Need Help?
1-800-111-2222
info@foodsnots.com
Need Help:
Search
Prawn

Chef Matthew Raiford's Lowcountry Boil

A Lowcountry boil, also called frogmore stew in South Carolina, features peak summer ingredients from the garden and sea, and is cooked over a fire if you're lucky (this version is done on the stovetop). Serve it spread over a newspaper- or burlap-covered table with plenty of good friends and cold beer. This dish fit-for-a-crowd is the epitome of community to chef Matthew Raiford.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 6 quarts cold water
  • 16 ounces beer
  • 2 tablespoons old bay seasoning
  • 1 ½ teaspoons crushed red pepper
  • 2 pounds new potatoes, halved
  • 14 ounces smoked sausage, such as wainright's, cut into 1-inch pieces
  • 8 ounces peeled pearl onions, fresh or frozen, thawed
  • 4 ears fresh corn, shucked, silks removed, cut into thirds
  • 2 pound whole live blue crabs or 2 pounds crab legs
  • 2 pounds wild georgia shrimp, tail and shell on, thawed

Directions

  1. Add 6 quarts water to a 12-quart steamer pot with a punched basket or a large stockpot (see Tip); place over medium-high heat. Add beer, Old Bay and crushed red pepper; bring to a boil. Add potatoes, sausage and onions; cook for 10 minutes.
  2. Add corn; cook for 5 minutes. Add crabs (or crab legs); cook for 5 more minutes. Add shrimp; cook until the crabs have turned bright red and the shrimp have curled and blushed pink, 4 to 5 minutes.
  3. Lift the basket from the pot and let the liquid drain off, then pour the seafood and vegetables over a newspaper-lined table or serve on several large platters.