Burp

Oh...Excuse Me...


Last night I did what was perhaps my best Low Country Boil EVER.

The most satisfying part was that we had three witnesses to prove that I'm not lying guests over to share the experience with us.

If you've never done a low country boil at home, you really need to do one (unless you're allergic to seafood, but then I think that you could substitute par boiled chicken pieces or beef tips or something and still enjoy the experience.)

It's simple, simple simple--and here's all you need to make a hearty spread for six people:

four pounds of medium headless shrimp
two pounds of andouille sausage, cut into 4" segments
king crab legs (optional--if you're cleaning out the chest freezer--I did)

six ears of fresh corn, cut in half
twelve medium red potatoes
one large red onion, quartered
four large lemons, quartered

two bags Zatarains® Crab & Shrimp Boil
two tablespoons salt.

Cocktail Sauce:

three cups catsup
six tablespoons horseradish (more or less depending on your taste)
three tablespoons Worcestershire sauce
two tablespoons lemon juice


Toss your largest boiler, two thirds full of water, onto the stove top. It needs to be at least 12 quarts in size. If you don't have one, you can either go to Wal Mart or use two boilers like I did--one 8 quart and one 6 quart.

Now add your salt and the two bags of Shrimp Boil seasoning (one in each pot if you're using two.) Bring everything to a boil while you cut up your sausage and corn; make your cocktail sauce; and open yourself a nice chilled bottle of white wine.

Pour yourself a glass of wine and contemplate your seafood for a few minutes if you have the time.

Once the water is boiling, toss in your corn, potatoes, and sausage, then let things simmer for about twenty minutes. If you're using two pots, put your corn and potatoes in one pot by themselves, and spread your sausage links between the two pots. Add a few wedges of lemon to each pot also.

Now pull out a potato and check to see if it is done.

Is it done?

No? Well, put it back in and cook for another ten minutes.

When everything is done to your satisfaction, toss your seafood into the pot (or the big pot) and simmer for another five to seven minutes, then turn off the heat, dip your corn, potatoes, sausage, and seafood out onto a large serving platter.

If you can't dip everything out, pour the balance of the water out through a strainer basket, then grab yourself a plate, some butter, lemon wedges, and cocktail sauce, and go EAT.

I've got to go ride my bike over to get a newspaper now.

why don't you head out to the store to get some shrimp and things for dinner tonight?

.