Wow...I'm from South Carolina and NO WAY there is anything finer than a Low-Country Boil! I love fish but it does not come close to a good, well seasoned Low-Country Boil!.
The best part about this Low-Country Boil (other than taste) is the cleanup factor. One pot to use, one pot to clean.
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Other: 10 Minutes
- Calcium: 108mg
- Calories: 547
- Calories from fat: 1%
- Carbohydrate: 27g
- Cholesterol: 244mg
- Fat: 33g
- Fiber: 4g
- Iron: 5mg
- Protein: 37mg
- Saturated fat: 12g
- Sodium: 1430mg
- 1 3-ounce package Zatarains Crab Boil in Bag (available at most supermarkets)
- 2 medium white onions, cut into eighths
- 1 head garlic, halved
- 1 1/2 pounds kielbasa sausage, cut into 1-inch pieces
- 2 medium green peppers, cut into strips
- 6 ears corn, cut into thirds
- 1 1/2 pounds shrimp, shelled and deveined
- Fill a stockpot halfway with water. Add the Zatarains, onions, and garlic and bring to a boil. Add the sausage and simmer over medium-high heat for 5 minutes. Add the peppers and corn, bring back to a boil, and add the shrimp. Cook until the shrimp are pink, about 3 to 4 minutes. Strain. Serve with cocktail sauce, saltines, bread, and salad.
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