Most of my childhood summers were spent running around in Columbia, South Carolina getting bitten by mosquitoes and catching a good sunburn from 8AM until dark. If you haven’t been to Columbia in July, trust me – it’s “Famously Hot”. And as such, no matter where I’ve lived as an adult, the hot sun of summer always reminds me of home.

Summer is the season for eating outside, and no meal is better outside than a Low Country Boil. This combination of pick-it-yourself shrimp, andouille sausage, corn, and potatoes is for groups from 4 to 40, and can be customized in ways to fit your zip code. I recommend Old Bay Seasoning for anyone who knows their way around Broadway at Myrtle Beach (Atlantic) but Zatarains for Gulf Coast goers. Customize to your locality, but keep the core four (shrimp, sausage, corn, and potatoes) the same.

So phone some friends, and enjoy this Low Country Boil recipe during the time of year where you are reminded of the importance of sunscreen.

Y’all be good. Let’s get supper on the table.

Grocery List*	Recipe Quantity*
1 LB of Raw Shrimp Medium	1 lb of Shrimp
2lbs of Red Potatoes	2 Lbs cut in half or quartered
1 Pack of Corn on the Cob	4 Ears of Corn, cut in half
1 Lb of Andouille Smoked Sausage	1 Lb Sliced into Coins
1 Pack of Hawaiian rolls	12 Rolls
1 Container of Old Bay	1/3 Cup of Seasoning
Water for Boiling	4 Quarts of Water
1 Box (4 Sticks) of Butter	4 TBS (half a stick) of Butter
1-2 Newspapers	Newspaper Unfolded on the Table
1 Pack of Paper Towels	1 Roll of Paper Towels
1-2 beers (or drink of choice)	1-2 beers (or drink of choice)

*Most of the time you make this meal for a large group of 6 or more people using a stainless steel or copper stock pot. But this blog isn’t called Stainless Steel Soul. This is Cast Iron Soul, so we make do with what we know. If you want to cook for more than 4 people, I recommend using a large 10QT or 20QT stainless stock pot. The recipe sequence stays the same while just adjusting for more quantity of the same ingredients and seasoning.

COMMANDMENTS

CAST IRON COMMANDMENTS  https://castironsoul.com/cast-iron-cooking-ethos/

Commandment #23 – Share recipes with friends that they may not find themselves.

Commandment #24 – Let food share the same skillet. It helps blend the flavors together.

Commandment #25. Cooking is not chemistry. Use ingredient amounts, but don’t be afraid to add more or less if needed.

Cookware:5 QT Cast Iron Dutch Oven

This Dutch Oven is THE BEST to cook for any group over 5 people. With enough heft to anchor the offensive line, you can feed a group of people a braised brisket, a hearty chili, or even make a sourdough loaf using the big Dutch Oven. I like to think that having one of these Dutch Ovens means you’re leading your life and kitchen with intentionality. After all, only someone with goals in life would procure a piece of cookware that could double as a weighted exercise assembly.

Do you believe in yourself to achieve great things? If that answer is yes, this is the Dutch Oven for you.

HOLD MY BEER – PREPARATION

Place 4 QT of water in the Dutch Oven and turn the stove up to 7. Begin the recipe by pouring in 1/3 cup of Old Bay Seasoning. Most likely it will take 10-12 minutes to bring to a boil.

Turn up some music and crack open that first beer.

Cut the potatoes in halves or quarters depending on the size of each potato. Each piece needs to be roughly the same size in order to cook consistently. Set aside and wait for water to boil.

Cut each ear of corn in half to have eight (8) individual pieces of corn.

Cut the andouille sausage into coins or (thicker slices if preferred) and set aside.

Line your dining table with newspaper, and hide any political headlines. Great meals bring us together, and the last thing you want is a red teamer debating with a blue teamer just because the wrong headline was beneath a piece of corn.

LIGHT THIS CANDLE- START COOKIN’

Once the water is boiling, you can turn the temperature down to 3 or 4 to maintain the heat. Stir around and place the potatoes in. Set a timer for 10 minutes.

Turn the music up a little louder, maybe sing a note off key once in a while just to make sure everyone is paying attention.

Once the timer goes off, carefully put the corn in the boil. Be careful – dropping in the corn too quickly could cause the water to splash over the sides. Remove and discard water from the Dutch Oven as necessary for the boil to remain about 1″ below the top. Set another time for 10 minutes.

Once the timer goes off, place the andouille sausage in the boil. Remove water from the boil as necessary to make sure it doesn’t overflow. Set a timer for 5 minutes.

Remove the shrimp from the fridge and pat dry with a paper towel – these will cook very quickly. Once the timer goes off, place the shrimp in the boil. Turn the stove heat off and let cook for 1-3 minutes or until pink.

Once the shrimp is cooked, ladle out a portion of the boil out using a colander. The potatoes should be soft to a fork. If they are not soft, place back in the mixture and continue to cook until soft.

Once potatoes are soft, ladle out the boil into a colander and let the water drain. Place the ingredients on your newspaper lined table.

Place the half stick of butter in your LEAST favorite coffee mug. Microwave in 30 second intervals, stirring in between until melted. This creates a melted butter topping that can be either generously applied everywhere or left to the individual – chef’s call.

Remove the pack of Hawaiian Rolls from the wrapping and place on the side of the table. Invite everyone to grab a drink and grab the roll of paper towels for everyone to use.

Spread the food around for decoration and just to show off a bit. Enjoy this staple of southern tables everywhere and celebrate summer.

LOW COUNTRY BOIL

Serves 4-6 Prep Time: 15 Minutes Cook Time: 30 minutes

1. Pour the water and 1/3 cup of seasoning into the Dutch Oven Turn the stove up to 7 to bring to a boil.
2. Turn on some good music and crack open a beer.
3. While water is heating, cut food in the following order
   • Potatoes – halves or quarters, but to all similar sizes.
   • Corn – Halves or thirds
   • Andouille Sausage – Coins or thicker
4. Fold out the newspaper onto the table.
5. Once water is boiling, turn the stove down to 3 or 4. Then place the ingredients into the Dutch Oven in the following order, stirring throughout*
   • Potatoes – 10 Minute timer
   • Corn – 10 Minute Timer
   • Sausage – 5 Minute Timer
   • Shrimp – 3 Minutes (or until pink)
6. *Remove water as necessary throughout to make sure it does not overflow as you add ingredients. Maintain the water approximately 1″ below the top of the Dutch Oven.
7. Place a half stick of butter in your LEAST favorite coffee mug. Microwave for 30 second intervals, stirring in between until consistently melted.
8. Ladle the boil ingredients into a colander and sample the potatoes. If they are not soft to a fork, continue cooking until complete.
9. Once potatoes are soft to a fork the cooking is complete. Ladle the ingredients into a colander and let the water drain.
10. Place the boil ingredients on the table alongside the Hawaiian Rolls, butter topping, salt, pepper, and Old Bay.
11. Place out the roll of paper towels and celebrate summer. Let someone else do the dishes and clean the place up.