Low Country Boil is a thing of beauty. It's smoked sausage, corn on the cob, shrimp, potatoes, water, and seafood seasoning. The stew is cooked in stages; first you bring the water and seasonings to a boil, add the potatoes and corn, then the sausage, and last, the shrimp. It's cooked in a huge pot with a basket, and when it's done you pull the basket out of the pot, let it drain, and dump it onto tables covered with newspaper. Best eaten with lots of friends and served with good beer.
Here's the thing though, sometimes, we can't linger with our friends over newspaper covered tables sipping beer and laughing. And in spite of that, sometimes we really want boil. So, on those days, I commit blasphemy. I toss everything (except the shrimp!) in our trusty slow cooker and go about my day.
Here's how it all goes down:
In a 4 qt. slow cooker, combine:
- 1.5 lb. potatoes, cut into bite size pieces
- 1 lb. kielbasa, or other smoked sausage, cut into 1 inch pieces
- 2 ears of corn, cut in half
- 1 Tbsp. Old Bay seasoning
- 1 quart water
- 1/2 lb. shrimp
Combine the first five ingredients and cook on low 6 to 8 hours, until the corn, sausage, and potatoes are cooked through. Fifteen to twenty minutes before serving, add the shrimp and replace the lid. The dish is ready to serve when the shrimp is cooked through.
