{45 by 45} low country boil

i have made this before and tried to take pictures of the finished dish but it gets eaten while i am making it or before i even get my camera ready.. but it's so worth making again and again.. i have seen the recipe in cook books and on tv for years but just hadn't gotten around to making.. then one day pete saw it on some cooking show and asked why i had never made it.. with a shrug i replied with i dunno.. and he then replied well let's make it.. {i love how he said "let's" as if there is some indication he will be assisting} but no matter i made it, we loved it and I've now made it 3 or 4 times this year.. pete wants to have a party {he always wants to have a party}and serve this and well i can find no fault in his logic so i believe we will be having a low country boil party in a our near future.. i found tricia yearwood's recipe to be the easiest and most flavorful so that is the one i used to adapt this recipe from. 
here are the cast of characters in this one act play.. {by the way not sure why there are blueberries making an appearance in this picture and not lemons.. i chalk it up to umm my kaotic kitchen..}

i left the shell on the shrimp.. not for any reason other than laziness..

i love the little white potatoes.. so creamy and buttery..

love me some spicy sausage..

love love love fresh corn on the cob.. saw this crawfish meat and thought what the heck let's throw that in but it's strictly optional.. omit if you can't find or just don't want to do.. the recipe is easy and forgiving..

had my handy dandy tablet available with the recipe for quick reference.. and of course lousiana spice..

the broth gets so flavorful.. be careful you don't start plucking out potatoes  and sausage and start eating them before it's all cooked.. {oh you wouldn't do that?? hmm either would i..}

low country boil
prep time: 15 minutes
cooking time: 35-45 minutes
servings: 4-6


1/2 cup louisiana seasoning/spice
2 lbs. small white potatoes
1 purple onion, peeled and chopped
2 links Andouille, cut into 1-2 inch pieces
2 links polsa kielbasa smoked pork sausage, cut into 1-2 inch pieces
3-4 ears of corn, cut in half
1 lb. crawfish {I used a package of crawfish tail meat}
2 lbs. medium raw shrimp
fill a stock pot or dutch oven with water.. add seasoning and bring to a rolling boil... add potatoes whole to the pot and allow the water to return to a boil and cook for 5 minutes.. add onions and sausage.. bring water back up to a boil and cook for 15 minutes.. add corn, and again bring water back up to a boil and cook another 10 minutes or until potatoes are fork tender.. add shrimp and crawfish and bring broth back up to a boil and cook until shrimp are no longer pink.. about 3 minutes..remove from stove and drain through a colander and discard broth.. serve on a newspaper or platter with crusty bread, butter, lemon wedges and tobasco.. maybe have some extra of the cajun seasoning on hand too. ohhh and an ice cold beer is a must..

enjoy and get cook'n!!


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