For Southerners, the excuses to gather around food and socialize can be endless. The ones lucky enough to be close to the coasts find it more enjoyable to include some sea foods on the menu. During the winters, the Oyster Roast never misses on the table. However, in the warmer months, the rules are different. The low country boils quickly overtake all other delicacies as the perennial favorite.
The meal is very easy to make in very large quantities. It remains the top dish for any party. It is said that the dish was as a result of innovation by a National Guardsman who was concerned about how to feed 100 soldiers. In one pot, he combined corn, potatoes, shrimp, sausage, and spice that were the handiest ingredients. With minor adjustments to the ingredients and their quantities, it is possible to feed two to two hundred people.
The main parts of this boil are the potatoes, sausages, the shrimp and the corn. The seasoning varies from one cooking pot to the other, depending on the chef of the day. With a larger crowd, adjustments are made and a few additions and omissions here and there is all that is required to make the feast a memorable one.
The low country boil is not just a meal, it is the fun full feasting that keeps a large crowd gathered and get entertained. It is entertaining to eat corn on its cobs, peel shrimp from its shell and crack the crab legs. It is a social occasion that no one can imagine of missing.
As expected, the amount of the ingredients varies depending on a number of factors. The main issue is the size of the crowd to be fed. A 16 pound boil is enough to feed thirty to forty people as long as some side dishes are added.
Five pounds of shell shrimps with shells on, three pounds of corn with cob, five pounds of whole new potatoes, and three pounds of sausages. The potatoes and corns are cut into 1/2 or 1/3 and the sausages are cut into 2-3 inch pieces.
When it comes to cooking, the cooking pot is half filled with water. Some seasoning can be added to taste. This varies from one person to the other. Once the water has boiled, the potatoes are first added. After fifteen minutes cooking, the sausage is then added and cooked for an extra five minutes. At this point, the corn is added, cooked for about 3 minutes and then shrimp is added. This is followed by two minutes cooking. At this point, shrimp start floating and turn pink.
Although each of the ingredients can be boiled separately, it becomes harder to prepare and the shared flavor is lost. Adding crab legs to the mix make it even better. However, it is just an example of several additions and omissions that can be made to make the boil more appealing to the target crowd. Snacks like boiled peanuts and side dishes like green cabbage slaw or just a simple apple is enough.
The meal is very easy to make in very large quantities. It remains the top dish for any party. It is said that the dish was as a result of innovation by a National Guardsman who was concerned about how to feed 100 soldiers. In one pot, he combined corn, potatoes, shrimp, sausage, and spice that were the handiest ingredients. With minor adjustments to the ingredients and their quantities, it is possible to feed two to two hundred people.
The main parts of this boil are the potatoes, sausages, the shrimp and the corn. The seasoning varies from one cooking pot to the other, depending on the chef of the day. With a larger crowd, adjustments are made and a few additions and omissions here and there is all that is required to make the feast a memorable one.
The low country boil is not just a meal, it is the fun full feasting that keeps a large crowd gathered and get entertained. It is entertaining to eat corn on its cobs, peel shrimp from its shell and crack the crab legs. It is a social occasion that no one can imagine of missing.
As expected, the amount of the ingredients varies depending on a number of factors. The main issue is the size of the crowd to be fed. A 16 pound boil is enough to feed thirty to forty people as long as some side dishes are added.
Five pounds of shell shrimps with shells on, three pounds of corn with cob, five pounds of whole new potatoes, and three pounds of sausages. The potatoes and corns are cut into 1/2 or 1/3 and the sausages are cut into 2-3 inch pieces.
When it comes to cooking, the cooking pot is half filled with water. Some seasoning can be added to taste. This varies from one person to the other. Once the water has boiled, the potatoes are first added. After fifteen minutes cooking, the sausage is then added and cooked for an extra five minutes. At this point, the corn is added, cooked for about 3 minutes and then shrimp is added. This is followed by two minutes cooking. At this point, shrimp start floating and turn pink.
Although each of the ingredients can be boiled separately, it becomes harder to prepare and the shared flavor is lost. Adding crab legs to the mix make it even better. However, it is just an example of several additions and omissions that can be made to make the boil more appealing to the target crowd. Snacks like boiled peanuts and side dishes like green cabbage slaw or just a simple apple is enough.
About the Author:
When you are in need of low country boils come and see our cooking pots right away! Find here all the relevant information and click on http://www.cajunrocketpot.com today.
No comments:
Post a Comment