chiklitmanfan
Senior Cook
When we relocated from the Pacific Northwest to Georgia 25 years ago we took to this regional cuisine like iron filings to a magnet. At the top of the heap for mouth-watering flavor? A properly done low country boil.
It is not exactly barbecue or grilling but definitely an outdoor activity. My son does this best. His technique? Boiling time more than anything else but a great deal of patience helps. If you just dump ALL of the ingredients of onions, spicey sausage, corn-on-the cob, unpeeled shrimp, and new potatoes in all at once you get a mess.
We use Zatarain's shrimp and crab boil in packets for best results. The spice just does something special to the corn because it somehow absorbs all that flavor.
I suppose it can be made in a huge pot on the stove but it is a more fun and less messy experience outside with a gas-fired pot.
All you need to top it off is some ice cold beer. Folks, I cannot explain how these simple ingredients, properly cooked with the right amount of spice, can taste so good but they do.
It is not exactly barbecue or grilling but definitely an outdoor activity. My son does this best. His technique? Boiling time more than anything else but a great deal of patience helps. If you just dump ALL of the ingredients of onions, spicey sausage, corn-on-the cob, unpeeled shrimp, and new potatoes in all at once you get a mess.
We use Zatarain's shrimp and crab boil in packets for best results. The spice just does something special to the corn because it somehow absorbs all that flavor.
I suppose it can be made in a huge pot on the stove but it is a more fun and less messy experience outside with a gas-fired pot.
All you need to top it off is some ice cold beer. Folks, I cannot explain how these simple ingredients, properly cooked with the right amount of spice, can taste so good but they do.