Low Country Boil

Hope y'all are ready for the grand finale of our meal today because I'm ready for y'all

The first thing we're going to start with is the proper pot. And I tell you, I wouldn't recommend doing this dish unless you had this type of pot with a basket

because otherwise it's going to be too hard to dip your food out and then your shrimp might get too done

And we're going to start with a good seasoning. I've got Old Bay here and I'm not going to be bashful

I'm gonna put three quarters of a cup in here. The next thing I wanna talk to you about

is the order in which you drop your food into your pot

Now, it really depends on what size potato you have. So if these were real large potatoes

we would drop them in probably about 20 minutes before we did everything else

But since they're small, I'm gonna drop them in at the same time

that I drop the sausage in, because those sausage is gonna be the flavoring

to this pot. And I'm gonna take our corn and I'm just gonna snap it in two

And doesn't it look just out of this world? When I cooking this for my family usually there 20 or 25 of us So we do this outside over a gas flame This is definitely one of those great outdoor meals that feed a crowd with very very little

sweat. All right. It looks like it's ready for the shrimp. And you'll notice that these shrimp

are still in their shells, which is the way you want to do it. You want to keep them in those

jacket so it'll seal in their flavor. And you can see as I scoop some up, see how quickly

they cook? They're already turning nice and pink. All right, we're ready to pull our seafood

feast out of the pot. And we're going to tilt it and let a little of that water pour off

of it. And if you're cooking for a real crowd, girls, you'll want a whistle for your man

for this one. But I'm a sturdy girl, so I can handle it. And all we're going to do is just dump

this onto the newspaper, just like that. Doesn't that look delicious? Now, I'm going to finish it

off just because I like the seasoning. I'm going to sprinkle just a little bit on, and it's ready to eat