New Twist On An Old Favorite: Low Country Boil

This recipe is actually featured in my first cookbook, The New Low Country Cooking. This is an easier, faster version that tastes just as good and maybe better because it takes less time and uses fewer ingredients.

I personally love this dish so much that I recently served this recipe at my 50th birthday celebration for some of my best friends (yes, you read that correctly,  I just hit the big 5-0!). The low country boil is an all around winner; it can be served in the winter or in the summer. This light-flavored comfort food will definitely have everyone coming back to the pot for more.

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Low Country Boil

Serves 4

Ingredients

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2 tablespoons grapeseed oil
16 medium to large shrimp
1 onion (small rough chop)
2-3 cloves garlic (minced)
1 cup bell peppers
2 cups turkey sausage (rough cut into medium to large bite size)
2 quarts water
12 small potatoes cut in half (Yukon Gold or Red Bliss)
6 ounces whole peel plum tomato
6-8 bunches fresh kale (stem removed)
Corn (can be frozen)
2 tablespoons Old Bay
1 teaspoon black pepper
Sea salt (to taste)

Directions

1. Place a large pot on the stove and heat over medium to high heat.
2. Add the shrimp and cook on each side for one to two minutes.
3. Remove the shrimp and add the onion, garlic and peppers. Lower the heat and sauté for three to five minutes. Add sausage and cook for two to three minutes.
4. Add water, potatoes and tomatoes and bring to a boil. Lower heat and simmer for to 10 to 15 minutes or until potatoes are cooked.
5. Add kale and corn.
6. Check seasoning and serve.

For more recipes, visit my website or follow me on Twitter @chefmarvinwoods.