Low Country Boil

serves 8-10

1 (12-ounce) beer

1 large sweet onion, thinly sliced

2 quarts water

2 bay leaves

1 lemon halved

2 Tablespoons Old Bay seasoning

1/2 teaspoon kosher salt

2 pounds small red new potatoes

14-16 ounces kielbasa sausage

14-16 ounces andouille sausage

8 ears of corn, halved or cut into rounds

2 pounds large shrimp, shell on

2 dozen clams

In a very large dutch oven or stock pot, bring the beer, onion, water, bay leaves, lemon, Old Bay seasoning, and salt to a boil.  Reduce the heat to a medium simmer and add the potatoes.  Cover and cook for 10 minutes.  Add the sausage and corn and cook for another 10 minutes, or until the potatoes can easily be pierced with a knife, the corn is cooked, and the sausage is warmed through.  Add the shrimp and the clams, cover and cook until the shrimp are pink and the clams have opened, another 3-4 minutes. Using a slotted spoon, transfer the onions, potatoes, sausage, corn, shrimp, and clams to a large platter.  Ladle the broth over the meat and vegetables.  Enjoy!

Printed from thegalleygourmet.net