Charleston, South Carolina, in just a few short days during a work trip years ago, became one of those places I want to visit again and again. I just haven’t made it back quite yet. It’s beautiful, it was in the 70’s in January, there’s a waterfront, lots of great shopping, and of course amazing food, like the dinner we had at High Cotton. Ever since, I have craved shrimp and grits, fried oysters, and fried green tomatoes.
To whip up an easy, summery meal, I decided the other night to make my own low country boil.
A low country boil could not be easier, and it made for a really full flavored meal that we ate picnic-style on the kitchen floor. I love the ease of summer!
Here’s what I included in my low country boil:
Lots of Old Bay!
1/4 stick of butter
1/2 large white onion, chopped
2 jalapeños, chopped
1 package turkey kielbasa
3 ears corn, broken in half
20 medium shrimp
enough water to cover the corn
Putting the boil together is as easy as heating the butter in a large pot, adding the onion and jalapeño and letting them cook for a couple of minutes. I then poured in the water and Old Bay and added the corn and kielbasa and waited for it to come to a boil. The shrimp went in very last, and once they were pink, the boil was done. I don’t like my corn too cooked (in fact I nibble it raw sometimes!), so if you are making this, you may want to add a little bit of time after everything starts boiling.
Because I was having a major craving for clams, I also made a bunch of New England steamers and butter as a side. This meal was perfection!
I still do have that lobster craving though. . .
Happy happy happy birthday to my husband, my favorite person in the world!