A low country boil is an experience in the south that is equivalent to a New England clambake. Typically fresh shellfish catch of the day, dump it in a giant pot with some vegetables and sausage, and you have a fantastic feast that I've seen literally dumped out onto the table to enjoy. The boils I attended were usually full of shrimp, potatoes, and corn, but there can be quite a bit of variance in the pot. This variation of the giant feast for you and your friends cooks in a dutch oven.

Supplies

Dutch oven

cutting board

chef knife

small bowl

mixing spoon

Step 1: Ingredients

For Spice Mixture:

1 teaspoon sea salt

1 teaspoon brown sugar

1 teaspoon paprika

1 teaspoon coriander

1 teaspoon ground cumin

1 teaspoon adobo chili paste

For Low Country Boil:

2 cups beer (recommend lager but I used what I had on hand)

1 lb. smoked sausage, sliced into 1-2 inch rounds

1 lb. new potatoes, cut into small chunks

4 ears of corn, halved

1 lb. deveined, peeled large shrimp

2 Tablespoons butter

Juice of one lemon

1 teaspoon sea salt

Step 2: Preparation

Preheat oven to 400 degrees Fahrenheit.

In small bowl mix together the following seasonings for spice mixture: sea salt, brown sugar, paprika, coriander, ground cumin and adobo chili paste. Set aside.

Step 3: On the Stove

Place a Dutch oven on the stove over high heat. Combine the beer and 1 Tablespoon of the spice mixture in the bottom of the Dutch oven. Bring it up to a boil.

Step 4: Add Ingredients

Add the sausage, the potatoes and the corn.

Step 5: Bake

Cover the Dutch oven and slide it into the oven. Bake for approximately 40 minutes. The potatoes should be tender.

Step 6: Add Shrimp

Take the Dutch oven out of the oven and add the shrimp. Cover again and bake for 5 more minutes.

Step 7: Add Seasonings

Remove Dutch oven from oven and remove lid. Add the remaining spice mixture, butter, lemon juice and salt. Toss it all together. Serve right out of the Dutch oven or a large platter.