Savannah Low Country Boil



Savannah Low Country Boil 
Serves 6 

In an extra large stockpot, pour enough water that will cover all the ingredients. 

  • 1 lemon, cut into quarters 
  • ½ cup s.a.l.t. sisters Savannah Seafood Rub & Seasoning 3 tablespoons Tuscan Farmhouse Blend  
  • 6 slices of bacon or ½ cup bacon fat (you could also use ham hocks but you need fat) 

Now, I know that seems like a lot of seasoning. But in the south they say you’ve got to have dirty water to have a good shrimp boil. Add all of the above ingredients to the pot and bring the water to a boil. 

  • 12 baby red potatoes 
  • 1 medium-size white onion, quartered 
  • 1-1 lb. bag baby carrots 
  • Add the potatoes, onions and carrots. Reduce the heat and simmer for 15 minutes or until the potatoes and carrots are almost fork tender. 
  • 1 ½ lb. smoked sausage, cut into-inch pieces 

Add the smoked sausage. Cook about 5 minutes more.  

  • 4-6 ears corn, shucked and silk removed cut into 11/2 inch sections 

 

Add the corn and cook an additional 5-7 minutes. 

  • 1-2 pounds any size raw shrimp, in the shell 

Lastly, add the shrimp and cook about 3 minutes or until the shrimp turn pink. Check the potatoes and carrots to make sure they are done.  Drain the liquid into the sink and pour the boil onto a big serving platter or bowl. Sprinkle with extra Savannah Low Country Boil Seasoning. 

This is some good eating!!!