As the summer comes to an end and the seasons start to change, I always look forward to the first weekend back with all of my friends. We may have been spread all over and busy living separate lives all summer but that first get-together things just pick back up like time stood still!
This past weekend Mrs. Madison Sanders and I hosted a Low Country Shrimp Boil at her lovely home and it sure was a night to remember. Her sweet husband lead us in prayer as we all gathered around the table to feasted on a combination of shrimp, potatoes, sausage, corn, fried frog legs and corn bread salad! Phew that’s a lot of food, but we wouldn’t have it any other way!
Big thanks to our friend Tyler for bringing the yummy frog legs and Madi C. for a ‘Perfect’ apple pie for dessert! But what I was excited for was Madi Sander’s Corn Bread Salad. My GOODNESS is this something worth bragging about. You can find the recipe on her blog here.
As for the Low Country Shrimp Boil, y’all will need:
- 6-7 lbs. of fresh deveined and cleaned large shrimp
- 3 16 oz. packages of cooked Kielbasa Sausage
- 8 ears of sweet corn (Halved)
- 5 lbs. of new red potatoes
- 2 Lemons
- 1 12 oz. beer
- Old Bay Seasoning to taste
- Black Pepper to taste
- Garlic Powder to taste
- Cayenne Pepper to taste
- Fresh Bay leaves
- Louisiana Hot Sauce
Bring two 11-quart boiling pots filled with a gallon or so of water each to a roaring boil with all of the seasoning in it. First add the potatoes (split for two pots) cook for 10 minutes. Then add the sausage and corn splitting for each pot and cook for 15 minutes. Finally when you are about ready to serve, add the shrimp and cook until pink or 4-5 minutes.
Dump on a newspaper-covered table with several little containers of butter for dipping!
Hope y’all enjoy!