amount more then you will need more liquid and more Old Bay also. This is pretty foolproof though no matter what.
Have you had a low country shrimp boil before? Do you think your family would enjoy this? What changes would you make?