***I have no idea what’s going on with Mister Linky, but I am trying to get it fixed. Just sign up with the first one. Sorry.
Each summer for the past four years we have been fortunate the spend at least a week with our daughter, son-in-law and our Perfect Babies. These have become treasured moments for Hubby and me because we get to spend such “quality” (and I know that is an overused term but it’s true) time with them. It’s the little moments…the early wake up calls from little ones who want to snuggle in Nana’s bed or go for quiet walks on the beach to search for the “bestest shells for Momma.” (These are reminders of those early beach times with Perfect Daughter until she because too teen to wake up!)
Each summer for the past four years we have been fortunate the spend at least a week with our daughter, son-in-law and our Perfect Babies. These have become treasured moments for Hubby and me because we get to spend such “quality” (and I know that is an overused term but it’s true) time with them. It’s the little moments…the early wake up calls from little ones who want to snuggle in Nana’s bed or go for quiet walks on the beach to search for the “bestest shells for Momma.” (These are reminders of those early beach times with Perfect Daughter until she because too teen to wake up!)
This week in another one of those weeks…actually a little longer than that…and we are loving the time with them. I’ve gotten a fair share of surprise hugs and kisses, “I love you, Nanas,” and so much more.
I must confess that I don’t cook at the beach like I used to. We tend to spend as much time in the waves and sand, as well as the pool, as we can…stretching those days out as long as we can. Lazy breakfasts and lunches are the bill of fare on most days.
Last evening, however, we did one of my favorite easy beach meals (or anytime actually)…the Low Country Boil. This meal, as I am sure many of you know, takes on the personality of the chef or chefs. I’m pretty traditional with mine and tend to stay with the variation that I know my family enjoys.
Thanks for joining me for this week’s What’s On the Menu Wednesday and this Low Country Boil.
Low Country Boil
Crab boil or Creole seasoningof your choice (I use Old Bay or Tony Chachere’s.)
3 -4 pounds Royal Red unpeeled, tail-on shrimp (or Gulf shrimp)
1 pound Kielbasa sausage, cut in large chunks, optional
6 ears fresh corn, halved
12 new potatoes
1/2 onion
4 cloves crushed garlic
1/2 lemon, quartered
1/2 Tablespoon sea salt
1 Tablespoon freshly ground black pepper
1/2 Tablespoon crushed red pepper flakes
Optional fun:
Crabs, if you’ve got ’em
Crawfish, if you’ve got those
In a LARGE stockpot (I use a really big one!), add enough cold water to generously cover the potatoes, onion, lgarlic, emon, sea salt, black pepper and kielbasa (if using). Gently boil the potatoes until soft but not mushy (15-25 minutes). Remove the potatoes from the water and add the corn. Add crab boil (I use approximately 1/2 – 1 cup). You will need to adjust the crab boil and red pepper flakes to suit your tastes. Gently boil the corn for approximately 10 minutes; return the potatoes to the pot. Add the shrimp and cook until done, approximately 5 minutes. Gulf shrimp will turn pink when done; Royal Reds will need to be timed. Spoon all ingredients out onto a large platter or dump them onto a newspaper lined picnic table outside (which is much more fun!). Serve with garlic bread and a green salad.
We keep the Creole seasoning on the table so that everyone can sprinkle on more as desired.
If you are fortunate enough to have the fresh crabs and crawfish, add whatever you’ve got to the pot shortly before adding the shrimp. Adjust the amount of water and Creole seasoning if you do. You are in for some good eating!
Be sure to sign up with Mister LInky below and thanks for stopping by.
Yum. This sounds really good. I love the kielbasa in it.
Yum, of course I am partial to Gulf shrimp and so sad that they are becoming scarce as are the other Gulf seafoods.
Thanks for a great recipe!
Christi @ A Southern Life
Thanks for the invite. 🙂 I know this isn’t very beach related, but would you believe that my kids have never been to the beach?!!
Yep, Mr. Linky is being difficult. I tried to link up a recipe from both blogs. As soon as I had one up and linked up the second, the first disappeared so I am leaving it with one and if I remember, I will try again later. Do I get an A for effort?
I’m sold on anything with Old Bay. Looks great!
So…I’d like to invite myself over if that’s ok. Looks good!
I must admit a bit of jealousy! Sounds like the perfect week. This dish sounds really good. Thanks for sharing.
Thanks for inviting me to your party! I stopped by earlier and it wasn’t up yet, but I linked up now : )
Hi Debbie! Sorry it’s been so long since I’ve connected with you. Life is never simple. Thanks for the great recipe and for letting me link up! Hope to be back next week! 🙂
This sounds similar to what we do in Louisiana with crawfish.
Thanks for the chance to link1
Thanks for inviting me to join in on the fun. The beach is the best, especially when the grandparents are there! Have a great time!
Pizza always works right? lol, thanks for hosting!
Hope you’re having a great time. Love the low country boil. Yum!