Sunday Supper North Country Boil Recipes

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LOW COUNTRY BOIL

Provided by Kardea Brown

Categories     main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 6



Low Country Boil image

Steps:

  • Heat a large pot of water over medium-high heat indoors or outside. Add the seafood seasoning to taste and bring to a boil. Add the potatoes and sausage and cook until the potatoes are fork-tender, about 10 minutes. Add the corn and cook until cooked, about 5 more minutes. Add the crab and cook another 5 minutes. Add the shrimp and cook until they turn pink, another 3 or 4 minutes.

A few tablespoons seafood seasoning, such as Old Bay, to taste
3 pounds new potatoes
Two 16-ounce packages cooked kielbasa sausage, cut into 1-inch pieces
8 ears fresh corn, shucked and cut into halves or thirds
4 pounds frozen crab legs
4 pounds fresh shrimp, shells on

DAVE'S LOW COUNTRY BOIL

Famous in the Low Country of Georgia and South Carolina. This boil is done best on an outdoor cooker. It has sausage, shrimp, crab, potatoes and corn for an all-in-one pot all-you-can-eat buffet!

Provided by Lisa

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 1h

Yield 15

Number Of Ingredients 6



Dave's Low Country Boil image

Steps:

  • Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes.
  • Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy!

Nutrition Facts : Calories 722 calories, Carbohydrate 45.8 g, Cholesterol 333.2 mg, Fat 29.4 g, Fiber 5.5 g, Protein 67.6 g, SaturatedFat 9.2 g, Sodium 1575.9 mg, Sugar 5.1 g

1 tablespoon seafood seasoning (such as Old Bay®), or to taste
5 pounds new potatoes
3 (16 ounce) packages cooked kielbasa sausage, cut into 1 inch pieces
8 ears fresh corn, husks and silks removed
5 pounds whole crab, broken into pieces
4 pounds fresh shrimp, peeled and deveined

LOW COUNTRY BOIL

When Kardea Brown was growing up on Wadmalaw Island outside Charleston, SC, she'd often gather with family beneath the Spanish moss-covered tree in her great-grandfather's yard, and they would spill endless buckets of boiled crab, shrimp, sausage, corn and potatoes onto a newspaper-lined table. Like crawfish boils in Louisiana and clambakes in New England, Low Country boils are a regional summer staple - they're super fun. These days Kardea carries on the tradition with her girlfriends, hosting a boil right on the beach whenever they visit. It's the best kind of communal eating, she says. "Instead of breaking bread, we're breaking crab."

Provided by Kardea Brown

Categories     main-dish

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 9



Low Country Boil image

Steps:

  • Heat an extra-large pot of water over medium-high heat (you can do this indoors or outside with a propane burner). Add the seafood seasoning and bring to a boil. Add the potatoes and sausage and cook until the potatoes are fork-tender, about 10 minutes. Add the corn and cook until tender, about 5 more minutes. Add the crab and cook another 5 minutes. Add the shrimp and cook until they turn pink, another 3 or 4 minutes.
  • Meanwhile, melt the butter in a small saucepan; remove from the heat and add the garlic and sprinkle with seafood seasoning. Drain the seafood mixture and transfer to a newspaper-lined table or a large platter. Season with salt and pepper. Serve with the garlic butter.

3 tablespoons seafood seasoning (such as Old Bay), plus more for sprinkling
3 pounds red-skinned new potatoes, halved if large
2 16-ounce packages kielbasa, cut into 1-inch pieces
8 ears of corn, shucked and cut into halves or thirds
4 pounds frozen crab legs
4 pounds jumbo shrimp (shells on)
2 sticks unsalted butter
5 cloves garlic, minced
Kosher salt and freshly ground pepper

LOW-COUNTRY BOIL

Provided by Trisha Yearwood

Categories     main-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 6



Low-Country Boil image

Steps:

  • Fill a 7-gallon stockpot halfway with water (or use 2 large pots and divide the ingredients between them). Add the seasoning and bring to a rolling boil. Add the whole potatoes to the pot. Allow the water to return to a boil and cook 5 minutes. Add the onions and sausage. Bring the water back to a boil and cook 15 minutes. Add the corn, bring the water back to a boil and cook 10 minutes, or until the potatoes are done.
  • Add the shrimp, bring the water back to a boil and cook until the shrimp turn pink, about 3 minutes. Drain through a colander; discard the liquid. Serve on newspaper or a platter.

1/2 cup concentrated Louisiana-style shrimp and crab boil seasoning (such as Zatarain's)
4 pounds medium red potatoes
2 to 3 medium sweet onions, such as Vidalia, peeled and quartered if large
2 1/2 pounds cured, smoked pork sausage links, cut into 3-inch pieces
8 ears of corn, cut in half
4 pounds medium shrimp

SUNDAY SUPPER NORTH COUNTRY BOIL

Servered August 31, 2015 during third season for the SUNDAY SUPPERS, the entire menu is being listed on the single main entree for each 5th Sunday event. The 3rd free event to be held at the Madison Parks Dept "Can Shelter" at Warner Park, Madison Wi. The supper will also, include Gramma Richter's Potato Salad. PAST HISTORY of BOILS: Door County is located in the northeastern part of Wisconsin, USA and Fish Boils are a tradition in the area dating over a hundred years. Whitefish fish boils are made with the Whitefish native to the area, caught commercially from many of the ports located in Door County. The whitefish are brought fresh each day to the many area restaurants that specialize in nightly Fish Boils. Our new "Soon to be Famous" Sunday Supper North Country Boil begins the 5th Sunday in August Rain or Shine at 4:00pm with our first "Boil Over" and served at 4pm, we continue the cooking process every half an hour until 6pm. (WI. TEMPORARY LIC.) #CJEY-AQJPE9, expr.30-Jun-2018

Provided by MadCity Dale

Categories     For Large Groups

Time 2h

Yield 100 serving(s)

Number Of Ingredients 19



Sunday Supper North Country Boil image

Steps:

  • Bring several pots to a rolling boil. About 10 minutes.
  • Add sausage, and boil for about 10 minutes. Add bacon and ham chunks, carrots and cook all for 5 minutes. Add potatoes and onions and cook all for 10 more minutes. Fork test all for doneness. Add corn and seasoning and cook 3-5 minutes more. Maintain continuous boil @ 212°F.
  • Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beverage and enjoy a Wisconsin Sunday. Maintain serving temperarures @ 135°F.
  • Should do about 2-3 "BOILS" to complete cooking sprinkling each boil dump with seasoning.This adds great flavor!
  • Drain meat pot. Place meat in large bowl. Sprinkle with seasoning.
  • Serve with garden salad, fresh bread, desserts and plenty of napkins and several buckets for corn cobs. Sometimes I use use several SS water containers or melted butter brush for corn, but it isn't a must. They taste great either way!
  • Sweet Sun iced tea, coffee, and fruit drinks are typically the beverages for this meal.

10 lbs Italian sausage, cut into 2 inch diagonal pieces
10 lbs bacon, ham chunks, cut into 1 inch pieces
10 lbs bratwursts, cut into 2 inch pieces
6 dozen fresh sweet corn, broken in thirds
30 lbs red potatoes, lightly scrubbed
75 large carrots, scrubbed cut in half
60 small onions, peeled halved
2 cups cajun seasoning
4 lbs butter, for corn
4 dozen hot dogs
4 dozen buns
14 ounces ketchup
14 ounces yellow mustard
14 ounces relish
1 gallon dried beans, soaked, cooked
28 ounces tomato sauce
2 cups brown sugar
1/2 cup maple syrup
1/2 cup yellow mustard

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