Fill a large pot with water and bring to a soft boil.
Add the following ingredients in the order listed below. Add entire can of seasoning, corn, sausage, and onions and allow to cook for about five minutes. Add shrimp and cook until the shrimp are good and pink.
Allow low country boil to sit in water for about thirty minutes.
This will allow the items to absorb the flavor. Drain the water and serve with your favorite cocktail sauce.
boil; add lemon and 1 Tbs. Old Bay seasoning for each
Fill a large pot about 3/4 full of water.
Add potatoes and all spices; bring to a boil and cook 5 minutes.
Add sausage and bring back to boil for 5 minutes.
Add onions and boil 5 minutes. Add corn and boil 5 minutes.
Check all ingredients for doneness, especially potatoes.
Add shrimp and boil until shells begin to separate from the shrimp.
Turn off heat and let stand for a few minutes.
Drain and serve.
In large pot, mix a gallon of water with the liquid crab boil and salt.
Bring to a boil.
Add corn and boil for 5 minutes.
Add potatoes and boil for 10 minutes.
Add onions and sausage and boil for 5 minutes.
Add shrimp.
After 5 minutes, drain and serve with crusty bread.
Makes 6 servings.
Fill large stock pot 1/2 full with water over gas cooker.
Heat to boiling.
Add crab boil seasoning, then potatoes, carrots and onions.
Boil for 20 minutes.
Add sausage and corn.
Boil 10 minutes.
Turn down heat and add shrimp.
As soon as they turn pink, remove all ingredients from water and serve.
Have butter for corn and seafood sauce available.
Great for Super Bowl parties.
Using a large pot (such as a turkey fryer), half fill with water.
Bring to the boil and add the bottle of Zatarain's, the artichokes and lemons.
Bring back to the boil and add the potatoes and the sausage.
Wait 10 minutes, then add the first 5 lobsters. For 1 1/4 pounds, cook for 12 minutes.
For a 2 pound lobster, cook for 18 minutes.
Cook the second batch of lobsters, then remove everything from the pot and enjoy.
Melt the butter with the garlic and serve on the side.
Combine first 8 ingredients in a 3-gallon kettle and fill 1/3 of kettle with water.
Boil 30 minutes.
Can do earlier in day so seasonings can blend.
Fifteen minutes before serving, bring to a brisk boil.
Add sausage and cook for 5 minutes.
Add corn and cook 5 minutes.
Blend in shrimp and cook for last 4 minutes. Strain away pot liquid and serve immediately in large bowl.
Serve with cocktail sauce.
Let guests peel their own shrimp.
Place small bowls on table for hulls.
ot with water, add \"crab boil\".
Squeeze lemons and add
Bring a large stock pot of water to a boil. Add Old Bay, potatoes and sausage.
Cook 15 minutes maintaining the boil.
Add corn and shrimp, returning liquid to a boil. Cook for 5 minutes.
Dump into large colander to drain.
Transfer to large serving platter and serve with plenty of napkins and condiments.
In a large pot with strainer basket, bring 10 qts of water to boil.
Drop in the bag of spices and bring to a full boil.
Add Red Potatoes with skin on and boil for 15 min.
Add corn& sausage and boil for additional 15 min.
Add shrimp and continue boiling until shrimp is done, usually 8-10 minutes.
Serve and enjoy.
In very large pot bring water to boil.
Add crab boil (vary amount according to taste).
Add potatoes and return to boil. Cook for 15 to 20 minutes.
Add sausage and onion and cook another 7 minutes.
Add corn and cook 7 more minutes.
Lastly add shrimp and turn cooker off; let stand 5 to 10 minutes.
Drain liquid off and dig in.
Fill a large pot with enough water to cover all ingredients. Add crab boil and heat until boiling. Adjust crab boil to suit your taste. When boiling, add potatoes and sausage.
Cook on medium heat for 20 minutes. Add corn and cook for 10 minutes.
Add shrimp and cook for 3 minutes. Drain and serve. Serves 6.
Boil
sausage,\tonions\tand
potatoes
for
20 minutes. Remove from pot
and
add\tgarlic\tand crab boil.\tAdd corn to boiling water and boil 5 to 10 minutes until nearly done.
Add shrimp, sausage,
potatoes\tand onions.
Boil until shrimp are done, probably not more than 5 minutes.
Use large pot and cook outside.
Fill pot about 1/2 full with water.
Bring to boil.
Add potatoes, sausage, corn and onions. Bring to boil and cook for 10 to 15 minutes total.
Add shrimp. Cook until shrimp turn bright orange color or about 5 minutes. Remove pot and drain.
Serve on table covered with newspaper. Enjoy!
Serves 10 to 15.
Bring an extra large pot or propane cooker pot of water to boil.
Add spices, hot sauce, lemon, onion and red potatoes. After ten minutes, add the corn.
After ten more minutes, add the beef sausage.
After five more minutes, add the shrimp and boil for an additional five minutes.
Strain and serve.
Serves approximately 8.
Use large pot, 24-quart or bigger.
Fill half full of water. Add shrimp seasoning.
Bring to a boil and reduce heat so water is at a slow boiling stage.
Add potatoes.
cook for 6 minutes.
Add corn; cook 5 minutes.
Add sausage; cook 6 minutes.
Add shrimp; cook 6 minutes or until potatoes and corn are done.
Drain. Serve with shrimp sauce and butter.
Very good.
One dish supper. Serves 4 to 6.
In a large boiler, combine sausage, potatoes, crab boil and plenty of water.
Boil about 45 minutes.
Add corn and onions; boil until these ingredients are nearly done.
Add shrimp and boil until they are done (about 4 or 5 minutes).
After bringing to a boil again, you may add crab legs, when you add shrimp, if you have them.
Fry the onions in a little oil until golden and fry until soft.
Add ground turkey and cook until browned.
Mix contents of the packet with water and add to the pan.
Bring to boil and simmer, covered for 10 minutes.
Add ketchup and frozen veggies and transfter to everything to an overnproof dish/casserole.
Cover with mashed \"potato\"s (which is really mashed califlower) make it as thin or thick as you want and cook in the over for 25-30 minutes.
Fill container with water.
Add crab boil.
Bring to boil. Add potatoes, let boil, cook 10 minutes.
Add sausage and shrimp, cook 3 to 5 minutes or until shrimp turns pink.
Remove with slotted spoon.
Serve with cocktail sauce.
Fill 4 to 5 gallon stock pot 3/4 full of water.
Put in bags of crab boil when water boils.
Add sausage and all vegetables. Cook until vegetables are tender, approximately 45 minutes.
Add shrimp and cook 5 additional minutes.
Ladle out into a large serving dish and serve with French bread.