Raise an ice cream cone the first week of summer “vacation”! I have to chuckle when people talk about teachers having the summer off. From my experience and observation, summer vacation just means that’s the time when you ramp up your professional development, work on your Masters or EdD, or work more hours on your second or third job. This summer, out of the two + months “off”, I have approximately seven days free (and not all at one stretch).
Summer is also the time when I get to play in the kitchen! Last summer I had a great time creating weekly dinner menus. This summer I plan to post some fun new recipes I have developed. This weekend is the perfect time for a family feast. Below is my version of a Low Country Boil. Whatever this summer brings you, I hope it involves family, good friends, fresh air, and fun!
Sheila’s Low Country Boil
Serves 12 – 14
- 1 tablespoon Old Bay Seasoning – or more to taste
- Juice of two lemons (or feel free to cut in half and toss them in the pot)
- two bay leaves
- 2 teaspoons of cayenne pepper
- 5 pounds new potatoes
- 3 (16 ounce) packages cooked kielbasa sausage, cut into 1-inch pieces
- 8 ears fresh corn, shucked
- 5 pounds whole crab, broken into pieces (Costco is a great place for crab at a good price)
- 4 pounds fresh shrimp, peeled and deveined
- Heat a large stock pot of water over medium-high heat. Add Old Bay Seasoning to taste, lemon, bay leaves, and cayenne 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. Add the shrimp about 5 minutes before everything is cooked.
- Drain off the water
- Now comes the fun part! Cover a picnic table with newspaper and pour the pot out on the table. Belly up to the grub and dig in!