LOW COUNTRY BOIL

from Lee Greenwood and his wife Kim

Recipe

Ingredients:	Water ½ cup or more dry crab boil (Zatarain's and Old Bay have good boils) 1 large Old Bay Crab Boil seasoning packet (this looks like a large tea bag full of various spices) 2 heads garlic, unpeeled and cut in half horizontally 2 lemons, cut in half 1 yellow onion, peeled and quartered 10 small red potatoes, washed and halved 1 pound andouille or Polish sausage, cut into 2-inch pieces 4 ears of corn, cleaned and cut in half 1½ pounds shrimp, unpeeled

Directions:	1. Fill a 6- to 8-quart stock pot 3/4 full with water. 2. Add the dry crab boil, the boil seasoning packet, garlic, lemons and onion. Cover and bring to a boil. 3. Remove the lid, add the potatoes and cook for 5 minutes. 4. Add sausage and corn, cover and bring to a boil and cook for 5 minutes more. 5. Add shrimp and turn the burner off. Let sit 15 minutes. Drain and serve. Yields 6 servings.

Ingredients:

Water
½ cup or more dry crab boil (Zatarain's and Old Bay have good boils)
1 large Old Bay Crab Boil seasoning packet (this looks like a large tea bag full of various spices)
2 heads garlic, unpeeled and cut in half horizontally
2 lemons, cut in half
1 yellow onion, peeled and quartered
10 small red potatoes, washed and halved
1 pound andouille or Polish sausage, cut into 2-inch pieces
4 ears of corn, cleaned and cut in half
1½ pounds shrimp, unpeeled

Directions:

1. Fill a 6- to 8-quart stock pot 3/4 full with water.

2. Add the dry crab boil, the boil seasoning packet, garlic, lemons and onion. Cover and bring to a boil.

3. Remove the lid, add the potatoes and cook for 5 minutes.

4. Add sausage and corn, cover and bring to a boil and cook for 5 minutes more.

5. Add shrimp and turn the burner off. Let sit 15 minutes. Drain and serve.

Yields 6 servings.