As mentioned in a recent
blog post about the Jekyll Island Shrimp & Grits Festival here is the Low Country Boil recipe from Joe Barnett, Jr. This is
one of the best Low Country Boil recipes I have ever tried; lots of flavor and
the remoulade sauce is the icing on the cake.
JOE BARNETT, JR'S LOW COUNTRY BOIL RECIPE
Serves:
15-20 Difficulty Level: 2 (of 5) Prep Time: 30 minutes Ready In: 30 minutes
INGREDIENTS:
•15 quarts Fresh Water
•24oz. Chicken Base
•4 lbs. Small New Potatoes (Size AA)
•12 Ears of Fresh Corn, Shucked and All Silks Removed; Cut into Halves.
•4 lbs. Hillshire Farms “Polish Kielbasa” (not smoked) Cut into Pieces
•5 lbs. Headless Shell-On Fresh Local Shrimp (Wild Georgia Shrimp if You Can
Get Em'
Creole Spice Mix
•2 ¼ tbsp Sweet Paprika
•3 ½ tbsp Lawry’s Seasoning Salt
•2 ½ tbsp garlic powder
•1 ½ tbsp fresh cracked black pepper
•1 ½ tbsp onion powder
•1 tbsp cayenne pepper
•1 tbsp dried oregano
•2 tbsp dried Italian seasonings
•1 ½ tbsp chipotle powder
•Mix and store in a ziplock bag until needed.
PROCEDURE:
•Bring water to a rapid boil and add chicken base and let cook for
4 minutes.
•Add one whole package of Creole Spice Mix. Let cook for 4 minutes more.
•Add potatoes and stir. Let come back to a boil and cook for 10 minutes.
•Add corn and let boil for 7 minutes.
•Add sausage and let boil for 5 minutes more.
•Add shrimp, return to boil, then turn heat off. Put lid on pot and let sit for
12-15 minutes (It is very important to let sit, do not bother)
Remoulade Sauce:
•2 Large eggs
•Juice of one large lemon
•1 Cup chopped onion (Vidalia or best sweet onion on the market)
•1 Cup chopped green onion (green parts only)
•1 ½ Cups chopped celery (include leaves and cut 3 inches up from base)
•1 ½ Tbsp prepared Horseradish
•3 Tbsp Creole mustard
•3 Tbsp prepared yellow mustard
•4 Tbsp Heinz ketchup
•4 Tbsp cilantro, finely chopped
•2 Tsp Lawry’s Seasoning Salt
•2 Tbsp Tone’s Cajun seasoning (from Sam’s Club)
•1 Tsp cayenne pepper
•1 Tsp fresh ground black pepper
•3 Tbsp Hidden Valley Ranch seasoning and salad dressing mix (dry)
•1 Cup buttermilk
•1 Cup vegetable oil or canola oil
Procedure for
Remoulade Sauce:
•Mix in a large mixer or food processor
•Combine the first 15 items on the list except for the lemon juice and
vegetable oil. You may have to add a couple of ingredients and mix them before
adding additional
ingredients, to prevent overflowing the mixer/processor. When the last
ingredient is added, blend until smooth and then an extra minute.
•Add lemon juice and blend for 30 more seconds. Slowly add the cup of vegetable
oil. Be sure to scrape the sides of the bowl to ensure everything in well blended.
•Pour into a container with a seal on it and store on middle shelf in the
refrigerator overnight. Take it out and check consistency by stirring with a
wooden spoon. Keep in refrigerator until needed. It will keep several weeks but
always stir it very well before you pour or use it.
Enjoy!
BEN
You
will need a 30 quart stock pot for this recipe, but it is easy to make less for a smaller group of people.
