Chad and I have always talked about going to the east coast, finding a little fish house on the water, and ordering up a big old bucket of seafood and all the fixins. We aren’t even big on seafood, but somehow the experience of rolling up your sleeves, tying on a bib, and eating off of a newspaper by the mist of a grey shore just feels like something one has to do before they die.
We haven’t made to to the east coast yet, but we did learn how to cook up a New England feast for our last Bunco Night. A low country boil, or Frogmore Stew, as it is sometimes called, is a fun and easy way to feed a crowd.
I did quite a bit of research to come up with my recipe and I have to say, it was really a winner. For an out of this world flavorful broth, I pretty much used all the ingredients from all the recipes out there and it worked beautifully. The food was seasoned to perfection. Everyone loved it and we had a good old time enjoying the warmest evening yet of the season.
To make your low Country Boil you are going to need an outdoor cooker like the one below:
You can find these online at any big department store. They are what is used to deep fry a turkey and hook up to a propane tank just like you use for your gas grill.
The trick to this boil is to have full flavored broth and to cook the ingredients in layers so nothing gets overdone.
Start the broth by adding six to seven quarts of water, three quarts chicken broth, 2 3 oz packs of crab boil, four tablespoons of Old Bay, the juice of a lemon, and a bottle of your favorite beer. Are we seeing yet how blissful this is going to taste?
Bring it up to a boil and add five pounds of red potatoes that have been scrubbed and halved. Cook the potatoes for 15 minutes.
Next, add 2 Valida onions cut into wedges, and 3 lbs of hot links or other pre-cooked sausage. Kielbasa would be great too-just cut it up into 3 to 4 inch pieces. Cook for ten minutes and then add 10 ears of corn that have been shucked and broken in half. Cook for another five minutes. Using a fine mesh strainer with a long handle, fish out a potato to make sure it’s tender. If not, cook for another few minutes. Turn off the cooker and add about 30 clean shrimp. They will cook very quickly in the hot liquid.
Spill the stew out onto a newspaper lined table for your guests to enjoy.
Is this not the cutest picture of my husband?
Now, there are a few things you have to do to make this a real party. I made a fun picnic table featuring red Solo cups, striped paper straws, red and white paper plates, and each guest had a bucket to be used for discarding their cobs and shrimp tales.
To round out the meal, everyone had a fresh green salad with homemade dressing, plenty of warm crusty bread for sopping up the stew juices, and their own dishes of melted butter and salt and pepper. Don’t forget the cocktail sauce either!
If this doesn’t look like a party to you, I don’t know what you’re lookin’ for.
I set up a little drink station with fresh rosemary lemonade and sweetened sun tea.
And we proceeded to party.
Doesn’t this look fun?
The stew is spicy, salty, and earthy. It’s a conversation starter and a meal that can be lingered over for hours.
It’s just that it’s so yummy it doesn’t last that long!
By the way, this recipe is perfect for 8 people and your 29 quart cooker has enough room for two full batches.
This type of thing is why summer nights are the times I relish most in all of the year. Balmy evenings are prime for good friends, easy outdoor food, and cold beer.
I hope you give this one a try. If ya want to borrow my cooker let me know.