shrimp boil with corn

Low Country Boil

Low Country Shrimp Boil

Low Country Boil

1 pound Gulf shrimp

4 ears of corn

10 small red potatoes

2 large links Polish sausage, cut in two-inch slices

1 onion, quartered

2 lemons, halved

½ bundle of parsley Fresh thyme and Cajun seasoning to taste

In a large pot, place corn, potatoes and onion, then add 1 lemon, herbs and spices tied in a cheesecloth. Cover with cold water and bring to a boil until vegetables are done. Add shrimp in the last two minutes. Serve on a table covered in newspaper along with lemon wedges, drawn butter and cocktail sauce.

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