Beach Food Part 3: Low Country Boil - This would also be great for the Fourth of July

A low country boil is more of an event than a dish.  It is native to the coastal islands of South Carolina and Georgia (often referred to as the low country), but it is a wonderful dish anywhere you can get fresh seafood.  My dad cooked this because he is our resident seafood chef having grown up around it, and he didn't use a recipe, so I am going to give you some guidelines to cooking your own rather than a recipe.  While he cooked this in the kitchen, it also great to cook outside in one of those outdoor fryers.  We always called it a fish cooker, but that might not be what it is actually called. You may think you need more per person than this suggests, and while I do encourage you to cook all you want, I think you will be quite surprised at how filling this is.  All you need to serve it with is a salad and maybe some bread.  It is absolutely delicious!  And, I should mention that it is also messy.  I mean, you really can't help but make a mess with corn on the cob and peel-your-own shrimp, but that is part of the fun.

Low Country Boil

small red potatoes - about 1/2 lb. per person

smoked sausage such as andouille or kielbasa

corn - 1/2 - 1 ear per person

shrimp unpeeled (with heads on if desired), about 1/2 lb. per person

1 bag of shrimp or crab boil (My dad used Zatarain's extra spicy, and you even got a bit of spice from the inside of the potatoes and corn.)

optional: cocktail sauce for dipping

In a VERY large stockpot, cover the potatoes with water by several inches and add the shrimp or crab boil.  Bring them to a boil and cook not until done, but until you can just pierce them with a fork -about 10 minutes.  Add the corn and sausage.  Boil until the corn is just almost done - about 10 minutes.  Add the shrimp and cook just until pink.  This will not take long - maybe 3 or 4 minutes.  Do not overcook!