Low Country Boil - South Carolina Style

Ingredients:

• 3 medium sweet vedalia onions, quartered

• 3 lemon's, halved

• 2 tbs salt

• 2 tbs cayenne pepper

• 2 - 3oz bags of Zatarain's Shrimp boil seasoning

• 3 tbs cayenne powder

• 3 tbs Slap Ya Mamma cajun seasoning

• 3 lbs red potatoes, halved or quartered to bit size pieces

• 2 lbs andouille sausage

• 4 ears of corn, cut into 2in pieces

• 3 lbs medium to large shrimp, shells on (3/4 lb per person)

Lemon Garlic Butter:

• 1 stick butter

• 2 tbs lemon juice

• 2 cloves garlic, minced

• 1/2 tsp kosher salt

• 1 tsp cajun seasoning

Directions:

• Ahead of time, soften the butter then mix in the remaining ingredients. Once incorporated, put back in fridge till ready.

• Prep the table by covering with news paper or butchers paper.

• Fill a large pot with 8 quarts of water, add onions, squeeze the lemons into the water then add the lemons. Add the salt, cayenne, Slap Ya Mamma & Zatarain's and bring to a boil. We use a small turkey fryer and cook outside but you can do this in the kitchen as well.

• Once boiling, add the potatoes and cook for 10 minutes till just getting tender. Add the andouille & corn then cook for another 10 minutes.

• Take the butter and slowly warm it back up till it is melted but not separated. Put on the side of the table

• Add the shrimp and cook for 3-4 minutes till you see the shrimp curl and turn pink.

• Use a strainer and quickly remove all the ingredients, dumping into a pile on the table.

• Sprinkle a little more cajun seasoning on top if desired. Eat with your hands dipping every bite into the butter.

• BTW, a roll or two of paper towels at the table will be a welcomed addition.

Notes:

• Adding other seafood like crawfish, blue crab, clams, oysters... is a great way to use what you can get around you.