Lowcountry Boil

When the weather is hot and humid and I can’t dream of heating up my cool, air-conditioned home with heat from the stove or oven I’ll make just about anything that involves outdoor cooking.  Once the appeal of grilled meat and veggies from the grill wears off it forces me to be more creative about preparing outdoor meals and one of our favorite meal discoveries in the last few years is now an all-time favorite – Low Country Boil!  This meal has a few names depending on the part of the country you live in (one less appealing option: Frogmore Stew) but the components are pretty much the same – fresh shrimp, corn on the cob, kielbasa sausage, small red potatoes and an onion, and Hot Sauce and Old Bay Seasoning for flavor.  That’s it!  

Low Country Boil 4

All the ingredients are boiled in hot water (on our outdoor stove) and served on the picnic table over newspaper, no silverware required.  Or you can class things up a bit and use plates and forks… whatever floats your boat.  Great served with crusty french bread and a glass of rose.

Low Country Boil 3

 

 

Low Country Boil 1 

Lowcountry Boil
Serves 8
Write a review
Print
Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 6-8 cups of cold water
  2. 1/4 cup Old Bay Seasoning
  3. 5-10 dashes hot sauce (like Frank's Red Hot)
  4. 2 lbs small red potatoes
  5. 1 onion, peeled and cut into 8 pieces
  6. 6 cobs of corn, shucked and broken into half
  7. 1 lb kielbasa sausage, cut into 2 inch pieces
  8. 1 lb raw shrimp, deveined and with shells on
Instructions
  1. Place the water, hot sauce and Old Bay seasoning in a large pot.
  2. Heat over high heat and bring to a boil.
  3. Add the potatoes and cook for 10-15 until soft enough to pierce with a fork.
  4. Reduce the heat to medium-high, then add the onion, corn and sausage, and cook for 5 minutes.
  5. Return the water to a boil, add the shrimp and stir, then turn off the heat. The shrimp will cook quickly given the high temperature of the water.
  6. Remove the pot from the heat and let sit until the shrimp turn pink.
  7. Remove all ingredients from the pot and thoroughly drain.
  8. Serve immediately with french bread.
Notes
  1. This meal is naturally gluten free as long as you use a gluten-free kielbasa sausage - this is easier said than done so read your labels carefully!
Adapted from Men's Journal
Adapted from Men's Journal
In Bryna's Kitchen http://www.inbrynaskitchen.com/

Shrimp Paella

It’s hard for me to believe, but it’s been over a decade since I was in high school… in my mind, I think it was maybe four years ago?  Anyhoo, back when I graduated high school I studied abroad in Spain for a month with a number of classmates and spent a week living with a wonderful family who helped introduce me to a number of unique cultural events and tastes, paella being at the top of the list.  The family picked me up from a hotel where I had arrived on a bus with my classmates and we headed directly to the beach for a meal of sangria and paella, the first time I had ever had either.  The version of paella we ordered was far more exotic than the recipe I’m going to share below, but they share common a common thread… rice, saffron and seafood.  I opt for shrimp in this recipe but the Spanish version I tried included shrimp cooked with their heads still on, and lots of baby octopus!  Delicious, but a bit of a shock to a Minnesotan teenager who hadn’t seen much of either delicacy before.

DSCF7261

If you try making this recipe feel free to experiment with the meat you add to the dish, but here are a few things to keep in mind:

  1. Make sure you use Basmati rice – this dish can be made with Jasmine or long-grain rice but the texture of Basmati is really important for the authenticity of the meal.  
  2. When adding liquor to the dish at the very end, you can use either white wine (like I did) or the traditional Pernod, which is an anise-flavored liquor (read: black licorice).  This really is a key ingredient but I find that Pernod is foolishly expensive and I hate the taste of black licorice, so authentic or not, I’m using white wine instead.
  3. Make sure you use chicken stock, and not broth.  Stock is much deeper in color and has a great deal more flavor.
  4. Saffron is spendy but worth it – it has a very light, fragrant flavor that can’t be replicated.
  5. Feel free to substitute cooked lobster or crab, or raw scallops, for the raw shrimp, but make sure to keep the kielbasa no matter what.  The spices in the sausage impart some really great flavor to the meal.

Serve this paella with slices of baguette and a glass of white wine.  

DSCF7259

 

Shrimp Paella
Serves 8
This Spanish paella is a delicious dish of rice, sausage and seafood cooked in chicken stock and saffron.
Write a review
Print
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Ingredients
  1. 1/4 cup olive oil
  2. 1 1/2 cups chopped yellow onion (2 onions)
  3. 2 red bell peppers, cored and sliced into 1/2-inch strips
  4. 2 tablespoons minced garlic (4 to 6 cloves)
  5. 2 cups white basmati rice
  6. 5 cups chicken stock
  7. 1/2 teaspoon saffron threads, crushed
  8. 1/4 teaspoon crushed red pepper flakes
  9. 1 tablespoon kosher salt
  10. 1 teaspoon freshly ground black pepper
  11. 1/3 cup white wine (recommended: Sauvignon Blanc)
  12. 1 pound raw shrimp
  13. 1 pound kielbasa, sliced 1/4 to 1/2-inch thick
  14. 1 (10-ounce) package frozen peas
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Heat the oil in a large ovenproof Dutch oven.
  3. Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally.
  4. Add the bell peppers and cook over medium heat for 5 more minutes.
  5. Lower the heat, add the garlic, and cook for 1 minute longer.
  6. Stir in the rice, chicken stock, saffron, red pepper flakes, salt, and pepper and bring to a boil. Cover the pot and place it in the oven.
  7. After 15 minutes, stir the rice gently with a wooden spoon, and return it to the oven to bake uncovered for 10-15 minutes longer, until the rice is fully cooked.
  8. Transfer the paella back to the stove top, remove the lid and add the white wine, folding the paella gently to incorporate.
  9. Cook the paella over medium heat for 1 minute, until the wine is absorbed by the rice.
  10. Turn off the heat and add the shrimp, kielbasa, and peas and stir gently to incorporate.
  11. Cover the paella again and allow it to steam while sitting on the stovetop for 15 minutes or until the shrimp are pink and cooked through.
  12. Serve hot with slices of baguette and a glass of white wine.
Adapted from Ina Garten's "Barefoot Contessa at Home"
In Bryna's Kitchen http://www.inbrynaskitchen.com/