The low country boil remains one of my most favorite summertime dinner party and cookout dishes.
It’s simple, it’s quick and it brings people together. I mean, you’re all eating from the same goodness piled up on newspapers in the middle of the table.
I was introduced to the low country boil in Auburn, Alabama. It was back in the fall of 2007 while I was tailgating with a few of Paul’s college friends the evening before a football game. (A bit about the history of the low country boil here.)
I may be biased, but there is nothing quite like the SEC tailgating experience. It really is the embodiment of Southern hospitality.
The folk at Auburn usually bring this recipe out when the LSU (Louisiana) game comes around. I think it’s supposed to represent a crawfish boil, which you could do with this recipe – just substitute crawfish in the place of the shrimp.
What you can expect to see is once the boil is ready: a big group of tailgaters gathers around a big fold out table, with the boil goodness dumped out on newspapers lining the table.
Less than a month till college football season, can you feel it?
The key to making enough food to feed a crowd of hungry tailgaters? A big stockpot.
Take a look at this beauty:
It’s a Le Creuset 20 quart stock pot.
Not only is it a beauty, it’s big enough to do a low country boil for a crowd of at least 20. I made the boil for 4 people, and you can see how much room is left in the pot.
If you are a tailgater , can you imagine the goodness that you could make for how many people? This stockpot is one big boy. I could even imagine someone making a lobster dinner with one of these (not I, don’t think I could do the whole cooking something that is still alive thing).
If a 20 quart stockpot is too big for you and your family, Le Creuset has stockpots of all sizes.
I see a lot of soups and stocks in my future (when Little C is born in October), so I am almost certain that this stockpot will take up permanent residence on our stove top come this fall and winter.
This week, I’m teaming up with BigKitchen to give away one Le Creuset 20 quart stockpot to one of you – my lovely, lucky readers!
BigKitchen is an online kitchen wares retailer that offers a complete selection of kitchen products including appliances, cookware, bakeware, bar & wine, coffee & tea, tools, and many more items. They have some really cool items on their site, I think a few of my favorites are in their Eco-Friendly collection.
1. Required entry: Visit BigKitchen‘s website and tell me what product you would like to try out for yourself.
2. For a second entry: Let me know what you would be most excited about cooking in the Le Creuset stockpot.
“I just entered to win a Le Creuset stockpot from @BigKitchenStore and @MelissaHCrane: http://bit.ly/MH56y1 ″
Contest will run until Friday, August 17, 2012 at 11:59pm EST and winner will be randomly chosen and announced on Tuesday, August 21. BigKitchen will ship directly to the winner. Shipping to US addresses only.
NOTE: I am working on some more great giveaways this fall. To keep up with the latest recipes and giveaways: Subscribe to Dash of East’s email newsletter.
Low Country Boil (serves 4)
- Crab/Shrimp boil seasoning, 2 tbsp per quart of water
- 8 new potatoes
- vegetarian sausage (or turkey sausage)
- 4 ears of yellow corn
- 1 pound of shrimp, unpeeled
- Optional: Juice from one lemon
Fill a large pot with enough water to cover all of the ingredients, and bring to a boil. Add the crab boil seasoning seasoning. While cooking the rest of the ingredients, adjust the crab boil to suit your taste. Add the potatoes and cook on medium heat for 20 minutes. Add sausage and corn and cook for an additional 10 minutes. Add the lemon juice. Add shrimp and cook for 3 minutes. Drain and serve. Enjoy!