Low Country Boil

You can't really get more simple or more rustic than this dish. Traditionally, a low country boil is done outside on a hot summer day, in a huge pot over a burner. Once everything is done, the water is drained and the contents of the pot are poured out onto a large table covered in newspaper where everyone serves themselves. I never really liked that part of it because all I could think about was the ink from the newspaper getting on my food. But anyway, I love the simplicity and unpretentiousness of this dish. The key to this dish is really the timing. You have to know just when to add all the ingredients to ensure everything is done at the same time. Unfortunately I overcooked the potatoes a little tonight and they came out sort of mushy. My husband and I still enjoyed it though. While this is normally a dish for a large crowd, I made it on a somewhat smaller scale and it's still a great meal for 2.

Low Country Boil

-5-6 medium red potatoes, quartered (you could also use small red potatoes and leave them whole. It actually works better with the smaller ones.)
-4-6 small ears of corn
-1 lb cleaned, deveined shrimp with tails
-2 links Cajun smoked sausage, sliced diagonally
-2 Tbsp Old Bay seasoning
-1/4 cup salt

softened butter, sliced lemons, and Cajun Spice mix for serving

Begin by boiling 8 qts of water in a stock pot. Add the salt and Old Bay seasoning. Add potatoes and cook for about 10-12 min. Next, add the sausage and corn on the cob. Cook about 7 minutes and then add the shrimp. Boil another 3-5 min just until the shrimp are pink and heated through. Drain water and pour the contents of the pot onto a platter. Sprinkle with salt and pepper and 2 Tbsp Cajun Spice Mix or additional Old Bay seasoning. Serve with lemon wedges and softened butter.