Low-Country Boil

I apologize for the sabatical from blogging but sometime during the night Illness crept into my room and took hold.  After rounds of antibiotics, I'm finally starting to feel better!  Besides the antibiotics, this wonderful dish helped me in regaining my strength.  Not only is it quick to prepare and can be served on newspapers for little clean up, it tastes AMAZING!

Whether it is called Frogmore stew, LowCountry Boil, or simply Country Boil, this LowCountry South Carolina staple is a favorite! 

Low-Country Boil
Ingredients

• Old Bay Seasoning-to taste (I use about 1/4 cup)
• 2 pounds new potatoes- cut in quarters if larger, halves if small
• 1-1/4 (16 ounce) packages cooked turkey kielbasa sausage, cut into 1 inch pieces
• 9 pack frozen corn halves
• 1-1/2 pounds fresh shrimp, peeled and deveined
• water or chicken broth (I prefer chicken broth diluted with some water)

Heat a large pot of water over medium-high heat. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10-15 minutes. Add the corn and sausage; cook for another 10 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes.               
Drain off the water, and pour the contents out.  Pour back into pot and pour melted butter over top and stir. Now it is ready to serve!  Choose a bowl or pour directly onto the table covered with newspaper. Bon Appetit, Ya'll!