Kimmis Low Country Boil Recipes

LOW COUNTRY BOIL

Steps:

• Heat an extra-large pot of water over medium-high heat (you can do this indoors or outside with a propane burner). Add the seafood seasoning and bring to a boil. Add the potatoes and sausage and cook until the potatoes are fork-tender, about 10 minutes. Add the corn and cook until tender, about 5 more minutes. Add the crab and cook another 5 minutes. Add the shrimp and cook until they turn pink, another 3 or 4 minutes.
• Meanwhile, melt the butter in a small saucepan; remove from the heat and add the garlic and sprinkle with seafood seasoning. Drain the seafood mixture and transfer to a newspaper-lined table or a large platter. Season with salt and pepper. Serve with the garlic butter.

KIMMI'S LOW COUNTRY BOIL

Steps:

• 1. 1. Bring a large pot, filled halfway of water, to a boil. Add beer, seasonings, garlic, lemon juice, butter & onion; boil 5 minutes. Add potatoes; cook 20 minutes. Add sausage, cook 10 minutes, stirring occasionally.
• 2. Add the corn & crab, if using, cook another 5 minutes.
• 3. Add the shrimp, stir; cook 3 - 5 minutes. Remove from heat. Drain off the water. Pour the contents of the pot onto a table covered in brown shipping paper.
• 4. Pour onto brown paper lined table & enjoy!
• 5. Serve with melted butter, cocktail sauce, lemon wedges, if using & plenty of napkins or paper towels!
• 6. Serve with garden salad, fresh bread, plenty of napkins & several bowls for de-shelling. Sweet iced tea & beer are typically the beverages for this meal.

INSTANT POT® LOW COUNTRY BOIL

Steps:

• Combine andouille sausage, potatoes, and onion in a multi-functional pressure cooker (such as Instant Pot®). Sprinkle seafood seasoning over the top. Pour in beer. Lay corn pieces on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 20 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Stir in shrimp. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid.

DAVE'S LOW COUNTRY BOIL

Steps:

• Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes.
• Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy!

LOW COUNTRY BOIL

Steps:

• Fill large pot about 3/4 full of water, place on an outdoor cooker and bring to a boil. **2 bottles of beer may be added if desired.
• Turn to a med-high heat. Add Old Bay Seasoning and mix into water.
• Gently place potatoes into pot - cook 10 minutes.
• Add corn, sausage and onions - cook for 5 minutes.
• Squeeze lemons and add to pot along with shrimp - cook for 3 to 4 minutes.
• Drain liquid and dump boil onto a table covered in newspaper.
• Have a little melted butter and horseradish sauce on hand....grab your favorite drink and dig in!

LOW COUNTRY BOIL

Steps:

• Fill a 2 1/2- to 3-gallon stockpot half full with water and bring to a boil. Add the seasoning and potatoes to the pot. Allow the water to return to a boil and cook for 5 minutes. Add the onions and sausage. Bring the water back to a boil and cook for 15 minutes. Add the corn, bring the water back to a boil and cook for 10 minutes, or until the potatoes are done. Add the shrimp, bring the water back to a boil and cook until the shrimp turn pink, about 3 minutes. Remove with a slotted spoon or drain in a large colander and serve on a large platter or on newspaper.

LOW-COUNTRY BOIL

Steps:

• Fill a 7-gallon stockpot halfway with water (or use 2 large pots and divide the ingredients between them). Add the seasoning and bring to a rolling boil. Add the whole potatoes to the pot. Allow the water to return to a boil and cook 5 minutes. Add the onions and sausage. Bring the water back to a boil and cook 15 minutes. Add the corn, bring the water back to a boil and cook 10 minutes, or until the potatoes are done.
• Add the shrimp, bring the water back to a boil and cook until the shrimp turn pink, about 3 minutes. Drain through a colander; discard the liquid. Serve on newspaper or a platter.

LOW COUNTRY BOIL

Steps:

• In a Dutch oven, combine the water, beer, seafood seasoning and salt; add potatoes and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add corn and chorizo; simmer until potatoes and corn are tender, 10-12 minutes longer., Meanwhile, in a small skillet, heat oil. Add the garlic, cumin, cilantro, paprika and pepper. Cook and stir over medium heat for 1 minute., Stir the shrimp, crab legs and garlic mixture into the stockpot; cook until shrimp and crab turn pink, 4-6 minutes. Drain; transfer seafood mixture to a large serving bowl. Serve with condiments of your choice.